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goji berry cultivation7 Healthy Eating Tips For Teens

When you have an imagination full of junk food you are a prime candidate for health and weight problems, if not in childhood or young adulthood then later in life. Establishing good eating habits for yourself makes you better prepared to make smart decisions about what your family will eat when you have one of your own.

Young people need about 1,900-2,300 calories a day, compared to 1,600-2,000 most adults. There is no big difference between the two groups. The more active you are, the more calories experts recommend. According to the United States Department of Agriculture the food guide pyramid is a great reference tool that gives recommended daily servings of each of the major food groups. You should generally eat in the high range of the recommended serving amounts. That means about 10 servings of bread, cereal, rice, or pasta each day, especially on your most active days. The labels of canned or packaged foods have serving size information for consumers. Otherwise, using your common sense will probably work just fine! Small portions are recommended.

Make a commitment to yourself to come out of your food comfort zone. Make a commitment for your own and well-being to eat foods that you don�t necessarily enjoy but are good for your health. Make a commitment to eat what is good for your body and your mind but may not taste good to your tongue. You will be surprised at how quickly your taste buds adjust to good healthy food as opposed to food high in sugar. The choice is yours. Choose health; choose to eat right!

You are only going to be able to make long-term dietary improvements if you know what is and what is not good for you. French fries with your burger is not a vegetable. Many fast food chains now have salads for one dollar. If you decide to buy a burger, eat it opened faced, take the top bun off. Order a salad with your burger instead of French fires. Do not order the soda, drink water instead.

Learning what is and what is not good for you is only the first step. This is next step, widen your food horizons and include an appropriate variety of foods. You are too old to still be a picky eater. Transform your mind, be more mature.

To ensure all your dietary needs are met, eat a variety of foods including legumes (beans). Legumes are good for your health. They provide protein as well as other vitamins and minerals necessary. Stop eating the same foods over and over. This way, you are not missing out on important nutrients that are especially needed since you are still growing. Vitamins are supplements; they don�t provide all the necessary vitamins and minerals the body needs. They are supplements not substitutes.

You may have noticed that you have certain food dislikes, but in reality picky eating habits did not just begin. Your caretaker probably allowed you to be picky eater as you grew up. No excuse, you are now old enough to choose good food for yourself. It is your responsibility to make you eat healthy foods. Therefore, you have to sacrifice your own likes and dislikes for your good health. It is unfortunately a part of being a good entrepreneur and a responsible person. Picky eating is not good, not cute, and should not be acceptable. You have no chance of preventing your own self from being picky eater if you still turn up your nose at the foods you disliked when you were younger and not responsible.

If you are old enough to be in this class for young entrepreneurs then you are old enough to choose good, healthy, and nutritious food. You are no longer a small child. Your body is changing and growing, therefore; your mind has to also change. Be a little adventurous. Just because you hated the canned beets your mother fed you does not mean you can�t like them now. Reinvent foods with negative associations by approaching them with fresh eyes and new preparations. Don�t be afraid to experiment on your own. Discover new foods that better suit your taste buds.

Eat a variety of foods

Balance the food you eat with physical activity � maintain or improve your weight

Choose a diet with plenty of grain products, vegetables, and fruits

Choose a diet low in fat, saturated fat, and cholesterol

Choose a diet moderate in sugars

Choose a diet moderate in salt and sodium

If you have been tempted by friends to try alcoholic beverages, you probably already discovered that they are not all they are cracked up to be. They make you feel lousy, slothful, and deter success.

My name is Michelle R. Yisrael, my friends call me Amirah. In the spirit of Frances E. W. Harper, I am enthusiastic about my mission to empower children. Though unpublished I have writing experience in various genres. I am author of multi-cultural Life Skills Curriculum developed for both at-risk youngsters who live in high risk areas. My curriculum can be viewed at http://www.empowerachild.com

During my tenure as mother of 5 and educator of many, I have created innovative curriculum designs for families who homeschool their children. I have written over 150 poems, 25 children's plays, 30 short stories, and have a novel in progress. I am no stranger to the written word nor issues concerning the family, especially women and children. I have over 25 years of experience in education, curriculum design, and independent school administration.

To add to my writing repertoire, I have both a Bachelor's and Master's degree in English from Chicago State University as well as a Soul degree in Love. Putting my pen to paper calms my spirit.

Foods of Love for Valentines Day

Thinking about changing it up and staying in for a romantic dinner this year with your sweetheart. It is a great alternative to the crowds and it is a chance to showcase your creativity. Building a great menu is as easy as one, two, three. Just use this handy guide to foods with an aphrodisiac edge and you will likely not only impress your sweetheart - but also create a truly memorable evening.

Asparagus in the 19th century was always served to bridegrooms, often as part of three courses. It was widely held to be an aphrodisiac and was certain to increase desire in men. So for your dinner party, consider serving it steamed as a vegetable side dish, creamed in a soup as a starter or perhaps bacon wrapped as a nifty appetizer.

Oysters are also widely held to be an aphrodisiac. In the wild oysters have the curious ability to shift between being male and female and this unique ability is said to make them a powerful aphrodisiac by stimulating interest on the part of the eater in the opposite gender. Oysters would make a terrific starter course or could be added to stuffing.

In ancient Greece, figs were celebrated for powers in matters of love. Figs are a seasonal fruit and were often linked to fertility. Figs would work well as a starter course, stuffed with a savory cheese or in a salad. Figs would even work in a sauce for the main course.

Truffles are also another commonly known aphrodisiac. They are thought to arouse the palette as well as the body, mainly for their rarity and musky aroma. Truffles would work in a main dish, or truffle oil could be used in the main dish or in a salad.

Bananas are also thought to have powers in the arena of love, not only for their shape, but also their lush creamy texture and tropical origin. Modern science has also found that certain anti-oxidants found in bananas also stimulate the brain and aid in attraction. Banana can make for a very satisfying dessert course, especially when paired with the last item on this list.

Not to be forgotten one of the most popular and widely celebrated aphrodisiacs around - the mainstay of Valentines Day - chocolate. Chocolate contains a sedative, which lowers inhibitions and a stimulant, which increases a persons desire for physical contact. Chocolate is understandably a must for any Valentines meal. It is an easy addition to the menu and can take on many forms.

So follow this simple guide, while planning your stay at home meal, and you will have the prefect recipe for romance.

My Gift Basket Ideas is an online gift basket store that specializes in great gift ideas for every occasion.

Food Combining for Health

Foods for Health

Organic foods are the best option, as they promote your health as well as the health of our planet. It might be a good idea to have a look at buying a healthy cook book, and get into some healthy cookery of whole foods!

Over two thousand years ago, Hippocrates, the ancient Greek physician, stressed how important foods are for our health. Today, medical science continues to corroborate this wise proverb.

Studies have shown that people, whose diets include larger amounts of certain foods, have a much lower risk of developing a wide range of chronic degenerative diseases, e.g. cancer, rheumatoid, arthritis, depression, cardiovascular disease, etc. Research has proven time and time again that the way we eat determines the way we live. This is also true the other way around. By eating health foods and learning to cook healthy whole nutritious meals, we can lead longer, healthier lives.

Another important factor is food combining for health. It is amazing what a difference this will make! Many a time we have heard the say �you are what you eat�, well it�s true. Different people eat different things, and this may be due to culture or just lifestyle. But for some people this can mean negative effects, such as digestive disorders. Sometimes we really do need to take the time out and listen to our bodies. This may seem ridiculous, but if you really listen your body will let you know just what it needs.

Here are some tips on food combining: Fruits: eat lots of fruit! But do not combine fruit with other foods. Fruits are easy to digest, but once eaten with other food, fruit tends to remain and ferment in the stomach acid.

Protein and starch: it is a BAD idea to combine these! Each of these two has a different way of digesting. Once they are combined, neither of them can be digested properly! This will result in things like flatulence, bloating and gas, which is not very comfortable.

Veggies: Vegetables will also aid in good digestion. Add vegetables to any meal to aid in the digestive process.

Food combining can seem difficult at first, but it definitely shows results. You will feel better right away, especially if you have been experiencing digestive tracts or intestinal problems.

The natural way is the best way to go. Stick to healthy, whole foods and you will see results!

More Foods for Health which you and your family can enjoy!

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goji berry juiceThe Good Side of Processed Food

Processed food includes food stuff that has been altered from its natural condition for safety concerns and also for convenience. Sometimes we think that processed foods are bad but it is just a one big misconception among the people in general and processed food is as good as any other food product. Let�s take an example of milk. It should be called a processed food as it is pasteurized and homogenized. Some prefer to use raw milk and some, in fact most of us prefer its processed form that is available in our grocery shop and self-service stores.

Another very strong point to prove that processed food is not bad is the frozen vegetables. Many of us believe that fresh vegetables are the best but let me inform you that freezing of these vegetables preserves vitamins and minerals which means they are more nutritious than the fresh ones. Fruits and vegetables juices also very healthy processed food as all of them are equipped with extra calcium which makes them even more nutritious. The methods used for processing food include canning, freezing, refrigeration, dehydration and aseptic process. Let�s discuss canning.

Canning is a method to preserve or process food very effectively. This process is done by first packing the processed food in a airtight jars, bottles and pouches and then heating them in a temperature that have the power to abolish harmful and infectious micro-organisms. Because of problems shown by clostridium botulinum and some other pathogens it is always said that the safest method to can any food item is under the conditions of very high heat and pressure. Normally, at the time of canning any processed food the temperature is about 240 to 250 degrees Fahrenheit. The most famous canned food products include vegetables, meats, sea foods, poultry and some dairy products. The only food items which can be canned without using high pressure and temperature are the food which are high in acidic content for example pickles and some vegetables to which acids can be added.

The history of canning processed food goes back to 1809 when a French confectioner used the first vacuum jar made of glass. After some time glass jars were replaced by tins and wrought iron canisters [short name cans]. These cans gained instant popularity as these were cheaper, quicker to make and far more flexible and durable than those breakable glass jars. The airtight nature of these cans and tins plays a vital role in keeping it bacteria free and food packed inside. Double seem technique is used and the cans containing double seem are popularly called sanitary cans.

Processed food or so called pre-packed food products are very convenient are even more popular among today�s people. If you buy too much of processed food then make sure that you are always selecting the products that contain less sodium content, no trans-fat at all, more portion of whole grains and most importantly less calories. Always look at the serving size also and prefer eating this processed food with fresh made salads, some whole grain bread and lots of water.

Dagur Jonsson is the CEO of Libius Inc a company which provides an internet appropriation service to companies in the food processing industry like http://www.marelfoodsystems.com and http://www.marel.com

Caveman Nutrition: Is This The Right Way To Eat For Fat Loss

John Williams, Ph.D., has degrees in archaeology and anthropology. His research and fieldwork has focused on the Paleolithic and Neolithic of the �Old World�, which basically means the Stone Age of Europe, Africa and Asia. John has always had an interest in nutrition, which actually works quite well within prehistoric studies, because our past was one big food quest.

CB: John, you have an interesting background. Now, let�s talk about North American nutrition for gaining muscle and losing fat. What�s new in nutrition approaches for athletes, fat loss, and health?

JW: I try to stay current with nutritional literature for my own interests, but I don�t want to get in over my head with respect to performance nutrition for athletes. Others like John Berardi, who make a living in this field, would be better suited to discuss the latest and greatest approaches.

I have been reading a lot about fish oil lately, and its positive effects for both overall health and positive effects on body composition. Adding a little fish oil in your diet is one of the easiest ways to boost your metabolism. Recent studies have shown that as little as 3 grams of combined EPA and DHA (both omega-3 fatty acids) can speed your metabolic rate by about 400 k/cal per day.

These long-chain fatty acids also have a host of great health benefits, including brain health, antioxidant and anti-inflammatory effects, better sugar management, and more. So by doing something as simple as popping a couple of fish oil caps with each meal, you can live a longer, leaner, brainier life!

CB: John, do you have any other superfoods that you think absolutely must be in everyone�s diet?

JW: Fish oil would be one, for the reasons given in the previous answer. Another must-have in everyone�s diet is spinach. Among the leafy greens, spinach offers some of the best benefits in terms of vitamins and micronutrients. It�s chock full of important phytochemicals, vitamin A, B vitamins, calcium, phosphorous, iron, folate and potassium.

But that�s not all! Spinach is also one of the most alkaline foods available, which means that it helps neutralize acidic foods that are common in high protein diets. So by adding more spinach to our diet, we can alleviate a lot of stress on our muscles and bones.

I also think that most people could benefit from simply increasing their daily intake of fresh veggies and fruit. I�m not talking fruit juice or even V8, but the real deal: every color and variety of vegetables and fruit that you know of. This isn�t groundbreaking news, but fresh fruit and vegetables provide an enormous amount of benefits, ranging from anti-cancer properties to improved blood lipids to increased energy.

Another food of the grain variety that I think many people would benefit from is quinoa (pronounced �KEEN-oowa�). It�s a South American grain domesticated by the predecessors of the Incas that grows on a plant that looks a lot like spinach. So it�s a �leafy grain� rather than a grass grain such as wheat and corn.

Quinoa is gluten-free, and contains none of the allergens common to grains from the grass family such as wheat, rye, barley, oats, and corn. Furthermore, quinoa contains lysine, an amino acid deficient in many grains, making it a complete protein. Quinoa is also an excellent source of calcium, magnesium, iron, phosphorus, and B vitamins. It�s one of the good guys in the grain family, so pick some up next time your in a whole foods-type market.

CB: Are there any nutrition-fat loss myths that you would like to clear up?

JW: With respect to the recent swing of the pendulum to low-carb diets, it seems that a lot of people used that as an excuse not to eat vegetables. Low carb diets certainly have their benefits for many people, but there is absolutely no excuse for avoiding a big serving of broccoli for fear of a few extra carbs. Unless it�s drenched in margarine, broccoli (or insert any leafy green here) can do nothing but good.

CB: Thanks John. I believe that eating large amounts of fibrous vegetables is one of the keys to getting, and staying lean. How do you think someone should eat to get lean? Does eating to stay lean differ from getting lean?

JW: Let me address the last question first: The ideal situation is to learn how to eat to maximize both your performance and health goals, and simply eat more or less according to how much muscle you want to gain versus how much fat you want to lose. In other words, eating to get lean and eating to stay lean would differ only in overall calories consumed.

There are certainly cases when someone would benefit from a more extreme diet like Atkins to remove years of overindulgence and bad dietary choices, but the danger is always there that the person will rebound unless they learn how to eat properly.

So, how do we eat to get (and stay) lean? I have a few simple rules, like caloric balance, sufficient protein, lots of whole veggies and fruit, no processed carbs outside of the post-workout window, balanced fats � and let�s not forget the other side of the coin: activity (preferably a mixture of heavy lifting and some sort of cardio). There are certainly a lot of details within those rules, and tricks to make it work for your individual goals, but it all boils down to those simple rules.

My good friend John Berardi has spoken extensively on how some people have a tendency to replace hard lifting, and even a healthy diet, with the acquisition of knowledge. These folks have mediocre or even poor physiques, yet all of their time is spent in pursuit of the holy grail of fitness and nutrition knowledge. How many carbs does that 5.8 oz serving of artichoke have, and how will this affect insulin levels? Who cares, just eat the darn thing and go lift some heavy weights! The fact remains that it takes hard work in the gym to get a good physique, in addition to knowledge about how to lift and what to eat.

Obviously, the road goes both ways, and there are still hordes of folks out there that don�t know an artichoke from a Twinkie, but the key is to not get lost in the minutia and neglect what really matters: a balanced diet and hard training.

CB: You have a Ph.D. in archaeology, and you�ve researched evolution and nutrition, correct? What lessons have you learned from your studies? How have we evolved to eat? Does it differ geographically?

JW: That�s right, Craig. We archaeologists love to make fun of trendy �Paleo-diets� and books like Neanderthin. There was no single paleo-diet; people during the Paleolithic ate whatever they could get their hands on, and what they ate depended upon what region of the world they were living. I recently talked with Erik Trinkaus, a paleoanthropologist and the world�s premier expert on Neanderthals, and he summarized his thoughts on the matter by saying �the Neanderthal world was in no way idyllic. These folks had hard lives and died young, and their version of a paleo-diet was to eat whatever didn�t eat them first�.

That being said, there are certain lessons we can learn about our past that can help us understand why we�re having so many diet-related problems today.

I have a few simple lessons from the archaeological record concerning nutrition:

1) Eat more protein and less of the other stuff.

In a nutshell, we�ve been eating a diet rich in plants, fish, and animals for millions of years now. There have been many studies published in peer-reviewed journals demonstrating that getting your protein consumption over the 10-15% national average has positive benefits in terms of body composition and blood lipids.

2) Get your carbs from their source.

Paleolithic people didn�t have Krispy Kreme, otherwise they�d be as fat as your average sugar junkie today. Outside of the post-workout window, when simple sugars and fast-absorbing protein is desirable, we can all benefit from avoiding all of the hyper-processed food that litters the aisles of our grocery stores, and opting instead for foods in their original, unadulterated state. If you took a look in my kitchen cabinets, you�d see a variety of whole grains and legumes: quinoa, barley, steel-cut oats, oat bran, wheat bran, lentils, split peas, and chick peas.

3) Eat your veggies and fruit.

It�s clear that we�ve evolved to reap the benefits of a diet rich in veggies and fruit, judging from the preserved remains of literally hundreds of varieties of wild plant foods at sites such as Ohalo II, a 23,000 year old fishing camp on the Sea of Galilee. I never realized how many veggie haters there are until I started trying to get my friends and family to eat more of them.

After months of avoidance, I finally convinced a good friend of mine to increase his vegetable intake. He was by no means fat, but he was getting frustrated with a slowly growing tire around his waist. I gave him some recipes to make things like broccoli and spinach more palatable, and he eventually took my advice. After this change, he is leaner than he has ever been in his life, and he is constantly telling me how much energy he has.

4) Balance those fats.

This is an issue that really ties-in with my prehistoric research. It�s interesting to note how skewed the fatty-acid profile of the modern western diet is towards saturated fat and omega-6�s, at the expense of monounsaturated and omega-3�s. In our not so distant past, this wouldn�t have been possible, because wild animals don�t store so much overall fat, and they weren�t fed corn meal to inflate the omega-6�s in their adipose tissue. Also, our ancestors got a lot more omega-3�s from wild plants, animals, and fish. All in all, it looks like we�ve evolved on a diet with a good amount of monounsaturated fats from nuts, seeds, and animals, as well as a nearly equal amount of omega-6�s to omega-3�s. Tons of studies have shown that an inflated omega-6 to omega-3 ratio is contributes to heart disease, diabetes, and obesity, while getting a more balanced fatty-acid profile, including sufficient monounsaturated fats, actually protects against these health problems. What�s the solution? Free range meat and eggs are always a good choice, and when you�re buying meat from feedlot animals, go for the leanest varieties. Throw-out any corn oil in your cupboards and replace it with olive oil, and then eat plenty of fish and/or supplement with flax and fish oil.

CB: Thanks John. Excellent info. Simple guidelines. Focus on whole, natural foods.

Craig Ballantyne is a Certified Strength & Conditioning Specialist and writes for Men's Fitness, Maximum Fitness, Muscle and Fitness Hers, and Oxygen magazines. His trademarked Turbulence Training fat loss workouts have been featured multiple times in Men�s Fitness and Maximum Fitness magazines, and have helped thousands of men and women around the world lose fat, gain muscle, and get lean in less than 45 minutes three times per week. For more information on the Turbulence Training workouts that will help you burn fat without long, slow cardio sessions or fancy equipment, visit http://www.TurbulenceTraining.com

Synthetic Milk

As the name suggests, synthetic milk is not milk but it is entirely a different component with a high degree of adulteration to increase the volume of milk and thereby the profit. Generally it is a mixture of water, pulverized detergent or soap, sodium hydroxide, vegetable oil, salt and urea.

The simplicity and rapidity with which milk can be adulterated always tempted the unscrupulous milk vendors to indulge in fraudulent practices and adulterate the milk. The ever-rising greed has given way to the development of a new type of adulterated milk known as synthetic milk.

Similar to genuine milk production, the practice of preparing the synthetic milk too starts at the village level. The places notorious for the production of synthetic milk include parts of Rajasthan, Haryana, and Uttar Pradesh in India. Slowly but steadily the practice is spreading to other parts of India.

How synthetic milk is produced?

Vegetable refined oil (any brand) whose butyrorefractometer reading is less than 42 is taken in a wide mouthed container along with a suitable emulsifier and thoroughly mixed so that the entire content is made in to a thick white paste. After this is achieved, water is slowly added to the paste until the density of the liquid is similar to that of milk. Then it is added with urea or sodium sulphate or glucose or maltose or sometimes any one of the commonly available fertilizers is added. These substances are usually dissolved in hot water and then added to the seemingly milk like solution.

The refined oil in synthetic milk acts as a source of fat where as the hot solution of any one of the substances above mentioned acts as a source of solids not fat (SNF). The ingredients that go in to the making of synthetic milk are calculated in such a way that the fat and SNF percentage is similar to mixed milk. Hence it easily passes the platform tests carried out at the village level dairy co-operative society (fat and lactometer reading etc.) but from the health point of view of the consumers, it is highly dangerous. The taste is highly objectionable.

To know more about how to differentiate the synthetic milk from normal healthy milk (genuine milk) visit synthetic milk

The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science and for more info on milk and dairy products, please visit her site A Professional Dairy Site

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