Authors note: This article is intended for those who currently consume commercially raised meat (that includes chicken, fish, lamb, pork, beef...) and processed meat products.
Picture this: you are standing at the shelf of your local supermarket looking at the chickens and thinking “which one shall I buy?”. Does it really make a difference? You could buy two of those normal chickens for the same price as that free range organic one? In the following article I wish to outline some reasons as to why I recommend paying extra for a higher quality and ethical product.
Commercial Meat – a health hazard
Not all meat you buy is the same. Commercial meat production has sadly through greed and corruption turned a healthy product into a health hazard. Not to mention an animal welfare disgrace. This is far from an exaggeration. Commercial animals are kept in confined, cramped pens, given growth hormones to speed their delivery to the abattoir, antibiotics to stop the spread of disease from their conditions, and even fed products like genetically modified soy (mostly grown in Brazil at the expense of the Amazon rainforest) that given to humans in light of current research is very dangerous to health!
Antibiotics everywhere
Each year, in the U.S. alone farmers dump over 9 million pounds of antibiotics into the food and water supply of farm animals. This however is not intended to primarily fight or prevent disease but to fatten up livestock, which is sadly a side effect of the antibiotics (1). Grains (often contaminated with fungus or fungicides) are also used to fatten up livestock at the expense of the traditional and healthy grass feed.
Processed meats and cancer
A recent report from the Journal of the National Cancer Institute on the dangers of eating processed meats (including bacon, sausage, hot dogs, salami, ham, and smoked or cured meat) concluded that by adding 1 ounce of processed meat to your daily diet elevates your stomach cancer risks by as much as 38 %. The review looked at 40 years worth of studies on the relationship between these meats and stomach cancer (cited in www.mercola.com)
What about those dangerous saturated fats you ask?
Here are some “interesting” facts:
- Between 1910 and 1970: animal fat consumption decreased from 83% to 62%
- Butter consumption decreased from 18 pounds to 4 pounds per year
- Margarine, shortening and refined oils consumption increased 400%
- Today, CHD (Coronary Heart Disease) causes at least 40% of all U.S. deaths (2)
- The fatty acids found in arterial clogs are mostly unsaturated (74%) of which 41% are polyunsaturated (3)
Could nature has designed a product like breast milk with so many saturated fats like butyric, caproic, caprylic, capric, lauric, myristic, palmitic and stearic acids? Breast milk is the source of nourishment to ensure the growth, development and survival of children. Do you see the discrepancy in that? Unfortunately all the studies that point to saturated fat as the culprit put deadly man-made trans fatty acids in the mix.
To learn more on the truth of saturated fats and the real killer trans fatty acids I recommend you read my previous article “Fat facts: good guys or bad guys”. (2)
I hope this article has given you a strong enough reason to believe that paying extra as often as possible for a healthy, ethical, free range, hormone free and unprocessed meat product is really worth it.
Finally check out this short cartoon parody based on the Matrix Movies to see the truth behind commercial meat production: www.meatrix.com.
Your 3D Coach
Craig Burton
References
1 Wolcott, W. The metabolic typing diet, 2000, Broadway books.
2 Burton , C., Fat Facts – Good Guys or Bad Guys?, www.3dpts.com
3 Lancet, 1994, 344:1195
About the author
Article by Craig Burton. Craig is a prominent European based holistic health and fitness coach and founder of 3D Personal Training Systems. Craig is a Sports Science graduate with postgraduate accreditations in nutrition, massage, athletic training, and corrective exercise therapy. He is the author of "The 21 Day Roadmap to Health" available at http://www.21dayroadmap.com. Receive your FREE 3d pts tools including the 7 Part Series: Success Strategies for transforming the body, mind and spirit, our FREE monthly Peak Performance Newsletter and our FREE questionnaire to find out more about your current health status at http://www.3dpts.com.
Bananas, arguably the most distinctive of all fruit because instead of coming from a tree like other fruits, it comes from large plants that are of relation to the orchid and lily family.
Bananas are a perfect part of anyone's diet, since to maintain a healthy lifestyle, one should meet one's daily requirement of five fruits and vegetables. It's no wonder bananas are one of the most popular fruits in all of America. They provide a source of energy and they are available year round. Similar to other fruits and vegetables, bananas do not contain any sodium, fat, or cholesterol. With bananas being a part of a healthy balanced diet, one may reduce the risk of certain types of cancer as well as heart disease.
Bananas are also a good source of potassium, magnesium, vitamin C, fiber and are rich in vitamin B6. Vitamin B6 is important because a lack of it can cause insomnia, weakness and irritability. Potassium is important for helping muscles flex and bend properly during active work and it also reduces the chance of cramping up. Potassium may also help in reducing the chance of high blood pressure and stroke. It regulates blood pressure. An average-sized banana obtains about 400 mg of potassium and contains 110 calories with 4 grams of fiber. On top of being easy to digest, they also contain many carbohydrates, one of our main sources of energy.
Even those who get sugar cravings can be satisfied with a banana as its great taste can be a substitute for unhealthy sweets such as candy bars and gum. The banana even provides it's own wrapper with its peel, just like any other kind of tasty sweet. However, the difference is that it is healthy.
Bananas may also naturally help people overcome depression, as research shows that serotonin and norephinephrine exist in bananas.
Bananas also are great for babies. There's a reason why bananas are often the first food that's solid given to babies. They are easy to digest because they don't have fat and not many babies are allergic to them. The taste is also great and the amount of energy provided is great for kids that are growing up.
Yellow bananas are selected for eating and green ones should be used for ripening or cooking. Ones with brown specks should be used for baking cookies, bread and muffins. As they ripen, the starch in bananas turns into sugar, which makes them taste sweeter and sweeter. They're also great as a side dish for foods like cereal, salads, smoothies, shakes and yogurt.
Bananas should be stored at room temperature until they reach the ripeness that you prefer. Once that happens, you can put them in your fridge for storage. The banana peel will get darker in the fridge but the banana itself will still stay perfectly fine and tasty. One way to ripen bananas faster is to put them in a brown paper bag overnight. It works well with other kinds of fruit too.
http://bananas-guide.com/
Labels: Food
It is easy to make impressive and delicious homemade chocolates for family and friends at Easter or anytime. You can purchase Easter chocolate molds at most specialty or discount stores and a wide variety of chocolate at your local supermarket. With a bit of time and patience you will soon be turning out gorgeous homemade chocolates.
Types of Chocolate
Dark chocolate contains cocoa liquor, cocoa butter, sugar and vanilla. It is stronger and richer than milk or white chocolate and is usually the preferred choice for cooking.
Milk chocolate contains the same ingredients as dark chocolate but has added milk solids. It is sweeter, creamier, softer in texture and less intense than dark chocolate.
White chocolate doesn't contain cocoa solids, only cocoa butter blended with sugar, milk solids and flavorings, such as vanilla. It is rich, creamy and sweeter than milk chocolate.
Eating chocolate - dark, milk and white - can be used for cooking. Dark varieties include bitter, semi-sweet and sweet. Bitter chocolate has up to 80% cocoa liquor and butter with a minimal amount of sugar. Sweet chocolate has a higher proportion of sugar and vanilla to cocoa butter.
Good-quality cooking chocolate can be found in the baking aisle of supermarkets. It is similar in taste to eating chocolate, but a small amount of cocoa butter has been replaced with vegetable fat to make it easier to melt, able to set without tempering. Cheaper than normal eating chocolate.
Compound chocolate is sold in blocks or buttons and can be found in the baking aisle of supermarkets. The cocoa butter has been replaced with vegetable fat or oil, making it easier to melt and to set at room temperature without tempering. It lacks the flavour and texture of other chocolates, but is perfect for kids' cooking.
Melting Chocolate
Chocolate can be melted in several different ways including on the stove, in the microwave or in the oven.
Stove Top – put chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Make sure no water or steam enters the bowl of chocolate, or it the chocolate could seize. Stir constantly over medium to low heat until the chocolate has melted.
Microwave – put chocolate in a clean, dry, microwave-safe bowl. Cook for 1 minute on medium/high then stir. Cook for another 30 seconds then stir again, continue until chocolate has all melted.
Stove – preheat oven to 160 C. Put chocolate in a clean, dry, heatproof bowl. Turn oven off then place the bowl in the oven for 10 minutes minutes. Remove and stir, then place back in oven if required for several minutes, remove and stir again.
Tips for Melting Chocolate
* Break chocolate into even sizes pieces before melting.
* Use a metal spoon to stir chocolate; wooden and plastic spoons retain moisture that can cause the chocolate to seize.
* Always use a metal, glass or ceramic bowl to melt chocolate.
Making Homemade Chocolates
1. Melt your chocolate, (see above), then stir thoroughly to remove all lumps.
2. Pour melted chocolate into the moulds until they are filled to the top.
3. Tap the moulds with your fingertips to remove air bubbles from chocolate.
4. Let chocolates set, until hard.
5. After your chocolates have completely set and hardened, carefully pop them out of the mold.
6. Use a butter knife to trim off any excess chocolate around the edges.
Tips for using Chocolate Moulds
* Never wash your chocolate molds with soapy water. The soapy water will remove the shine of the mold, making it difficult to get the chocolate off. Just wash in hot water.
* Always dry your molds carefully after washing. Water spots can also cause spots where the chocolate won't release easily from the mould.
* If your molds are sticking, very lightly coat them with a thin layer of vegetable oil.
* If you make a mistake, or if extra chocolate dribbles in the wrong places - don't touch it while it's still wet. Place the chocolates in the fridge or freezer to harden, then you can easily just pick off the parts you don't want there.
How to Store Chocolate
Chocolate should be wrapped in alfoil and placed in an airtight container. Store in a cool dry place away from direct sunlight. Do not store in the refrigerator.
Unopened chocolate has a shelf life of 12 months and opened chocolate, properly wrapped and stored has a shelf life of 3 months. (However it would never last this long at my house!)
Chocolate Terms
Seize – Chocolate will seize up when small amounts of liquid mix with it, it becomes a thick grainy mass that cannot be remelted or used.
Chocolate Bloom – White spots that appear on chocolate, caused by the chocolate being heated and cooled too quickly. This can also occur when chocolate is refrigerated, it does not affect the quality and can still be eaten.
Tempering - A technique used to stabilize chocolate with a high cocoa butter content through a melting and cooling process so the chocolate will set firm and shiny at room temperature.
Labels: Food
Here are 3 great vegetarian soup recipes for you to make and try.
ARTICHOKE SOUP.
1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste.
Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.
CARROT SOUP.
4 good-sized carrots, 1 head of celery, 1 onion, 3 oz. of Allinson wholemeal bread without crust, 1 oz. of butter, pepper and salt, and 1 blade of mace.
Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning. Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking. When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with snippets of toast.
LEEK SOUP.
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of a lemon.
Cut off the coarse part of the green ends of the leeks, and cut the leeks length ways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with snippets of toast.
Labels: Food
