Health, mind, and food
Uploaded on May 31, 2011
Banning meat from one’s diet has been hailed as essential for everything from lowering cholesterol to lowering emissions. But, as the famed nutritionist explains, the vegetarian movement is not without its potential dangers and dubious beliefs.
The Fat Trap, By TARA PARKER-POPE
December 28, 2011
For 15 years, Joseph Proietto has been helping people lose weight. When these obese patients arrive at his weight-loss clinic in Australia, they are determined to slim down. And most of the time, he says, they do just that, sticking to the clinic’s program and dropping excess pounds. But then, almost without exception, the weight begins to creep back. In a matter of months or years, the entire effort has come undone, and the patient is fat again. “It has always seemed strange to me,” says Proietto, who is a physician at the University of Melbourne. “These are people who are very motivated to lose weight, who achieve weight loss most of the time without too much trouble and yet, inevitably, gradually, they regain the weight.”
Official Website for Dr. Michael Klaper
http://doctorklaper.com/index.html
STUDIES:
Dietary fat intake and carotid artery wall thickness: the Atherosclerosis Risk in Communities (ARIC) Study.
http://www.ncbi.nlm.nih.gov/pubmed/81…
28:55 minute mark – see the differences in the teeth/jaws, digestive track and stomach acids in carnivores vs. herbivores or lions vs. humans.
WATCH *Forks Over Knives* SORRY LINK DISABLED
See the full documentary FREE online –
(please let me know if this link is no longer available)
http://viooz.co/movies/976-forks-over…
A River of Waste: The Hazardous Truth About Factory Farms
https://www.youtube.com/watch?v=c-WAG…
Make Yourself Heart Attack Proof
https://www.youtube.com/watch?v=AYTf0…
High-protein Diets: Trading Your Health for Temporary Weight Loss
http://drmcdougall.com/res_high_prote…
Explore the consequences of a meat (animal based) diet. Are we really designed to be omnivores OR does a plant based diet suit us best?
*** Herbivore vs. Carnivore – You be the judge ! ***
http://www.youtube.com/watch?v=lOdVW6…
Great websites for helping you transfer from a meat based to a plant based diet.
THE SLOW POISONING OF YOU AND YOUR CHILDREN
How science and medicine have betrayed you
http://www.foodkills.org/
21-Day Vegan Kickstarter Meal Plan
http://www.pcrm.org/kickstarthome/mea…
Dr. John McDougall
http://www.drmcdougall.com/
VegSource
http://www.vegsource.com/
NOT Milk
http://www.notmilk.com/
What’s Wrong with Eggs? This should answer all your questions.
http://www.forksoverknives.com/whats-…
The Most Comprehensive Listing of Country Health Profiles and World Health Rankings for all leading Causes of Death ever assembled in one place.
http://www.worldlifeexpectancy.com/wo…
Just one vital facet. More is needed. Take a look at the principles of Weston A. Price that were found in ALL healthy peoples all over the world with varying diets. Eskimos ate mostly meat. Polynesians ate mostly veges. But they ALL shared common principles that accounted for their extreme level of health and longevity. Fat was highly regarded by them all, thus, one of the vital principles of the traditional diets of our forefathers.
Find out what’s missing — regain your health now.
http://youtu.be/1qSAZXjOo9g
David Getoff
Nutrition and Health (important)
http://youtu.be/TQhlmx7JZ0E
Elaine Cantin’s cancer cure interviewed by Lisa Robbins on Incredible Healing Journals.
http://youtu.be/OpvyHjqjW3Y
Peter Attia
http://youtu.be/VIEDYbGJsmQ
Low Carb Athlete
http://youtu.be/hB7aGnfLB-8
http://youtu.be/NqwvcrA7oe8
Dr. Jerry Tennant
Understanding How the Body Works
http://youtu.be/fskF__mzj7A
http://youtu.be/SzCryUF050U
Seth Roberts
What Foods Make My Brain Work Best?
https://vimeo.com/28918924
Mark Sisson
http://youtu.be/Um-a61rClSs
Steven Fowkes
Nutrients for Better Mental Performance
http://youtu.be/-PA-buwI3q4
Dave Asprey on the Joe Rogan Show
http://youtu.be/SY26mXMVDko
Fat Burning Man interviews Ashley Tudor
http://www.fatburningman.com/intervie…
Bulletproof Executive interviews Jason Nunnelley
http://www.bulletproofexec.com/podcas…
Ben Greenfield interviews Paul Jaminet
http://www.bengreenfieldfitness.com/2…
Gary Taubes
http://youtu.be/l59YyXpCT1M
Ketogenic Diet Reverses Kidney Disease (Nephropathy)
http://youtu.be/HWYdHtBU9k8
If you liked this, please look into the Weston A Price Foundation. Your local chapter leader will be glad to help you find local nutrient-dense foods.
http://www.westonaprice.org/
The recipes and techniques used by cheesemakers are almost identical for both Brie and Camembert.
Brie and Camembert have flavor profiles that are almost identical.
The texture of both Brie and Camembert is also very similar, although Camembert tends to be denser and Brie runnier.
Traditional French Brie and Camembert are made with raw milk. However, the USDA requires that all cheeses made with raw milk be aged at least 60 days before being sold in the US. Brie and Camembert are aged less than 60 days. Therefore, French brands of Brie and Camembert and American versions of Brie and Camembert that are aged less than 60 days and sold in the US are always made from pasteurized milk.
Both Brie and Camembert have bloomy rinds and ripen closest to the rind first. If a wheel of Brie or Camembert is cut into too early the cheese near the rind will be ripe and soft and the middle will be firmer with a lighter, sometimes white, color.
Once a wheel of Brie or Camembert is cut into, it will stop ripening.So, when is a wheel of Brie or Camembert perfectly ripe? This can be a personal preference. However, a perfectly ripened wheel of Brie or Camembert is often thought to be soft and full, bulging slightly against the rind but not running completely out of the rind. Both can have a strong and stinky aroma, but should not smell ammoniated.
Overripe Brie and Camembert often have an unpleasant, powerful aroma and an extremely runny consistency that cannot be contained within the rind. Conversely, Brie or Camembert with a dry, cracked rind and and dry texture is past its prime, too.
The white on brie is NOT wax. It’s the bacteria that have grown on the cheese.
Show: Paula’s Home Cooking
Episode: Holiday Show
1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.
Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.
There are lots more recipes on the food network website.
Source(s):
www.foodnetwork.com
Uploaded on Sep 11, 2007
chapati chapathi flat indian bread naan
Chapati is Indian flat bread made of wheat flour. It is the staple food in the North Asian countries especially in North India and Pakistan. It can also be made of various other flours like the jowar, bajra, soya, raji etc.
As rice is the staple food for the Southern India, Chapatis are the staple of the North Indians. But nowadays Chapatis have even become a part of the South Indian kitchen. Chapatis are made of whole wheat flour and cooked on a tava. Wheat flour is more nutritious than all purpose flour. Wheat flour is rich in calcium, iron, fiber and other minerals. Wheat flour is also added to other flour to give nutrients like fiber and protein.
Preparing Chapatis are quite simple and easy. Firstly you need to combine the flour and salt in a large mixing bowl. Slowly add the water. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make moist dough. Knead well, folding and pushing until the dough is pliable: about 7 minutes.
Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal.
Warm a non stick griddle or cast iron skillet when you are ready to start making the chapatis. Knead the dough again for several minutes. Then tear off enough dough and divide it into walnut size balls. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board 6-7″ in diameter. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet.
Recipe: Chapati
Summary: Chapatis or rotis are fresh homemade bread, made with wheat or other grain flours and baked without yeast. Chapatis offer strength and energy to the body and are good for all the three doshas.
Ingredients water — 2/3 — cup Ghee for skillet — 5 — ml salt — 1/2 — tbsp whole wheat flour — 2 — cup
Instructions Combine the flour and salt in a large mixing bowl. Slowly add the water. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make a moist dough. Knead well, folding and pushing until the dough is pliable: about 7 minutes. Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal.When you are ready to start making the chapatis, warm up a cast iron skillet or a heavy non-stick griddle on medium heat. Knead the dough again for several minutes. Then tear off enough dough and divide it into walnut size balls. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board-6-7″ in diameter. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet.When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side. The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side. When cooked, it will look a mottled brown, and be dry but flexible. Remove the chapati from the griddle and with a pair of metal tongs, place it over a low direct gas flame or electric coil. The chapati should puff up into a ball almost immediately. Remove from heat and serve. If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. Recipe Tips you could use milk or yougurt in place of water
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: breakfast
My rating: 4 stars: ★★★★☆ 1 review(s)
Recipe by Vahchef.
When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side. The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side. When cooked, remove the chapati from the griddle. The chapati should puff up into a ball almost immediately. Remove from heat and serve. If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. You can also use milk or yoghurt to mix the dough instead of water.
Chapatis are best eaten with cooked dal (lentil soup), vegetable curries or non-veg curries. It is suggested by most of the dieticians and doctors to eat chapatis than rice as it helps in weight control and is highly nutritious and keeps you fit. Chapatis are natural food and do not contain yeast. Hence do learn to make Chapatis and stay fit.
Uploaded on Aug 27, 2011
Hot and Spicy Cauliflower preparation by Celebrity Chef Harpal Singh Sokhi
http://www.youtube.com/subscription_c…
https://www.facebook.com/VahChef.Sanj…
Gobi 65/ Cauliflower 65 cooked the restaurant style is truly tempting and enticing. Blanched cauliflower florests nicely coated with a spiced batter and deep fried twice to give that zest and crunchiness. Gobi 65 is a popular appetizer or starter.you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods
Ginger garlic paste ½ ts
Garam masala ½ ts
Pepper corn powder ½ ts
Chilly paste 1 ts
Salt
Coriander chopped ½ b
Curry leaves chopped 2 sp
Oil for deep fry
All purpose flour 3 ts
Corn starch 4 ts
Cauliflower (medium size) 1 n
Take cauliflower florets blanch them in hot water for 1 minute.
Take a bowl add salt, ginger garlic paste, garam masala, chopped coriander, chopped curry leaves, red chilly paste, pepper powder, all purpose flour, corn starch, add water mix it like a thick batter, pour this batter on to the cauliflower, coat with the mixture to the cauliflower and deep fry them twice. (Green chilly and curry leaves also deep fried along with cauliflower), then serve this hot. “Reach vahrehvah at –
Website – http://www.vahrehvah.com/
Mother’s Bistro chef Lisa Schroeder shares her professional, culinary skills in the making the quintessential home-made chicken soup. Not only does Schroeder offer easy recipes to follow (see link below), she provides shortcuts to save time and effort along the way, and delivers additional dishes for making so much more from the chicken soup stock, and a great way to create your own healthy fast-food alternatives.
Heston Blumenthal takes off his chef whites and steps into a domestic kitchen to show viewers how to inject some Heston-style magic into homemade cooking Note: Copyright Holder is Channel 4, UK.
Here’s a light and simple, budget-friendly vegetarian Black Bean Soup recipe
Transglutaminases are a family of enzymes (EC 2.3.2.13) that catalyze the formation of a covalent bond between a free amine group (e.g., protein- or peptide-bound lysine) and the gamma-carboxamide group of protein– or peptide-bound glutamine. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation.
Transglutaminases were first described in 1959.[1] The exact biochemical activity of transglutaminases was discovered in blood coagulation protein factor XIII in 1968
Food thickeners frequently are based on either Polysaccharides (starches, vegetable gums, and pectin), or proteins. A flavorless powdered starch used for this purpose is a fecula (from the Latin faecula, diminutive of faex meaning “dregs”). This category includes starches as arrowroot, cornstarch, katakuri starch, potato starch, sago, tapioca and their starch derivatives. Vegetable gums used as food thickeners include alginin, guar gum, locust bean gum, and xanthan gum. Proteins used as food thickeners include collagen, egg whites, furcellaran, and gelatin. Sugars include agar and carrageenan. Other thickening agents act on the proteins already present in a food. One example is sodium pyrophosphate, which acts on casein in milk during the preparation of instant pudding.
Different thickeners may be more or less suitable in a given application, due to differences in taste, clarity, and their responses to chemical and physical conditions. For example, for acidic foods, arrowroot is a better choice than cornstarch, which loses thickening potency in acidic mixtures. At (acidic) pH levels below 4.5, guar gum has sharply reduced aqueous solubility, thus also reducing its thickening capability. If the food is to be frozen, tapioca or arrowroot are preferable over cornstarch, which becomes spongy when frozen.
Many other food ingredients are used as thickeners, usually in the final stages of preparation of specific foods. These thickeners have a flavor and are not markedly stable, thus are not suitable for general use. However, they are very convenient and effective, and hence are widely used.
Functional flours are produced from specific cereal variety (wheat, maize, rice or other) conjugated to specific heat treatment able to increase stability, consistency and general functionalities. These functional flours are resistance to industrial stresses such as acidic pH, sterilisation, freeze conditions, and can help food industries to formulate with natural ingredients. For the final consumer, these ingredients are more accepted because they are shown as “flour” in the ingredient list.
Flour is often used for thickening gravies, gumbos, and stews. It must be cooked in thoroughly to avoid the taste of uncooked flour. Roux, a mixture of flour and fat (usually butter) cooked into a paste, is used for gravies, sauces and stews. Cereal grains (oatmeal, couscous, farina, etc.) are used to thicken soups. Yogurt is popular in Eastern Europe and Middle East for thickening soups. Soups can also be thickened by adding grated starchy vegetables before cooking, though these will add their own flavour. Tomato puree also adds thickness as well as flavour. Egg yolks are a traditional sauce thickener in professional cooking; they have rich flavor and offer a velvety smooth texture but achieve the desired thickening effect only in a narrow temperature range. Overheating easily ruins such a sauce, which can make egg yolk difficult to use as a thickener for amateur cooks. Other thickeners used by cooks are nuts (including rehan) or glaces made of meat or fish.
Many thickening agents require extra care in cooking. Some starches lose their thickening quality when cooked for too long or at too high a temperature; on the other hand, cooking starches too short or not hot enough might lead to an unpleasant starchy taste or cause water to seep out of the finished product after cooling. Also, higher viscosity causes foods to burn more easily during cooking. As an alternative to adding more thickener, recipes may call for reduction of the food’s water content by lengthy simmering. When cooking, it is generally better to add thickener cautiously; if over-thickened, more water may be added but loss of flavour and texture may result.
Gelling agents are food additives used to thicken and stabilize various foods, like jellies, desserts and candies. The agents provide the foods with texture through formation of a gel. Some stabilizers and thickening agents are gelling agents.
Typical gelling agents include natural gums, starches, pectins, agar-agar and gelatin. Often they are based on polysaccharides or proteins.
Examples are:
Commercial jellies used in East Asian cuisines include the glucomannan polysaccharide gum used to make “lychee cups” from the konjac plant, and aiyu or ice jelly from the Ficus pumila climbing fig plant.
Food thickening can be important for people facing medical issues with chewing or swallowing, as foods with a thicker consistency can reduce the chances of choking, or of inhalation of liquids or food particles, which can lead to aspiration pneumonia.
Every morning before the sun rises, Nguyen Thi Thanh rolls out of bed, dons a comfy do bo (Vietnamese pyjamas), hops on her motorbike and heads to Thi Nghe Market. Thanh has been frequenting the same vendors for years, so everyone knows her by name and provides her with the freshest meats, noodles, herbs and vegetables.
Thanh arrives home at 8 am and begins preparing the day’s noodle dish. All of her broths are made from scratch, and she is blessed with a certain touch that somehow allows her soup seasonings to simultaneously suit everyone’s tastes. An hour before noon, the broth is finally perfect, and a crowd of customers gathered under a shady tree near her apartment is ready to dig into a hot bowl of noodles. This well-worn routine has been a part of Thanh’s life for the past decade, and she wouldn’t have it any other way.
Despite recent dramatic increases in the costs of raw ingredients, Thanh refuses to raise her prices above 13,000 VND. She does not want to burden her customers, who are mostly local residents and workers. Instead, she compensates by selling additional bowls of noodles. “I used to sell 15 kilograms of noodles,” she says, “But these days I sell 20 kilograms, which yields 80 to 100 bowls.”
