Toothpaste that contains the naturally-occurring cacao extract theobromine was more effective at repairing and re-mineralizing exposed dentin (the tissue that makes up the bulk of your teeth below the enamel) than fluoride toothpaste.
Business Insider Mexico Approves Junk Food Tax Business Insider Mexico's lower house of Congress is following in the steps of New York Mayor Bloomberg by recently approving new taxes on junk food in an effort to reduce their consumption.
Steve Kingsley's insight:
Who decides what food is designated junk and what isn't?
Unfortunately, producing meals which are edible requires certain skills. It is nice to know how to cook, no matter what the reasons. This article contains some creative tips that will help you as you embark on your culinary venture.
Cool, dark and dry places are ideal for keeping herbs and spices. Heat, humidity, and lightweight will all weaken your spices' flavor. When stored correctly, your spices can stay spicy for up to a year. Whole spices can keep their flavor for up to five years. If you store them properly, they will stay fresh for a longer period of time.
Adding cauliflower to your mashed potatoes is a great way to reduce the amount of fat and calories they contain. You should use equal servings of potatoes and cauliflower when making this delicious side. The bland cauliflower taste will make it so that you do not notice much difference in the taste, while accentuating the taste of some of the other ingredients. You'll still be able to enjoy mashed potatoes, but with less fat and calories!
Dried and frozen ingredients should not be used over fresh ingredients if you want to get the most from your cooking. Use fresh ingredients as much as you can, because they add better flavor to your dish and tend to be a lot cheaper.
You can always save the sauce that you put so much effort into. Combine two tablespoons filled with water and one tablespoon filled with cornstarch in a small dish. Take this mixture and slowly stir it into the thin sauce, and this will make it thicker. Adding the cornstarch mixture slowly and continuing to stir helps you judge the proper thickness of your sauce.
Do you love to cook with fresh basil? Store the basil within a glass. Make sure the stems are saturated with water. Store it on the counter of your kitchen it will stay fresh for weeks. The basil will grow roots if you occasionally change the water. If you keep the basil trimmed regularly, this will promote growth and allow a decent supply of basil on an ongoing basis.
Only cook with wine that you would actually drink. Using a type of wine you find unpalatable will negatively impact the flavor of your food. When in doubt, use a wine designed for cooking.
So, are you going to put that apron on and get into the kitchen to put these tips into practice? You can use these helpful strategies to start preparing wonderful meals for you, your family and others. Whatever the reason you decide to learn to cook, you are sure to enjoy creating a meal yourself. It will take practice and determination to improve your cooking. The great dishes and the compliments you'll receive will be worth the hard work. www.aoseafood.co.uk/buy-fresh-fish.html
Is sugar toxic? New Zealand Herald The mainstream health message is that if you reduce your calorie intake and up your exercise - if you burn more calories than you eat - you can avoid weight-gain, obesity and the metabolic diseases that travel...
The Guardian Why the weight is so hard to shift: guidelines have been wrong all along The Guardian National guidelines that advise people how to lose weight are seriously flawed and grossly overstate how quickly they will reach their targets,...
This story is about a 74 year old man with stomach cancer, and how he ignored toxic chemotherapy only to overcome his disease with wheatgrass.
Danny refused the chemotherapy, even if it made the doctors furious. Instead, he decided to go with a natural, nutritional approach. He remembered hearing about the healing properties of wheatgrass from a friend years earlier, and the more he thought about it and researched it, the more convinced he became that this could be a solution. Using decades of acquired skill in farming and tending to land, Danny went back to his farm to grow tons of wheatgrass.
“I didn’t know what to expect, but I was determined to give it a go,” recalls Danny. “Within seven days the burning sensation I had in my side was gone and I was beginning to feel a lot better. I stopped taking the tablets which had been prescribed and I haven’t taken one since. A month later the pain had completely disappeared and I knew I was on the mend. The wheatgrass was working. I had made the right decision to reject the advice of the doctors.”
Four years later, Danny is alive, healthy, and cancer-free. More than 2,600 people have beaten a path to Danny McDonald’s farmhouse to discover how he utilized something as simple as wheatgrass to beat cancer.
There could be hope for diabetics who are tired of giving themselves insulin injections on a daily basis. Researchers at North Carolina State University and the University of North Carolina at Chapel Hill are developing a system in which a single injection of nanoparticles could deliver insulin internally for days at a time – with a little help from pulses of ultrasound.
The biocompatible and biodegradable nanoparticles are made of poly(lactic-co-glycolic acid), and contain a payload of insulin. Each particle has either a positively-charged chitosan coating, or a negatively-charged alginate coating. When the two types of particles are mixed together, these oppositely-charged coatings cause them to be drawn to each other by electrostatic force.
There are many popular home remedies on the market today, from Vitamin D for depression in the wintertime to Vitamin C for the common cold. Many of these natural cures work very well, and deserve their place in many medicine cabinets.
Do you want to lose weight? Is the thought of weight loss scary and distressing? In the past, have you attempted to shed those pounds, but gave up? These tips may assist you to lose weight. Keep reading for some tips to start losing weight and stay healthy. A great way to lose some pounds is to only wear tight fitting clothing. Heavy individuals often wear shapeless clothing to disguise their figures and feel more at ease. By avoiding loose-fitting clothes, you'll stay aware of how much you weigh. When your primary exercise goal is losing weight, you should consider cardiovascular exercise more important than weight training. Cardio training is important for burning fat and losing weight, whereas weight training helps to tone and maintain muscle mass. To lose weight, elevating your heart rate and respiration are more helpful than building muscle mass. Beginning a cardiovascular regimen is helpful for weight loss. Called "cardio", cardiovascular exercise includes running, speed walking, biking and a lot of other activities that increase your heart rate. You will burn the most fat when you elevate your heart rate and keep it elevated for at least 15 minutes. Aim for at least half an hour of cardio exercise most days of the week. Try to get rid of one pound every seven days. Losing more than one pound per week sounds nice, but it isn't ideal. Losing weight quickly can harm your healthy and usually results in gaining it back just as fast. Even while you are dieting, you end up treating yourself to a restaurant meal. Many restaurants serve twice as much food as necessary. Ask the server to bring a to-go box along with your food, and immediately divide your meal into two parts -- half for now, half for another meal. Not only will you limit your calories, but you will have a great lunch the next day. Now that you've come to the end of this article, you know what must be done to lose weight. Use what you learned here to lose weight and keep it off.
According to a 2011 study published in The Archives of Internal Medicine, moderate drinkers tend to be thinner than teetotalers. Why? Ethanol—whether it's in wine, on the rocks, or in a pilsner glass—improves your body's response to the hormone insulin, which regulates blood sugar. Keep your blood sugar in check and you can prevent your body from shuttling glucose straight into your fat cells. One Harvard School of Public Health study even found that having one to two alcoholic drinks a day can reduce your risk of diabetes by 36 percent. Plus, by increasing your heart rate, alcohol actually fires up your fat burners for about an hour after you take your last sip, according to Eric Rimm, an associate professor of epidemiology and nutrition at Harvard Medical School and chairman of the 2010 review of alcohol in the federal dietary guidelines. One recent study from Japan even suggests that if you're a microbrew man, your post-drink metabolic boost might last a little longer. Why? The naturally occurring flavonoids in beer's hops can increase muscle mass. And as you know, more muscles equal a faster metabolism—not to mention a chiseled bod. Read more: http://bit.ly/19ZM0xx
Via Carlos Newsome
Broccoli Compound DIM Could Protect Healthy Tissues During Radiation ... Huffington Post A compound that comes from broccoli and cabbage could help protect healthy tissue from radiation during cancer treatment, a new study in animals suggests.
Do you have issues with cravings? Or do you often find yourself eating more than you want to? Be honest… If so, you are not alone. Overeating is one of the biggest reasons why people fail to lose weight.
Steve Kingsley's insight:
Getting used to eating healthy meals fro breakfast, lunch, and dinner is the best "mind trick" I've found. It works!
Would you eat caviar and white chocolate in the same mouthful? The answer might depend on where in the world you live.
In North American and Western European cuisines, chefs tend to combine foods that share flavour compounds, so the more adventurous would serve up caviar and white chocolate, because they share trimethylamine, among other compounds. But Asian chefs work differently, according to work published today in Scientific Reports1 by theoretical physicist Sebastian Ahnert from the University of Cambridge, UK, and his colleagues.
20 some years ago practitioners of the art were called food scientists and made a decent living; today they are called "molecular gastronomists" doing the same thing and making a very good living. It's called "title inflation." As a serial food inventor I'm not jelaous, just sick and tired of the aggrandisement and cheapening of values and language.