Monday, January 31, 2011

What is Strong Flour?

Home baking is now a normal activity in many households. The manual part of bread making (mixing flours, kneading) is fascinating, but the main reason is that it is very easy to do the math: bake bread yourself rather than buying it at the supermarket, and you will save a lot of money.

In this article I will talk about wheat flour, the most used for breads all over the world. Historically, wheat is one of the first and most important cereals to be used by ancient civilizations. It first appeared almost 10000 years BC in the area in the Near East watered by rivers Tigris and Euphrates, called the Fertile crescent. Over the centuries, wheat started to be grown in other areas such as Europe and China. Worldwide, wheat is now produced for the most part in the European Union, mostly in Italy and France.

The seed (or kernel) of wheat is composed of three parts. The bran is the outer shell, and contains fibers and vitamins (especially B). The endosperm is a source for starch (a polysaccharide carbohydrate). The germ is small, but full of vitamin E and B and antioxidants. These three parts can be combined to obtain different kinds of flour.

White flour is produced from ground endosperm. Whole grain (also called wholemeal) flour is made grounding all three parts together. A particular type of wholemeal flour is called Graham flour, where the three parts are grounded separately (the endosperm more finely, and the bran and the germ more coarsely) then mixed back together. Germ flour is made from the endosperm plus the germ. Germ and bran can also be found alone as by-products of milling process. Germ is often used as supplement for athletes as an aid to gain muscle resistance, whereas bran is added to breads to enrich their fiber content.

The right flour for bread baking is "strong." The strength of a flour depends on the content of gluten, a proteic complex composed of glutenin and gliadin. Gluten absorbs water up to 150% of its weight, and when the dough is left to rise, it withholds the CO2 produced by the yeast, giving bread its typical bubbly and spongy texture. If you have ever kneaded strong flour you will have noticed that the more you work it, the harder the dough gets. This is the flour's strength. Gluten forms a kind of elastic coat, that can be stretched while kneading and holds its shape when baked.

The higher the protein content, the stronger the flour. Ideally, percentage of protein should be 15% but 12% is also fine. If the protein is below 10%, it means that the flour is "soft" and should be used to prepare cakes. Apart from bread, strong flour is also used to prepare Italian dishes like pizza, focaccia, and fresh pasta.




Maria is a mother of three from Malaga, and a "bread machine." She shares her mastery of bread making in a blog, where all bread recipes have the approval of a very severe committee composed of three hungry kids and a hungry husband. Try her Focaccia or the Traditional Irish Soda Bread

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Sunday, January 30, 2011

Whole Grain Vs Whole Wheat - What is Best For You? Part I

We have all seen it, 100% whole wheat bread that sits next to the white bread. It looks like white bread, but it says enriched. Enriched with what? Well, let me back up a little. When wheat is harvested the whole grain is taken to the refinery. REFINERY, did you see that! The wheat is heated to a point when the germ and the bran fall off. What is left is the starch, the white part, the not good for you part. The part that has a long shelf life and is bug resistant. Do you know why it is bug resistant? Bugs CANNOT sustain life in it. They will die if they only eat this refined grain. So why on earth, with the abundance of good life sustaining food do we eat white flour, which is the starch of the wheat grain ground up. Honestly do I need to answer that? Take a look around and you will see obesity on the rise, and now not only are adults overweight, but kids, little kids are getting more and more fat. Why? We are feeding ourselves all kinds of unhealthy food. Some do it because it is cheaper, some because of taste, and some just because they don't know any better.

So now that I explained what white bread is made of, let me continue to answer the question of "what exactly is enriched"? After the refinery takes the grains apart and makes white flour, which has no nutrition, they add some vitamins, some minerals, and some fiber, but not even a gram worth. The white bread is enriched with some of the very things they just worked so hard to take out. However, they do not add in as much of the grain they take away, otherwise it would be whole grain. Just enough to add some flavor and calories to it.

What is whole grain? It is the WHOLE grain used in the process of making bread, cereal and the building blocks of many other foods. For it to be truly healthy whole grain needs to be listed on your bread, cereal or other food in the number 1 or number 2 position on the ingredients list. No, whole wheat flour which is followed by (enriched white flour, niacin, and iron) is not healthy, it is a way of making people believe that they are getting a whole grain bread. They are not lying, it is whole wheat flour, but not whole grain. It did come from the wheat plant and it is all wheat, but not all grain. Whole is just another word like all. If you look a little farther down on the list you will see molasses, why molasses you ask? It colors the bread to make it look brown. Yup, white flour plus vitamins and minerals still does not bring the bran back into the bread. Bran is what helps to give the natural brown color to bread. So, they again, add something to it, to try and make it look like something it is not.




Linda Cramer is the co-owner of Planet Gift Baskets. Visit our website. http://www.planetgiftbaskets.com

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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.

Wheat Bread

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

Storing Your Flour And Making Olive Oil Bread

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Saturday, January 29, 2011

The Benefits of Using a Bread Machine

Making bread may seem like an overwhelming task, however it does not have to be; and the benefits of making bread in the home rather than using store bought bread are numerous. With the use of a bread maker, baking bread is no longer that daunting chore, but it can be rewarding, healthy and economic.

One great plus to using a bread maker machine is that there is always something to be said for making homemade food. Children enjoy eating things more that they have made themselves, and so do adults. With the ease of different bread makers, it is just a matter of putting in the ingredients in the right amounts, and the machine does all the work, from kneading to baking. Many machines even have crust settings, so the crust can be anything from lightly baked to golden brown, whatever the baker prefers. Who does not like fresh bread, still warm from baking?

Another pro to using a bread maker is that it is much healthier than many store bought breads. No preservatives or additives or unhealthy ingredients will be in it, only what the baker wants to add. Whole grains can be used to create artisan, healthful breads. Many of the best bread machines come with recipes to make anything from whole wheat bread to challah or dinner rolls. Traditional yeast bread is not the only thing the bread machine can do; think dough for pizza or cinnamon rolls, and quick breads, too, like zucchini or chocolate chip bread.

Using a bread machine is also economic, both in time and money. It is less expensive to bake bread than to buy it and it becomes a great time saving feature as the machine does the work.

When purchasing one, finding the best bread machine is important. Think about the size of the machine and how big the loaves will be. If there are less people in a family, a smaller machine may do the trick. Decide on what programmable features are desired; the more features, the easier the bread will be to make, but the more expensive the machine will be. Some have delay timers that will allow the bread to be freshly made upon waking up in the morning.

Using a bread maker provides many benefits, from an economic stand point to one of health and nutrition. Once there is one in the home, store bought bread may become a thing of the past.




Where can you find the best bread machine? Don't buy a bread maker until you have read the bread machine reviews at http://www.bestbreadmachine.org These reviews are taken right from the source - the people who have bought breadmakers and use them.

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Wheat Free Cake Substitutes for Healthy Delicious Recipes

A vast majority of people, despite their age and gender, love to eat various kinds of cakes and this particular type of food is indeed delicious. It also has a significant meaning in peoples' lives because it's always served on special occasions such as particularly on birthdays. Yet people suffering from yeast intolerance are advised to avoid eating cakes for they contain yeast that can worsen their health condition. Fortunately nowadays, there are many flour substitutes in the market that do not contain any yeast; hence those individuals with candidiasis can use any of them in making cakes or even different types of breads.

The rise in the number of flour alternatives in the market can be accounted to the fact that more and more people are currently suffering from yeast infections or candidiasis. Listed below are some known wheat free flour products people with yeast intolerance can use when baking their special cakes.

Wheat Bread

• Millet
This wheat free flour is easy to digest and does not cause allergies. It's enriched with proteins, nutrients, plus Vitamins B and E. You can attain this nutty, sweet flavored flour online or in some health food groceries.
• Rice Flour
This is a widely used wheat flour alternative that you can get in either white or brown varieties. Purchase your rice flour online or in Asian food stores.
• Sorghum
Originally from Africa, sorghum is a variety of cereal grains. It is known to be rich in vitamins. You can buy sorghum online and from health stores.
• Tapioca flour
This flour came from cassava roots and is often used as a thickener when cooking and in different kinds of gluten free dishes. Asian stores sell this flour substitute.
• Amaranth
This protein enriched flour contains calcium, magnesium and silica. It has that peppery tang and is normally used in Mexico to avert cases of malnutrition.
• Chickpea flour
Visible in a majority of Indian cuisine, chickpea flour which is as well known as "gram" flour contains iron, calcium, magnesium, zinc and phosphorus. You can always get this flour from any Indian market.
• Buckwheat flour

In contrast to its name, this flour alternative does not contain any wheat at all and is not even a grain. This brown flour has a unique flavor and is rich in iron, zinc, selenium and calcium. Though this flour is mostly used in Asian regions, you can hardly find it in Asian stores; hence it's better to order it online or in health food groceries.

Although there will be an obvious difference in the taste and texture of your cake or bread when using any of the flour alternatives, you can always find ways to improve the flavor of your food by adding some spices into it. Remember that you don't have to eat bland food in order to stay away from flours containing yeast. In addition, individuals with yeast or wheat intolerance must also avoid certain types of flour when baking or preparing their meals. These include granary, brown, durum and the commonly used white flour due to the fact that they are loaded with yeast which is bad for your health disorders.

These days, it's not only people with candidiasis that are making use of flour substitutes but also a lot of health aficionados that are often concerned with eating nutritious foods. They are individuals who want to lessen or totally eliminate yeasts in their diets so they can avoid Candida overgrowth within them. So if you have yeast intolerance, it is still possible for you to eat your favorite cake because there are many flour substitutes you can use in baking.

Wheat Free Cake Substitutes for Healthy Delicious Recipes

Steven Jean Thomas can help you with your yeast free diet. For more information on wheat free cake, visit http://www.yeastfreecenter.com.

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Friday, January 28, 2011

The Mayo Clinic Diet Sample Plans - Free Meal Menus For Busy People

The Mayo Clinic Plan promotes a nutritious diet of fruit and vegetables with starchy carbs, proteins, and dairy. With this plan, you basically consume unrestricted amounts of fruits and vegetables with whole-grain foods, good fats, and lean protein. The goal is to eat low-caloric foods in large servings: fruits, vegetables, poultry, fish, legumes, and whole grains. Low-fat dairy and unsaturated fats are also part of the recommended menu. The Mayo Clinic further declares that this program can help lessen the possibilities of acquiring heart disease as it lowers one's cholesterol and blood pressure levels.

Below is a three-day meal pan that you can follow:

o Day One: For breakfast, one can have oatmeal with a slice of whole-wheat bread and 1 ¼ cups of sliced fresh strawberries. For lunch, the dieter can eat a Southwestern Salad with half whole-wheat bread or pita bread. The dieter can snack on seven pieces of whole almonds and a cup of green or red grapes. For dinner, he can eat spaghetti with marinara sauce and combine it a slice of whole-wheat bread and a cup of cantaloupe.

o Day Two: The dieter can have two pancakes topped with one-and-a-half tablespoons of maple syrup and margarine, along with ¾ cup of fresh blueberries and a cup of honeydew melon. For lunch, the dieter can eat dilled pasta salad with spring vegetables and a small apple. For dinner, the dieter can eat rosemary lemon chicken and have it with an apple.

o Day Three: The dieter can have poached egg with toast and orange juice, two slices of whole wheat-bread, and a cup of calcium-fortified orange juice. For lunch, he can have a tuna-salad pita and a small apple. And for dinner, he can have a tomato-basil pita pizza.

On the first two days, nonfat skimmed milk must be taken with every meal.




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Banana Bread Recipes For Diabetics

Back-to-school and the upcoming fall season call for bringing out fruit bread recipes. Following are some recipes for banana breads and muffins. All are suitable for diabetics.

BANANA-ZUCCHINI BREAD

Wheat Bread

1 cup egg substitute
2 cups Equal Sugar-Lite
3/4 cup canola oil
1/4 cup unsweetened applesauce
2 medium sized ripe bananas, mashed (1 cup)
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups shredded unpeeled zucchini
1 cup chopped pecans

In a large mixing bowl, beat eggs. Blend Equal, applesauce and oil into eggs. Add banana and mix well. Combine flours, baking powder, baking soda, cinnamon and salt. Stir flour mixture into egg mixture. Stir in zucchini and pecans just until combined. Pour mixture into two greased 9-inch loaf pans. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Remove from pans and cool completely on wire racks.

BANANA NUT BREAD

3 large well-ripened bananas
1 egg or 1/4 cup egg substitute
1/2 cup sugar-free applesauce
1/3 cup low-fat milk
1/3 cup sugar or Splenda for Baking
1 tsp. salt, optional
1 tsp. baking soda
1/2 tsp. baking powder
1 cup all-purpose flour
1/2 cup whole-wheat flour
(or you can use 1 1/2 cups all-purpose flour)
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Mash bananas with a fork. Add egg, applesauce, milk, sugar or Splenda, salt, baking soda and baking powder to bananas. Mix well with fork. Slowly stir in the flour. Stir only until flour is moistened. Fold in chopped nuts. Lightly grease a loaf pan with cooking spray. Pour batter into pan. Bake 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 5 minutes before removing to a cooling rack.

BANANA CHOCOLATE CHIP MUFFINS

3-4 large bananas, ripe and mashed
3/4 cup Splenda granular
1/4 cup egg substitute or 1 egg
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt, optional
1/3 cup butter, melted
1/4 cup mini chocolate chips

Preheat oven to 375 degrees. In a large mixing bowl, blend together bananas, sugar and egg or egg substitute. Add flour, baking soda, baking powder and salt. Blend well. Stir in the butter and chocolate chips. Fill paper-lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes.

Enjoy!

Banana Bread Recipes For Diabetics

For more of Linda's recipes and diabetic information go to diabeticenjoyingfood.squarespace.com She also has a blog for vintage recipes at grandmasvintagerecipes.blogspot.com

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Thursday, January 27, 2011

Crave Control - 7 Ways to Beat Mindless Munching

1. Fight Hunger
Skipping meals will just sets you up for an intense cravings. Eating regular meals of complex carbs - not refined ones like wheat bread and pasta- with protein and a small amount of healthy fat will keep your blood sugar steady, and you feel satisfied. When you do snack between meals, make smart choices. Foods with staying power: low-fat yogurt and granola or half a whole wheat English spread with natural peanut butter.

2. Find out the Causes
Keep a food log every week, recording your moods, what stresses you out, and how hungry you feel before eating. Once you've identified the things that drive you to raid your candy stash, you can react productively instead of eating half a kilo of chocolate.

3. Be Patience
You're most susceptible to your brain's demands during the 20 minutes after a stressful episode-the amount of time it takes for serotonin to bounce back and stress hormones to fall. If you can resist a temptation for just that long, the urge will probably fade.

4. Drink Something
The hypothalamus, your brain's control center for mood and food related signals, detects thirst as well as hunger. Gulp a glass of water or hot tea and see if the craving passes.

5. Blow it Off
If you absolutely need an oral fix, reach for sugar free gum. Research in Australia measured the levels of cortisol in the saliva of study subjects and found that on average, gum chewers has 16% less of the stress hormone than non-chewers and responded better to stressful situations.

6. Have a Right and Positive Attitude
Studies show that laughter lessens stress, releases feel good endorphins and burns calories an hour of cracking up can torch about as many as a half hour of lifting weights.

7. Take Natural Supplements
Taking supplements is a great way of backing up your crave control program. Hoodia Gordonii pills are the best natural weight pills that suppresses your appetite, dramatically loses your calorie intake and lose body fat. Controlling your crave for foods is now much easier with the help of these natural weight loss products.




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Healthier Fast Food For The Family

With today's families always in the go, it is nearly impossible to not visit a fast food restaurant at least one time during the week. But, there are ways of eating at fast food restaurants without eating poorly. Here are a few tips to help busy families make wiser choices.

GOOD CHOICES:

Wheat Bread

1. Grilled chicken or fish
2. Whole Wheat Bread
3. Fruit or Fruit & Yogurt
4. Baked Potato w/veggies instead of butter, cheese or sour cream
5. Salad with fat-free dressing on the side
6. Low-fat deli sandwich on wheat bread or pita
8. Whole Wheat tortilla wraps minus the dressing
9. Water, milk or unsweetened teas

AVOID:

1. Chicken nuggets
2. Croissants or pastries of any type
3. Fried Fish or Fried Chicken sandwiches
4. French Fries or Onion Rings
5. Sauces such as mayo, special sauces, cheese, sour cream and guacamole
6. Soft drinks, sweetened teas or other high-calorie drinks

Try this sample meal plan for eating out during the week:

MONDAY- SUBWAY: turkey sub on whole wheat with all the veggies, no mayo or cheese, sliced apples and yogurt. 280 calories and 3.5 grams of fat for sandwich, 35 calories for apples, 80 calories for yogurt

TUESDAY- BURGER KING: Grilled Chicken Sandwich (no mayo or cheese) with apple slices or side salad (oil-based dressing). 360 calories and 7 grams of fat for sandwich, 100 calories for apple slices or 70 calories for side salad (plus dressing)

WEDNESDAY- CHIPOTLE: Many healthy options here. Just avoid high calorie and fat items like sour cream, cheese and surprisingly the chips. (They have nearly 600 calories per serving!)

THURSDAY- PIZZA NIGHT: 1 slice of veggie thin crust pizza is only about 250 calories and around 8 grams of fat. Add a side salad with an oil-based dressing to balance the meal and remember not to eat the entire pizza yourself!

FRIDAY- WENDY'S: Several options here including the grilled chicken wraps for around 250 calories, garden side salad for around 200 calories (plus dressing) or a small chili for around 220 calories.

SATURDAY/SUNDAY- If you plan on eating out at a "finer" restaurant, look for fish or chicken that is baked or broiled instead of fried, avoid sauces or creams, opt for steamed veggies over other sides such as mashed potatoes or mac and cheese and SKIP THE BREAD!

One of the best tools to use when looking for healthier choices in fast food is online! Visit the website of your favorite restaurant and look up your normal food purchases. The calories and fat may surprise you!

Healthier Fast Food For The Family

Cindy Hamilton has been writing about health and nutrition since 2007 and is the creator of http://www.family-health-and-nutrition.com. In 2009, Family Health and Nutrition was named one of the 100 best blogs for healthy parents by onlinenursingprogram.com and in 2010 was named #32 of the 100 best health websites by AboutUs.com.

Hamilton holds a Bachelor Of Science degree from Capital University in Columbus, Ohio.

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Wednesday, January 26, 2011

All-Bran Banana Bread is a Real Homemade Treat

With rich, sugar-consuming desserts off the list for the duration, women are wondering how they are going to give their meals that extra something that satisfies. One answer is with homemade bread and muffins. When golden brown muffins or fragrant, freshly baked bread are served, no other dessert is necessary.

Fortunately, most of today's tastiest breads are quick bread, which means that they can be turned out in an hour or so. Secondly, they can be piled full of nutrition by using bran or whole grain flours; by adding nuts and dried fruits, and by serving with fresh, creamy dairy butter.

Probably the favorite-of-favorites among homemade bread is All-Bran Banana Nut Bread. Bananas give it a moist sweetness, nuts a crunchiness, and bran a toasted wheaty taste. Sliced and spread with butter, it's delectable.

Whole Wheat Prune Bread is another winner. In this tender textured, deep flavored loaf molasses pinch-hits for sugar, while the prunes do a fine job of flavoring. This, by the way, makes superb cream cheese sandwiches.

Two muffins that deserve attention as dessert substitutes are Apple Corn Muffins and All-Bran Cream Scones. The Corn Muffins, of course, can be baked in a shallow pan, johnnycake fashion, sliced pie-shape and served piping hot with butter. So tasty are the Bran Cream Scones when spread with strawberry preserves or honey, that no one's going to miss those before-the-war pies and cakes.

All-Bran Banana Nut Bread

1/4 cup shortening
1/2 cup sugar
1 egg
1 cup bran cereal
3/2 cups mashed bananas
1 teaspoon vanilla extract
1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon each, salt and soda
1/2 cup chopped nut meats

Blend shortening and sugar thoroughly; add egg and beat well. Add bran cereal, bananas and flavoring. Sift flour, baking powder, salt and soda together; add to first mixture with nut meats, stirring only until flour disappears. Bake in greased leaf pan (4.5 by 8.5 inches) with waxed paper in bottom, in moderate oven (350 degrees F.) about 1 hour.

Whole Wheat Prune Bread

1 cup sifted enriched flour
1 teaspoon baking powder
5/4 teaspoons baking soda
1 teaspoon salt
1/2 cup sugar
2 cups whole wheat flour
1 cup chopped cooked prunes
2 cups sour milk or buttermilk
1/2 cup molasses

Mix and sift enriched flour, baking powder, soda, salt and sugar; stir in whole wheat flour and prunes. Combine sour milk and molasses; add to flour mixture, stirring only until well mixed. Turn into greased loaf pan, 9x5x3 inches, and bake in moderate oven (350 degrees F.) about 1 hour.

Apple Corn Muffins

3/4 cup sifted flour
3/4 cup cornmeal
3 teaspoons baking powder
1/8 teaspoon salt
3/2 tablespoons sugar
1 egg, slightly beaten
3/4 cup milk
2 tablespoons shortening, melted
3/4 cup finely diced apple

Mix and sift dry ingredients. Combine egg and milk, and add to flour mixture, stirring only until well mixed; stir in shortening and apple. Turn into greased, shallow pan or muffin pans and bake; in pan in hot oven (400 degrees F.) about 30 minutes; in muffin pans in hot oven (425 degrees F.) about 20 minutes. Makes 8 portions, or 8 medium-sized muffins.

All-Bran Cream Scones

2 cups flour
4 tablespoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup bran cereal
1/4 cup butter
2 egg
1/3 cup cream or top milk

Sift flour with baking powder, salt and sugar; add bran cereal. Cut in butter with pastry blender. Reserve small portion of egg white; beat remaining eggs and add to first mixture with cream. Stir until dough is formed. Toss on floured board, knead slightly and roll out to 3/4 inch thickness. Cut in triangle shapes; brush with egg white mixed with 1 teaspoon water, sprinkle with sugar and bake in hot oven (425 degrees F.) about 15 minutes. Makes 12 scones.




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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.

Wheat Bread

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.

Wheat Grinder Mill - Electric Or Hand Wheat Grinder Mill?

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.

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Tuesday, January 25, 2011

Wheat Allergy Symptoms - Everything You Need To Know About Wheat Allergy Symptoms Revealed!

Wheat allergies is one of the least common allergies, however it still affects a large number of people. In this article we take a look at wheat allergy symptoms.

Wheat is a very common ingredient in the foods we eat, it is also an important component of our diet because it is used to make bread which is a staple part of our diet. Wheat contains proteins which are important for bread to form correctly when baked.

The allergens within wheat can cause allergic reactions such as eczema, hives and skin rash. Other common symptoms include nausea, stomach pains, and vomiting. Evidently these wheat allergy symptoms can cause great discomfort to a wheat allergy sufferer.

If an individual suffers an allergic reaction as a result of inhaling wheat flour, in the worst case scenario the reaction could actually be life threatening. They can cause fatal problems within the heart as well as breathing complications if they occur under certain conditions. The fact that an allergic reaction to such a mundane food can cause death is very worrying; but there are very few cases where this has actually happened.

Diagnosis of a wheat allergy can be pretty difficult, the reason being is that there are several foods that contain wheat or wheat derivatives. If a person consumes a lot of foods that contain wheat derivatives, it makes it more difficult to diagnose the allergen. People with wheat allergies, who unwittingly consume wheat in their diet, find that they are ill regularly, when someone is in this situation it is much harder to pinpoint the cause of the allergic reaction.

Diagnosing the allergen by process of elimination is clearly the best way to find the culprit in cases like this. In order to successfully carry out this process a doctor will need to eliminate wheat products from the diet or from the environment of the allergy sufferer. Eliminating wheat products from the diet is a difficult game because wheat and wheat products are a component of so many different foods. It is even harder to eliminate the wheat products from the diet of a youngster because wheat is a component of so many foods that appeal to children. Wheat products are even found in sweets, particularly bars of chocolate. It is the duty of the parent to make sure their children are aware of what they can and can't eat. In recent years the task of eliminating wheat derivatives from the diet has become a lot easier, this is because there are now many wheat alternatives available in shops.




For more information on allergies head over to http://www.allergyrelieffacts.com , where you can also find out about allergy filters and natural allergy remedies.

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Diet of an Ancient Yogi

To understand the diet of an ancient yogi, we will need to step back into ancient times and live a day in the life of one of them. There were three types of yogis in ancient times. The first types were nomads and traveled on foot between villages, carrying their message to the people. The second type of yogis established a residence outside a cluster of villages while teaching their art to village residents. The third category of yogis was fortunate enough to have a wealthy patron, either a member of the royal family or the otherwise wealthy. The diet each of these yogis followed depended on the category to which they belonged.

The nomadic yogis would eat what they could find while traveling, essentially living off the land. We can assume they lived mostly off wild-growing fruits and berries. When they reached a village, it was customary for the villagers to receive them as guests and offer them meals based on the traditional diet of that village. The diet of the nomadic yogi was therefore similar to that of a poor villager, made up of wheat bread and lintel soup. These yogis ate no fats, dairy products, or meats. Food was not available in abundance, so nomadic yogis did not often eat to their full capacity.

Wheat Bread

Life was better for the yogis who lived outside a cluster of villages. Each household took turns giving them food as an offering. When their meals came from richer villagers, the yogis would eat wheat bread, homemade butter, buttermilk, cooked vegetables, and desert. When food came from poorer households, yogis received wheat bread and lintel soup. These yogis also did not eat meat, but they partook in the rest of the diet the villagers followed. They did not believe in wasting food, so they often overate to finish all they had been offered.

The royal yogis received money from their rich patrons and often maintained "ashrams", or secluded meditation retreats. These yogis grew their own vegetables and fruit; they also kept cows and made butter from the cows' milk. They grew wheat for their own bread as well. They would start the day with fresh stream water and a fresh piece of fruit. They also ate fruit, cooked vegetables, and wheat bread with butter during the day. Royal yogis abstained from meat but ate a desert equivalent to rice pudding; instead of refined sugar, they would add a brown sugar known as jaggery.

Diet of an Ancient Yogi

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Thanks for visiting us today.

Manjit Sandhu

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Monday, January 24, 2011

3 Tried and Tested Diet Recipes to Go

Daily exercise will definitely help burn calories but it will do you no good if you keep on eating more of the wrong food. Good food and the right serving size are essential to every diet program. If you haven't been paying attention to what you eat, it is about time that you do.

American lifestyle paved the way for fast food chain proliferation. Everybody is on the go and there is always not enough time to prepare healthy, home-cooked snacks you can eat while walking to the office. If you are in need of diet recipes to go, you came to the right place.

Savory Chicken in Wheat Bread

Looking for something that will feel your stomach and will not make you lethargic like your fast food burger does? Grill chicken breasts during your free time (if you do not have the time to do this during weekdays, do it on weekends and simply reheat the chicken pieces in the microwave). Get to thickly sliced whole wheat bread and spread some low fat cottage cheese on one side of the bread. Include tomatoes and lettuce for a healthier sandwich. Actually, any vegetable will do for as long as it goes with our sandwich.

Fish Wraps

Tortillas can be used for a variety of cooking purposes. And one of them is to use it for this recipe. You'll be needing fish (whichever variety you prefer, but the original recipe calls for pink salmon). Grill it with lemon grass and other choice spices to infuse flavor into the salmon. Afterwards, heat the tortillas while chopping fresh lettuce, cucumber, and apples. Carrots are optional but add texture and flavor to your diet recipe to go. Mix the salmon with the vegetable mixture and fill the tortilla with this tasty filling. This is best eaten with cold lemongrass tea.

Yummy Veggie Crepes

Who says crepes are only for dessert? Actually, you can put whatever filling you want in your crepe. The problem is in creating the crepe. If you're doing this in your home and you don't have a crepe machine then it will take time before you could create that thin crepe using the batter (because if you made it thicker then you are doing pancakes).

For a savory, vegetarian crepe, pan grill red and green bell peppers, garlic, and onions. Add some chick peas, carrots, and cabbages. Wait until the carrots are semi-tender. For added flavor, you can buy garlic sauce from the local supermarket and add this to your vegetable crepe. (optional: if you intend to add more proteins in this snack, add a few slices of chicken or fish for a filling snack while on the go).

Dieting should nevertheless be fun. You can't stick to your diet program for long if you're not having fun doing it. Try these recipes at home and you will never go back to eating those bland, pre-packed diet foods on the go at the supermarket shelves. Why bother when you can make healthy, delicious meals at home?




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Coming Soon? Super Bread from Turned-On Wheat Genes

Here's good news on the nutrition front ... that is, if you're not on a strict low-carb diet and do not fear genetically modified food.

It seems that scientists in California have discovered how to "unlock" a gene in domestic wheat seeds that increases the plant's nutritional value. Called Gpc-B1 (can't they come up with sexier names for these things?), this gene can increase the iron, zinc and protein levels in the wheat kernels.

Wheat Bread

The scientists, who are associated with the Agricultural Research Service's Western Regional Research Center, based in Albany, California, hope their discovery will lead to improving the health of millions of malnourished people around the world. It could also improve the health of people in developed countries such as the U.S. where people generally are already getting their caloric needs met.

The scientists discovered Gpc-B1 in a wild type of wheat that grows in the Middle East, then they figured out that the gene controlled the level of iron, zinc and protein in the plant. Next they discovered that cultivated wheat has this same gene, only it is nonworking--"turned off." By sticking a cloned copy of the gene into cultivated wheat seeds, they found they could boost those critical nutrients by anywhere from 10 to 15 percent.

Pretty soon, some farmers could be growing wheat varieties that incorporate the cloned Gpc-B1 gene. But it's too soon to know when you'll be able to buy a loaf of bread made from naturally nutrition-enhanced wheat.

My diet already includes a wide range of 100-percent whole wheat breadstuffs, from cereal to pita pockets to tortillas to sandwich loafs. I am not one who can easily give up bread, but at least I know that my bread choices are near the top, nutritionally speaking. I look forward to being able to buy bread that is even better for me and my family, thanks to this breakthrough on the genetic front.

Coming Soon? Super Bread from Turned-On Wheat Genes

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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Sunday, January 23, 2011

Emergency Bread - Can You Bake Bread Without an Oven?

What would you eat if you were stranded without power? It could happen; it does happen. A natural disaster, a breakdown in the delivery system as the Northeast experienced recently, or a terrorist strike against the infrastructure could leave you without power. Don't despair. You probably have a source of heat-a camp stove, a barbeque grill, a fireplace, or a place to build a fire to cook with. (Never use a grill or camp stove in an enclosed room.) In most cases, you can find a way to eat your daily bread--even without an oven.

Fry it. Those indulgent raised, glazed donuts are fried. You can do the same with any dough. Serve them hot with a little butter and syrup or honey and you will have a treat that the kids will clamor for-even without an emergency. Simply mix the bread as instructed and let the dough rise. Instead of forming loaves, roll or pat the dough on a counter until it is about 1/2-inch thick. Slice the dough into wedges, separate the pieces, and let them rise again until twice as thick. Heat a pan of oil until hot and slip the dough pieces two or three at a time into the hot oil. When one side is browned, turn the dough over. If the oil is hot enough, the dough should absorb little oil. When done, drain the fried bread on paper towels.

Boil it. Bagels are boiled. Actually, they are boiled and then baked. You can form your dough into a bagel shape, let it rise, and then gently slip it into a large pan of rapidly boiling water. Once the bread is firm, remove it with a slotted spoon, let dry, and then fry each side in a lightly greased skillet to create a crust and finish the cooking. The advantage in this technique is that you can use much less oil (and oil may be limited in an emergency) than deep frying.

Bake it. That's right-even without an oven you can bake bread. It's easy to do on most outdoor grills. (Be prepared. Always have extra propane or charcoal on hand but never use an outdoor grill indoors.) Baking requires heat from both above and below. If your grill doesn't have a cover, use a bucket or tub to capture the heat and direct it down onto the bread. (You want as much heat coming from above as below.) If the bread is too close to the heat-as it likely is-stick something under the bread pan to raise it-a couple empty tuna cans, an old brick-almost anything will work as long as it doesn't insulate the bread from the heat.

You can use a Dutch oven to bake bread. Line the Dutch oven with aluminum foil and place the dough on the foil or lay the bread pan in the Dutch oven. Stack hot coals on the lid.

You can bake bread over an open fire with two pans. Two pie tins will work for biscuits. To form a makeshift oven, put a large heavy pan on warm coals, a lid or baking sheet over the top, and stack on hot coals. Remember, you are trying to get as much heat from above as below. (The tendency is to have too much heat at the bottom.)

A good place to practice these techniques is on your next camping trip. You can become a real pro at making unconventional bread while enjoying the treat of fresh bread while camping. We guarantee that fresh bread over an open fire will make you the envy of the campground.

With a little imagination, you can bake almost any bread without an oven. If you want to try frying bread, most white or wheat bread recipes are nearly foolproof. Even without the emergency, it won't go to waste.

We can hope that disaster never strikes but it's nice to know that those bread fixin's in the pantry can be used in an emergency.

This is an excerpt from The Prepared Pantry's Emergency and Outdoor Bread Manual which is available free for download.




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.

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Use Your Favorite Bread Recipe to Make Great Whole Grain Breads

It's easy to make great whole grain breads using your favorite bread recipes. Usually, all you do is substitute whole grains for some of the flour in your recipe changing the water to flour ratio slightly to accommodate the different absorption of water by the grains. If you want a 100% whole grain bread, start with a whole wheat bread recipe. If you want lighter bread, almost a white bread, start with your favorite white bread recipe. Or you can use a combination of white and whole wheat flours. Any of these choices will make healthy bread that is high in nutrients and fiber.

And it's simply exciting, what you can add to your bread recipe, items like this:

Wheat Bread

- Rolled oats.
- Rolled grain blends. Use mixtures of rolled oats, wheat, barley, rye and others. These can be bought at natural food stores or online.
- Cracked grains. If you want chewy nuggets in your bread, choose a coarse chop. If you want the whole grains to blend, use a fine chop. Again these can be bought at natural food stores or online.
- Whole grain berries. You will want to soak these overnight before using them or cook them for 30 minutes.
- Whole seeds and nuts. Sunflower seeds and nuts are wonderful in breads. A mixture of whole grains and nuts is wonderful. You can also consider pumpkin seeds, sesame seeds, flax seeds, and poppy seeds.

Rolled grains and chopped grains result in very different breads. Rolled grains almost disappear into the bread. The color changes, usually to a creamy color if you are using white flour, and you can see little flecks of bran in your bread. But what really changes is the flavor and texture. Whole grains add richness to your breads. They are moist and chewy. And they keep exceptionally well and are less crumbly. Chopped grains create chewy nuggets in your bread but the texture and color remains much the same.

How much whole grains that you add to your bread is a matter of preference. In our test kitchen, we have made many whole grain breads and have used as little as 1/3 cup of cracked grains or a cup or more of rolled grains. Cracked grains are much denser than rolled grains.

The following recipe is a nice recipe to start with. This is a delightful bread that is light in texture and color but still has substance, a great healthy bread. The ratio of whole grains to flour is 30%.

Use this recipe as a base recipe for other breads using rolled whole grains. You might try the following combinations, adjusting the flour to make a soft, almost sticky dough of the right consistency.

- Instead of two cups grain blend, use four. Reduce the flour by about two cups.
- Instead of white bread flour, substitute half white and half stone ground whole wheat.
- Instead of white bread flour, use 100% stone ground whole wheat.
- Add 3/4 or one cup shelled sunflower seeds. The blend has sunflower seeds in it but at this concentration, it is not many. The seeds will absorb a bit of the moisture so be prepared to reduce the flour slightly.
- Add 1 cups raisins and 2 teaspoons good quality cinnamon. Double the honey.

This recipe makes two very nice loaves in 5 x 9-inch bread pans. The loaves weigh about 1 3/4 pounds each.

We have not tested this recipe in a bread machine. If you wish to use your bread machine, cut the recipe in half and use the dough setting.

Ingredients

2 1/3 cups water at 105 degrees
2 cups rolled grain cereal mix
1 7-gram packet of instant yeast, SAF or equal
3 tablespoons honey
1/2 cup Baker's Dry Milk (high heat treated dry milk) (see note)
5 cups high protein bread flour, more or less
2 tablespoons butter, softened
1 teaspoon salt
1 teaspoon quality dough conditioner or per producer's recommendation

Note: Milk contains an enzyme that retards the growth of yeast. High heat treatment destroys that enzyme resulting in taller loaves of bread. High heat treated dry milk can be purchased online.

Directions

Prepare two bread pans by greasing the inside of the pans including the rims.

1. Combine the grain blend, the water, and the yeast in the bowl of your stand-type mixer. Add the honey and the dry milk. Add about half of the flour and combine with the dough hook until the dough starts to come together. Add the butter and salt. Add more flour in several additions, beating after each, until a soft dough ball has formed. You should use about five cups of flour. Beat with the dough hook for four minutes at medium speed or until the gluten is developed. The dough should be soft (but not too sticky to handle), smooth, and elastic. Water absorption may vary depending on environmental conditions and the flour you use.
2. Place the dough in a large greased bowl and turn once to oil all sides. Cover the bowl with plastic and let the dough rise until doubled, about one hour.
3. Turn the dough onto a lightly greased work area. Deflate the dough by gently folding and pressing most of the air from the dough.
4. Divide the dough in two with a knife. Using your hands, form a cylinder by pulling the dough around the center and tucking the seams together on the bottom, thus gently stretching the surface of the dough. Pinch the seams together to keep them from opening as the loaf expands. Place seam side down in a prepared pan and repeat with the second loaf.
5. Cover lightly with greased plastic wrap or place the loaves in a large food-grade plastic bag and set aside to rise until doubled, about one hour. Rise times will vary with conditions, especially temperature--yeast is very sensitive to temperature.
6. While the bread is still rising, preheat the oven to 350 degrees.
7. When the bread has risen, place the loaves on the center rack of the oven and leave as much room for the air to circulate around the loaves as possible. Bake for 35 to 40 minutes or until the bread is done and well-browned. If you have a probe-type thermometer, the internal temperature should reach 190 degrees. Once baked, immediately remove the loaves from the pans and cool them on a wire rack.

Use Your Favorite Bread Recipe to Make Great Whole Grain Breads

Dennis Weaver has written numerous books, articles, and recipes including a free 250 page e-book, "How to Bake," with recipes and techniques from the culinary schools. He is the president of The Prepared Pantry, a kitchen store with over 100 bread mixes and baking ingredients and whole grains including the grains, nuts, and seeds mentioned in this article.

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Saturday, January 22, 2011

White Bread Promotes Weight Gain

Eliminating unwanted body weight sometimes is difficult on account of food items people dine on. Though a dieter may assume he or she is consuming nourishing foods, a lot of foods today have ingredients which tend to be unhealthy. An effective healthy weight loss plan consists of making healthier food product choices by reading as well as comprehending labels on packages.

A great illustration is jam and peanut butter sandwiches. The majority of people believe this particular snack is nourishing. But, when all the individual items are explored basically a person is eating refined flour, sugar and hydrogenated oil. Each of these items lead to weight gain.

When an individual makes their jelly and peanut butter sandwich typically white bread is utilized. But, whenever people look at white bread's list of ingredients, white bread contains hydrogenated oil, sugar and refined flour. An individual might think wheat bread is a better choice. However, if people do not look at wheat bread's list of ingredients, wheat bread can be equally as bad. A number of wheat breads contain refined flour, hydrogenated oil and sugar too.

An ideal option is purchasing breads with whole grain listed as its main ingredient. Furthermore, individuals should be certain this bread does not include fructose. Such breads are typically somewhat more costly, but certainly worth the extra cost.

One more unhealthy choice an individual makes involves selecting peanut butter. Peanut butter typically has refined sugar and hydrogenated oils. Examining the nutrition label tends to be extremely vital for this item if needing to remove unwanted pounds.

Whenever choosing this item individuals may want to seek out a product manufactured from just peanuts. An additional alternative is buying nut butters. These items are the same as peanut butter but in place of utilizing peanuts, companies use walnuts, pistachio nuts or a different variety of nut. Once more, these items are normally somewhat higher priced, but an effective healthy weight loss plan includes reducing consumption of food items having refined sugar, refined flour and hydrogenated oil.

The bulk of jams and jellies are basically sugar and water. Instead of buying jam or jelly, a dieter may choose to utilize fruit. Cutting fresh fruit for example bananas, strawberries or raspberries and then placing on peanut butter sandwiches is delectable and healthy. Another option is an individual may create her or his own jam or jelly utilizing Stevia instead of processed sugar.




Picking out healthy food products is at times difficult. Nevertheless, reading food packaging labels helps. When following an effective healthy weight loss plan an ideal replacement for typical jam and peanut butter sandwiches will be whole wheat bread together with natural peanut butter and fruit.

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Stuffed Mushrooms With Flax Seeds

These stuffed mushrooms are great for dinner parties. The added benefits of flax seeds, whole wheat bread, and veggies make this dish appealing. This is a vegetarian dish that is tasty for those who aren't vegetarian; I have a few friends that are vegetarian and they love being able to enjoy the same food as everyone else. Don't be surprised if your guests ask you for this tasty recipe; if you choose to disclose this formula your guests will be shocked that this full flavored recipe is vegetarian. Enjoy your stuffed mushrooms!!

Difficulty (Scale from 1-10): 6

Wheat Bread

Serves: 4
Yields 8 stuffed mushrooms
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

3 tablespoons of flax seeds
8 open capped mushrooms (2-3 inches in diameter)
1 1/2 tablespoons of olive oil
1 large leek - white part only - chopped
1 celery stalk - chopped
3 1/2 ounces firm bean curd (tofu) - diced finely
1 yellow squash - chopped
1 carrot - chopped
1 cup whole wheat bread crumbs
1 tablespoon of chopped fresh basil
1 tablespoon of chopped fresh parsley
1 tablespoon of tomato paste
3/4 cup - vegetarian cheddar cheese - grated
2/3 cup of vegetable stock
salt - to taste
black pepper - to taste

Preparation

In a very small skillet on medium heat toast flax seeds. remove from heat then finely chop and put aside.

Wash mushrooms and remove stalks from the caps. Finely chop mushroom stalks and reserve the caps.

Heat oil in a large skillet over medium-high heat. Add chopped mushroom stalks, leek, celery, bean curd, squash, and carrot. Stirring often, cook for 4-5 minutes.

Stir in the bread crumbs, basil, parsley, tomato paste, and flax seeds. Season with salt and pepper to taste.

Spoon the premade mixture into the mushroom caps and top with grated cheddar cheese.

Place mushrooms into a muffin tin (or a shallow oven proof casserole dish), and pour vegetable stock around them.

Cook in a preheated oven at 425 degrees Fahrenheit for 20 minutes, or until mushroom caps are tender and stuffing is cooked thoroughly, and remove from oven.

Remove mushrooms from tin (or dish) and serve immediately.

Enjoy your stuffed mushrooms!!

Stuffed Mushrooms With Flax Seeds

Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.

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Friday, January 21, 2011

Cooking Tips and Substitutions for Corn Flour, Corn Meal, Cornstarch and About That Johnny Cake

Several different types of cooking ingredients come from corn. Corn bread, stews and even fried catfish recipes call for some form of corn. If you are missing an ingredient knowing its equivalent or substitution can save grandma's recipe from oblivion. If you know the use of an ingredient, it is easier to come up with a substitution. Today Mom explains corn starch, corn flour, cornmeal and that Johnny Cake.

Corn Starch: Made from the endosperm of the corn kernel. Cornstarch is used to thicken sauces, soups and stews. Substitutions for cornstarch are as follows: 1 tablespoon cornstarch = 2/3 tablespoon arrowroot OR 2 tablespoons all purpose flour OR 1 tablespoon potato starch OR 2 tablespoons quick-cooking (instant) tapioca.

Corn Flour: Made by grinding whole corn kernels into a fine powder. It is used in combination with other flours to make breads, or for breading items for frying. Corn flour contains less gluten than wheat flour. When baking, substituting corn flour instead of wheat flour will result in a heavier bread. If you just need corn flour for breading, you can use regular flour instead.

Corn Flour can also be used to thicken sauces. If you don't have corn flour, substitute with corn meal ground to a powder in a food processor. You can also thicken sauces by substituting regular wheat flours in the same measurements.

Sauce Cooking Tip: Before adding any powdered thickener to a sauce it is a good idea to dissolve it first. Use a little liquid from your sauce, or some broth, juice or water (about 1/2 cup or less). When your thickener is dissolved in liquid, carefully stir it into your sauce with a fork or whisk. This helps cook up a smooth sauce with no lumps.

Cornmeal: Made from ground corn, usually without the corn skin or germ and has a coarse texture. Cornmeal doesn't contain gluten so it is generally used to make quick breads or breads with a cake-like texture. If you don't have one cup of cornmeal substitute one cup of grits or polenta.

Cornmeal is sometimes called for in bread recipes for dusting a greased pan. Dusting a pan helps keep the bread from sticking to the pan. It also gives the bread crust an extra little crunch and a hint of flavor. If you don't have cornmeal you can substitute corn flour, regular wheat flour or any other flour to keep bread from sticking. If you still want that crunchy texture try pulverizing some corn flakes instead. Or try using another thinly ground grain like steel cut oats or cracked wheat.

Johnny Cake: Johnny Cake or Journey Cake is a simple quick bread made with corn and water plus sugar. Hoecake technically, is a corn cake cooked over the fire on the back of a hoe (or shovel). The method still works - but don't forget to grease your shovel first, or the hoecake will stick! Over the years we have added salt and leavening agents to our corn cake recipes for variations on the same corny theme. Here's a great old-fashioned recipe for Corn Cake using molasses as a sweetener.

Molasses Corn Cake

1 cup corn meal

3⁄4 cup flour

3 1⁄2 teaspoons baking powder

1 teaspoon salt

1⁄4 cup molasses

3⁄4 cup milk

1 egg

1 tablespoon melted butter (or margarine)

Mix dry ingredients together in a bowl. Add milk with molasses, egg well beaten, and butter. Bake in shallow buttered pan (roughly 9x9 or 8x8) in 425 degree oven for twenty minutes.

Easy Measuring Tip: The easiest way to measure the molasses for this recipe is to use the same measuring cup as the milk. First, pour the milk up to the 3/4 cup line. Then add the molasses until it measures 1 cup. If you still have room in the cup, add the egg and mix everything together before adding it to the dry ingredients. For more of Mom's cooking tips and apron humor visit her on the web at http://www.MomsRetro.com. Good luck and happy cooking!




Laura Zinkan is a freelance writer in Los Angeles, California. She puts the Mom in MomsRetro with kitchen tips and apron humor on her website for busy cooks http://www.MomsRetro.com She also cultivates a gardening website at http://www.theGardenPages.com with plant profiles, growing tips and lore about succulents and California native plants. Copyright © 2007 by Laura Zinkan (LauraZinkan.com). This article may be reprinted as long as author credit is given with a website. All rights reserved.

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The Best Meat Loaf in the World

Every family has its own meat loaf recipe and many of them start with a soup mix. However this family recipe, given to me years ago by my mother-in-law, is made-from-scratch meat loaf. I'm not talking about the mushy, mystery meat loaf you may have eaten at restaurants. No, I'm talking about all beef meat loaf with ketchup and brown sugar topping.

Quality ingredients are what make this meat loaf so good. First of all, the recipe calls for only one kind of meat - ground beef. The bread crumbs are fresh, not something from a can. The onion is also fresh, though I've used dehydrated in a pinch. As for the topping, it makes every mouthful of meat loaf extra delicious.

Wheat Bread

To make the meat loaf healthier I've changed a few of the ingredients. I use 90% or 93% lean ground beef, not the cheaper, fattier kind. Skim milk replaces whole milk. Instead of white bread crumbs I use whole wheat bread crumbs. Often I use no-calorie brown sugar instead of regular.

You can make this meat loaf in minutes. A family of four, including two teens, will proably eat this meat loaf at one sitting. If you have any leftovers you can make meat loaf sandwiches or crumble the meat loaf into spaghetti sauce. Here's the recipe, a gift from my family to yours.

THE BEST MEAT LOAF IN THE WORLD

INGREDIENTS: 3/4 cup fresh wheat bread crumbs; 3/4 cup skim milk; 1 1/2 pounds 90% or 93% lean ground beef; 2 large eggs, beaten; 1/4 cup grated onion; 1 teaspoon salt; 1/8 teaspoon frershly ground pepper; 1/2 teaspoon dried sage

Combine ingredients in a large mixing bowl with a fork. (Don't over-mix or the meat loaf will be tough.) Turn meat mixture into a meat loaf pan. Smooth the meat loaf with the tines of the fork. Prepare topping with 1/4 cup ketchup, 3 tablespoons brown sugar (or no-calorie brown sugar), 1 teaspoon dry mustard, and 1/4 teaspoon nutmeg. Spread topping over meat loaf. Bake in 350 degree oven for 1 hour. Let meat loaf cool for 10 minutes before slicing. Makes 8-10 servings.

Copyright 2005 by Harriet Hodgson.

The Best Meat Loaf in the World

http://www.harriethodgson.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is also posted on Amazon.

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Thursday, January 20, 2011

Cracked Wheat Cracks the Obesity Epidemic

Are you plagued by the obesity bug and want a solution? Is bad nutrition giving you sleepless nights and an agonizing social life?

It is time you take control of your life with a solution to obesity that is close home. Cracked wheat or broken wheat in more loose terms is a very nutritious product that can change the way you perceive nutrition.

When you are plagued by obesity and obesity related problems such as diabetes, hypertension, heart problems, polycystic ovarian syndrome in women, lack of vigor in men, or the more regular panting of breath, palpitations and increased heart beats you know that you simply have to shed those extra pounds to even dream of a life that is normal. Cracked wheat comes as a solution to a healthier life. When we say slimmer bodies are beautiful we don't mean that slim is the only way of life, you can have a rounded body, yet not be plagued by obesity relates problems. Losing weight and slimming down is more for nutritional and health related benefits more than anything else.

Coming back to cracked wheat - it is very nutritious and suits perfectly for healthy living. This variety of wheat also know as the samba broken wheat has high ratio of calcium, vitamins, iron and other essential nutrients which are critical to the growth and health of the body.

Recipes that can utilize cracked wheat are aplenty and can prove to be very tasty as well. Cracked wheat is a made by cutting whole raw wheat kernels then crushed to make finer pieces. Cracked wheat is a great ingredient to many dishes like porridge. In fact it can at later stage even substitute rice. It is similar to Bulgur wheat but the difference is bulgur wheat is made from wheat kernels that are steamed and toasted before cracking. Cracked wheat contains bran and wheat germ that to healthy diets.

Since this variety of wheat is viewed by some people as second hand, it has not gained as much momentum. However this notion is wrong cracked wheat in fact is created out of splitting very high quality wheat and is aimed at inducing weight loss in individuals.

Cracked wheat can be used in a variety of dishes - it can be a great base for serving vegetables and meat alongside. Cracked wheat is also used in grain pilafs, multi grain bread, pancakes and other grain based dishes. The only thing you need to take note of is that you need to soak the wheat partially if you intend to use it in recipes such as bread to achieve the fluffy finish and make sure the grains are fully cooked. Make sure you wash the grains adequately before you cook them.

This is a wonder grain that can keep obesity at bay. Use it as an integral part of your everyday diet and see how your health changes for the good. The best of life's bounty is always found close home. Just like cracked wheat is.




Nutrition is one vital part of looking good and staying healthy. Exercise is also a key component to fitness. A Free Fitness Center Melbourne Florida is using science to get more out of going to the gym.

Trinity Fitness ( http://trinity-fitness.org ) is breaking new ground in the fitness world. Offer high intensity workouts at no financial obligation to the participant is unheard of. But its what they do. The author was lucky enough to find Trinity Fitness a few months back and the change in my body, mind and spirit has been amazing.

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American Pumpernickel Bread

Few people can resist a sandwich made with fresh Pumpernickel bread and perhaps a slice or two of liverwurst. Top that with a slice of onion and your favorite brown spicy mustard and you are well on your way to ecstasy. The problem these days is the high cost associated with purchasing this delightful bread at your local deli. All is not lost however for you can easily make your own Pumpernickel in the comfort of your home with little or no hassle what so ever.

Pumpernickel is a very heavy type of rye bread which is traditionally baked with coarsely ground rye added. It is a popular bread style which originated form the people around the Westphalia region in Germany. In literature dating back to 1450, Pumpernickel was initially mentioned as"black bread from Westphalia".

Wheat Bread

It traditional has a long baking period which provides the pumpernickel with its characteristic black tint. German pumpernickel will contain no additional ingredients to influence the breads color at all. As for the flavor many people often describe it as having a sort of sweet chocolate flavor. When prepared the old fashion way the pumpernickel loaves could take as much as 24 hours to bake at low temperature of 250°F.

Like usual Americans have modified and changed the original recipe of pumpernickel to create a version of their own knows as American Pumpernickel. This American loaf has the same traditional dark color as its German cousin but is made by adding different ingredients such as cocoa powder, coffee, or molasses as darkening agents. Additionally the American bakers will make their bread by adding wheat flour and yeast to the recipe. These Yankee concepts have greatly shortened the cooking time over the traditional German versions.

I would like to present you with a recipe now that boarder upon the American pumpernickel bread. This dark bread uses the following ingredients.

1 1/3 cups of water

2 2/3 Tablespoons of vegetable oil

1/4 cup of molasses

2 Tablespoons of cocoa

1 1/3 Tablespoons of brown sugar

1 1/3 teaspoon of instant coffee

1 1/3 teaspoons of salt

2 1/2 teaspoons of caraway seeds

1 cup each of rye flour and whole wheat flour

2 cups of bread flour

2 1/2 teaspoons of yeast

Place all the above ingredients in a large bread machine bowl. Use your machines recommendations as to the order you place the ingredients into the bowl. Continue to process and bake your bread as per the machine manufacturer. The above recipe will make 1 two pound loaf of American Pumpernickel bread.

By Joseph Parish

Copyright @2010 Joseph Parish

www.survival-training.info

American Pumpernickel Bread

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

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Wednesday, January 19, 2011

Bacon Sandwiches Suitable For Diabetics

Back-to-school is upon us. Kids will be busy with school and all the extra activities this time of the year brings. Here are a couple of hot sandwich ideas that come in handy when you need a quick meal or snack to tide those hungry ones over until after the game, etc. Both of these recipes are suitable for diabetics.

The first recipe is for an open-faced version of the ever popular grilled cheese sandwich. Since it is open-faced, meaning it uses only one slice of bread, and calls for whole-wheat bread, it will fit into the diabetics diet easily. In this one recipe, you have grain, dairy, meat and vegetable all included. That's a pretty well-rounded recipe for a quick snack or meal.

OPEN-FACED GRILLED BACON-CHEESE SANDWICH

4 slices whole-wheat bread

1 tbsp butter

1/8 tsp garlic powder

4 slices American cheese

12 slices bacon, fried and drained on paper toweling

4 thick tomato slices

Melt butter in microwave and add garlic powder. Brush garlic butter on one side of each bread slice. Place bread in skillet or on griddle, buttered side down. Top each bread slice with a slice of cheese and three slices of bacon. Grill or fry over medium-high heat until bread is lightly browned and cheese starts to melt. Remove from heat and add a tomato slice on top of bacon.

Who doesn't love a good BLT? Try this recipe to liven up the usual sandwich. The seasoning mix sprinkled over the bacon gives an extra "kick" to this BLT. Diabetics, be sure you use whole-wheat bread that is thin-sliced.

SWEET AND SPICY BLT

Seasoning mix: 1 tbsp SPLENDA

1/4 tsp ground cayenne pepper

1/4 tsp garlic powder

1 tsp paprika

Combine all ingredients in a small bowl and mix well. May be stored in refrigerator in an airtight container or zip storage bag.

Sandwich: 12 slices lean bacon (or turkey bacon)

2 tsp seasoning mix (above)

8 slices whole-wheat bread, plain or toasted to suit your taste

2 tbsp fat-free ranch dressing

4 leaves of green lettuce

8 slices tomato

Place bacon on a microwave-safe plate or pan and top each slice with 1/2 teaspoon seasoning mix. Cook bacon in microwave according to package directions to desired doneness. Toast bread, if desired. Spread 1/2 tablespoon ranch dressing on 4 slices of the bread. Layer bacon-using 3 slices per sandwich, tomato and lettuce slices on bread and top with remaining bread slices.

Makes 4 sandwiches.

Enjoy!




For more of Linda's recipes and diabetic information go to diabeticenjoyingfood.squarespace.com She also just started a new group on Facebook.com to benefit diabetics. It is called Diabetics Who Enjoy Food.

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White Bread Promotes Weight Gain

Eliminating unwanted body weight sometimes is difficult on account of food items people dine on. Though a dieter may assume he or she is consuming nourishing foods, a lot of foods today have ingredients which tend to be unhealthy. An effective healthy weight loss plan consists of making healthier food product choices by reading as well as comprehending labels on packages.

A great illustration is jam and peanut butter sandwiches. The majority of people believe this particular snack is nourishing. But, when all the individual items are explored basically a person is eating refined flour, sugar and hydrogenated oil. Each of these items lead to weight gain.

Wheat Bread

When an individual makes their jelly and peanut butter sandwich typically white bread is utilized. But, whenever people look at white bread's list of ingredients, white bread contains hydrogenated oil, sugar and refined flour. An individual might think wheat bread is a better choice. However, if people do not look at wheat bread's list of ingredients, wheat bread can be equally as bad. A number of wheat breads contain refined flour, hydrogenated oil and sugar too.

An ideal option is purchasing breads with whole grain listed as its main ingredient. Furthermore, individuals should be certain this bread does not include fructose. Such breads are typically somewhat more costly, but certainly worth the extra cost.

One more unhealthy choice an individual makes involves selecting peanut butter. Peanut butter typically has refined sugar and hydrogenated oils. Examining the nutrition label tends to be extremely vital for this item if needing to remove unwanted pounds.

Whenever choosing this item individuals may want to seek out a product manufactured from just peanuts. An additional alternative is buying nut butters. These items are the same as peanut butter but in place of utilizing peanuts, companies use walnuts, pistachio nuts or a different variety of nut. Once more, these items are normally somewhat higher priced, but an effective healthy weight loss plan includes reducing consumption of food items having refined sugar, refined flour and hydrogenated oil.

The bulk of jams and jellies are basically sugar and water. Instead of buying jam or jelly, a dieter may choose to utilize fruit. Cutting fresh fruit for example bananas, strawberries or raspberries and then placing on peanut butter sandwiches is delectable and healthy. Another option is an individual may create her or his own jam or jelly utilizing Stevia instead of processed sugar.

White Bread Promotes Weight Gain

Picking out healthy food products is at times difficult. Nevertheless, reading food packaging labels helps. When following an effective healthy weight loss plan an ideal replacement for typical jam and peanut butter sandwiches will be whole wheat bread together with natural peanut butter and fruit.

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Tuesday, January 18, 2011

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?

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.




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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Chinese Dwarf Hamster

A Chinese Dwarf Hamster makes an amazing pet for a grown up owner. They need little in the way of specialized care and are fun, energetic tiny creatures that actually have personalities of their own. All that's actually needed is a draught free environment with lots of fresh food and water, some exercise, toys, and perhaps some chums, and they may entertain themselves and you for hours on end.

They're roughly 10-12cm long when completely grown and have a slinky rat like appearance. They're essentially the littlest of the 'rat-like' hamster family. The males have an enormous scrotal sac, which is terribly obvious in adults, and this is frequently the first place that gets hurt or damaged when fighting breaks out in the cage.

Wheat Bread

Chinese Dwarf Hamsters like to eat a selection of food, including mouse or rat mix, fruit and veggies and love treats like wheat bread in tiny quantities. Don't feed them chocolate, fried or salted foods, candy or sugar filled food! Other tasty treats in minute quantities are crickets and worms but don't feed these too frequently.

Though you don't wish to overdo things, you may supplement the diet with Nutri-Cal or added calcium, particularly when pregnant. This boosts the necessities of the body in occasions of high energy use and stress.

When feeding your hamsters always employ a water bottle hanging from the interior of the cage, versus a water bowl. The hamsters like to dig around in their bedding, and more frequently than not a great deal of that bedding will finish up in the water or food bowls. This can then be dangerous to the hamster. When employing a food bowl, always confirm it's a heavy one that cannot be tipped over, or dragged across the cage. This stops a large amount of food ending up in the bedding.

Though most dwarf hamsters are communal basically, Chinese dwarf hamsters are less inclined to be sociable. When keeping pairs together try and keep it to 2 females, introduced at a tender age, but as quickly as possible after weaning. Being that in the Chinese hamster world, the female is the dominant figure, a male and a female kept in close quarters, could extremely easily see the male killed. It isn't sensible to have more than 2 hamsters in the same cage together. They are much too assertive towards their own kind.

The Chinese Dwarf Hamster has a typical survival expectancy of 2-3 years. They progress at 5-6 weeks, and reach sexual maturity at 2-3 months. The child's eyes will open at sixteen days, and though it's not suggested, the young can be handled at about 3-4 weeks if mummy is comparatively socialised. They have got a poor to fair assessment as to being tamed, and the same rating when it comes to the power to be trained.

With a terribly high activity level, they're best for youngsters aged over twelve years, and who would rather a pet they can watch and have a look at, as against one they can play with and touch.

Chinese Dwarf Hamster

Mark Brogan is a hamster expert. Discover the Tips, Techniques & Secrets You Need to Know to Raise a Happy, Healthy Dwarf Hamster!
Learn more information about Chinese Dwarf Hamster, visit http://www.hamsterpeanuts.com.

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