benefits of goji berries Information

Tested Wonders of Goji Berries

Mon, 17 Mar 2008 03:15:25 EDT
For most of the people, Goji berries are an absolute Godsend product. When consumed on a regular basis, these berries are believed to increase the longevity and promote the health of a person. In addi...

Berry good for you - The West Australian

Mon, 24 Nov 2008 23:51:09 GMT

Berry good for you The West Australian, Australia - Nov 24, 2008 Some lesser-known varieties that were still great for health included loganberries, gooseberries, acai berries and goji berries. Ms Soper said the goji ...

The new food trend is Raw Organic Chocolates! Learn all the ... - Examiner.com

Sat, 06 Dec 2008 13:16:51 GMT

Examiner.com

The new food trend is Raw Organic Chocolates! Learn all the ... Examiner.com - Dec 6, 2008 RawInTen.com new flavors Almond Cream, Goji Berry, Coconut and more but vegan raw organic so is healthy for you pure all natural will RAWCK the cholocate ...

Get Set Go for the All Tempting Chocolate Covered Goji Berries

Fri, 05 Dec 2008 12:58:07 EDT
These dried goji berries that are covered with chocolate provide a great set of benefits to the users including:...

benefits of goji berriesWhere Coconut Predominates in the Menu

One reason for this is the ready availability of coconuts in this tropical climate. And there are other reasons why the coconut is used in a wide variety of food preparation.

There is coconut milk-not to be confused with the saccharine water inside the nut. The milk comes only after the pulp is grated and squeezed. Coconut milk serves as a tasty addition in preparing rice, biscuits and stews.

From the milk comes coconut oil. The process of extracting the oil is a common sight in many homes here in Belize. It provides a means of livelihood for many older women. But we do not mean that this is an easy task. Actually it calls for strenuous effort. How so?

It is not unusual to find elderly women at the market wharf as early as five o'clock in the morning. Here sailboats bring in the nuts from the cays, and dories (dugout canoes) fetch them from up the river. Before the coconuts arrive at the market, they are husked of their fibrous outer covering. In Belize City it is common to observe a lady with a carrying sack leaning over the edge of the river and shouting to men in the boats: "Uno have nuts fi sell?" ("Do you have coconuts to sell?") To this the boatmen reply: "Uno no know fi we biznez da cocnut?" ("Don't you know that our business is coconuts?") After making her purchase, she places the coconuts into a three-wheeled bicycle cart, paying a small fee for delivery to her home.

The next step is to crack or chip the coconuts. The Creole way of doing this is to use a long machete knife. The coconut is held in one hand and the hard shell is slowly chipped off. Skill is necessary to land the machete blows in such a way as to remove the shell without cutting the tender meat inside. If you are unskilled with a machete, you can place the coconut directly on a flame for a moment until it expands and the outer shell bursts, making for easy removal of the meat.

Next the white, fibrous flesh is grated. In this locale graters are often simply lard tins with nail holes punched through them and mounted on wooden frames.

After the coconut flesh is shredded, a small amount of warm water is added to the snow-white gratings. This helps to loosen the fat. Then the gratings are squeezed to extract the milk. This liquid is set aside overnight to allow for separation of the fat from the water. The next day the thick creamy fat is carefully spooned off the top. The leftover gratings constitute a fine feed for chickens.

But how will this thick, white substance produce clear, amber-colored coconut oil? This brings up the next step, which we call the frying process.

Here in Belize it is generally more convenient to fry the fat on an open-fire hearth, using an economical fuel, wood. A low, steady heat keeps the milk bubbling and brings about further separation of the fat. At this stage it looks like curdled milk. Gradually solids crystallize and the fat turns transparent. The taste-tempting aroma of coconut fills the air and activates the taste buds of those present. It is necessary to remove the mixture quickly from the fire to ensure that it will not take on a burnt flavor. Three to five coconuts produce one pint of oil, depending upon their size and quality.

Coconut oil has many uses. It is especially good for frying fish and dishes prepared with corn dough or tortillas. A special treat at the food-service stand is panades. To make this delicacy, corn dough is pressed into tortillas. These are filled with cooked and seasoned fish (usually shark), folded in half and sealed around the edge. Next they are submerged in golden coconut oil. The aroma fills the entire neighborhood. Some nearby families send their children over to get in line early so as not to miss out on this delicacy.

Have you ever tasted Creole bread? This is another specialty that involves the coconut. In place of cow's milk, the thick creamy milk that comes from coconut gratings is added to the yeast flour dough. One coconut is necessary for two pounds of flour.

Good Creole bread is in demand commercially. Some women make a living for themselves or help their children to get an education by baking it daily or weekly.

Would you enjoy the zestful flavor of coconut in rice or bread? How about fish stewed in coconut milk, or a variety of coconut candies? Even water drunk right from the shell of the green coconut is refreshing and healthful. If you ever visit Belize, we invite you to enjoy the friendly people, the warm sun and a tasty menu in which the versatile coconut predominates.

Frankie Goh is a family counselor and researcher.

He manage a website : Earn Money Online http://www.ezy-cash.com

He is also the Internet Marketing Co-ordinator of Healthbuy.com Herbal Products & Easy Forex (Foreign Exchange).

Fast Food Nutritional Information Guide - What To Choose When You Have To Go To Fast Food Restaurant

Fast food seems to be the main provider of nutrition for our body these days. The amounts of fast food consumed by children below 14 have increased at tremendous rate from 1980 to 2000. The estimation is that children now consume 10% of their bodies with fast food, and that 10% of fast food contribute to their total energy intake on daily basis.

Compare this to the 2% number of fast food consumption in children in 1980. And for your information, relying on fast food alone won't meet your body daily requirement of nutrition. The numbers of fast food restaurants have doubled in 20 years and it's predicted to growth at more alarming rate in the coming years. The reason of this alarming growth rate is due to the bad infestation of fast food restaurants, not only in America, but also in the world.

The fast food giants now also specifically target children in their advertisement campaign too. And now we can see fast food restaurants opening up their branches at public school too. This fast food infestation is believed to be responsible in triggering the obesity and diabetes epidemic in societies. And since a lot of people rely on fast food for their daily nutrition intake its worth knowing the nutritions information that are contained in the fast food.

So let's get to know well the fast food nutrition information that is currently becoming a part of our daily life. First of all most of the fast food use partially hydrogenated vegetable oil which contribute trans fat to our body. Trans fats are hand-made fats which are made through the injection of hydrogen on unsaturated fat, making it a trans fat. So naturally all fast food products which are made through frying contain a lot of Trans fat.

Research done by feeding monkeys on fast food which contain Trans fat resulted in an increase of the size of bellies of the monkeys. And monkeys fed on unsaturated fat foods which contain the same calories did not show the same increase of size. And the most alarming occurrences are that monkeys fed on fast food show an early sign of diabetes. These Trans fats that are found in fast food have higher probability of causing heart disease than other fats.

Let's take a look at some of the popular fast food products.

McDonald's Big Mac and fries

Fat: 12g (per 100g)

Salt:; 0.9g

Sugar: 3.7g

Protein: 9.3

Fibre: 3.2g

KFC two chicken pieces and fries

Fat: 12g

Salt: 0.7g

Sugar: n/a

Protein: 12.2g

Fibre: n/a

Considering the amount of fat available there, obviously the best choices for food in fast foods restaurant are the salad and the grilled meat. Be careful with the dressing; make sure you order it in separate cups so that you can control the amount of additional fat that you are going to eat.

Mc Donald Chicken Caesar Salad

Fat: 6 g (per 100g)

Salt: 0.39 g

Protein: 7g

Sugar: 1g

Fibre: 3g

Subway Veggie Delight sandwich

Fat: 3g

Salt: 0.5 g

Protein: 7g

Sugar: 3.5g

Fibre: 3g

Subway Chicken Savory Sandwich

Fat: 3g

Salt: 0.6 g

Protein: 8g

Sugar: 6g

Fibre: 4g

With such a bad infestation of fast food, now you know what to order when your friends or your colleagues or even your families insist on taking you to the nearest fast food chain. New York City have 23 McDonald's in Manhattan alone and everywhere in hospitals, airports, train stations and eve high schools, so with this fast food nutrition information you are armed with knowledge to order the least poisonous foods for you.

Linda Mie A former obese girl now sharing her recommendations and reviews of various diet methods available out there. Find out her personal twist and tricks on popular diet methods based on her own experiences for quick and healthy weight loss diet. See also her new guide: the fast food 101.

Organic Milk: How is It Different from Non-Organic Milk?

Since the end of the Second World War, milk has been mass-produced using intensive farming methods. It has been touted as good for us by health professionals and the dairy industry for decades, the average Britain guzzles over 86 litres of it each year and children love it, so it makes sense to ensure we are getting it from a good quality source.

More and more people are willing to dig a bit deeper into their pockets to find the extra few pence (or pounds) to pay for the healthier option, and for many, that means going organic. Milk is no exception.

OMSCo (the Organic Milk Suppliers Cooperative) confirms milk to be the largest single organic product in the UK. Its increasing availability and falling prices make it a popular choice for the consumer. On average, a pint of organic milk will cost just 14 pence more per pint than its non-organic counterpart, and buying multi-litre cartons as many households do, means it works out even cheaper. Supermarket shelves reserved for it are often bare, reflecting its demand.

So why the sudden mad rush for the organic white stuff? Consumers have become increasingly worried about artificial chemicals, antibiotics and pesticides that are required to prevent disease and maximise milk production. With the average cow being excessively milked to produce the highest yield possible, which can be over 11,000 pints of milk per year (more than 10 times as much as they would naturally produce for their calf), mastitis is common.

Affecting 30 per cent of dairy cows, mastitis is a painful infection of the udder routinely treated with antibiotics. The Dairy Council of the United Kingdom states that milk collected from cows treated for mastitis in this way is not sold for human consumption, but some people still have concerns about residues ending up in milk.

Although antibiotics are still used in organic dairy farming, they are kept to a minimum and only used when absolutely necessary, with priority being given to homeopathic and herbal alternatives.

The diet of dairy cows consists of grass, silage (pickled grass), and hay. Large amounts of protein are required to ensure milk demands can be met. One way of achieving this is to supplement the diet with high protein concentrates that can be given in variable proportions, sometimes at unnaturally high levels. This often takes the form of imported genetically modified cattle feed, which helps to keep feeding costs down.

There are strict regulations in place regarding the feed of organic dairy cows, and GM is a no-go area. Instead the bulk of the diet is made up of grass, silage, hay and other green plants rather than concentrates. Whenever concentrates are given they must be GM-free and not animal derived.

It stands to reason that whatever cows eat, ends up in their milk; animals absorb chemicals just like humans. Pesticides and artificial fertilisers are sprayed on pastures and chemical traces of pesticides have been found in milk. The negative environmental impact of this practice is rife, affecting wildlife and soil quality. Nitrates from fertilisers leach into our waterways, leaving water companies with millions of pounds worth of clean up costs each year in order to ensure the safety of drinking water.

Organic dairy farming does not permit synthetic chemicals to be used on pasture and relies on clover as fertiliser. Its implementation of more traditional farming methods, such as crop rotation, helps to restore the balance of wildlife and improve soil.

Animal welfare is a topic that hits a nerve with many people. Standards in which animals are kept vary from farm-to-farm. For example, on conventional dairy farms, cows do not have to be given bedding or much room; some farms never allow their cows to graze outside and instead they remain inside in stalls and the grass is brought to them. Calves may be kept isolated from their mothers and other calves and thus experience great distress.

Organic dairy cows spend the spring and summer months grazing on pasture and are housed comfortably during the winter with bedding and plenty of space. Calves are allowed to socialise which is part of their natural behaviour. Organic dairy farming requires higher standards of welfare for its animals.

When dairy cows are given nutritious, natural food and a better quality of life, this reflects in the quality of their milk. Research has shown organic milk contains higher levels of omega 3 fatty acids, beta-carotene and other cancer-fighting antioxidants than non-organic milk. Organic milk is more natural as it does not contain potentially harmful pesticide residues or originate from cows fed genetically modified food.

This is not to say non-organic milk is bad. Not all farms are created equal; animal welfare standards and farming practices vary considerably. Organic dairy farming is nothing new; it is simply geared towards age-old farming methods used before the Second World War, and not all organic farms adhere to the same principles.

If you want to drink milk that is organic because you believe it is healthier or simply for your own peace of mind, how can you be sure the milk you drink is produced to high organic standards?

Supermarket own-label brands are likely to be supplied by OMSCo. If the OMSCo logo is displayed on a pint it means a farmer registered with a UK organic certification body has produced the milk. Certification bodies include The Soil Association, Organic Farmers & Growers, The Organic Food Federation and Demeter, all of which demand high organic standards of their members. There are also independent brands, which comply with strict organic regulations; a couple to look out for include Rachel's Organic and Yeo Valley.

Some farming principles are still the same throughout organic and non-organic milk production, but if you have decided to go down the organic route it would seem to be a step in the right direction. Providing of course, it hasn�t sold out by the time you get your trolley down the dairy aisle.

Sharon Kirby is a freelance health writer who likes to write about exercise, fitness, nutrition and a multitude of other health issues. She also writes about eating disorders such as anorexia, bulimia and binge-eating disorder.

goji berry seed | goji berries recipe | himalayan goji berry