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Great Khao Soi recipe - Chiang Mai curried noodles

Great Khao Soi recipe - Chiang Mai curried noodles | food and beverages | Scoop.it

Khao Soi is a curry noodle dish from the northern part of Thailand


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Caffeine: The New Treatment For Parkinson's?

Caffeine: The New Treatment For Parkinson's? | food and beverages | Scoop.it
A new study suggests that caffeine can help control the tremors, movement difficulties, and motor dysfunctions that are typical of Parkinson's sufferers.

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We already know that drinking coffee and other caffeinated beverages can lessen a person’s overall risk for getting Parkinson’s disease, but what if a person already suffers from it?


A new study from the Research Institute of the McGill University Health Centre in Canada, published in Neurology, suggests that caffeine can help control the tremors, movement difficulties, and motor dysfunctions that are typical of Parkinson’s sufferers. Medical News Today reports:


“This is one of the first studies to show the benefits of caffeine on motor impairment in people who have Parkinson’s disease,” stated Dr. Ronald Postuma, lead author of the study, a researcher in neurosciences at the RI MUHC, and Professor of Medicine in the Department of Neurology and Neurosurgery at McGill University. “Research has already shown that people who drink coffee have a lower risk of developing Parkinson’s disease, but until now no study had looked at the immediate clinical implications of this finding.”


The study involved 61 people with Parkinson’s disease. The experimental group received a 100 mg dose of caffeine two times a day for the first three weeks, and then had their dosage upped to two 200 mg pills a day for another three weeks. The control group followed the same dosage schedule, but with placebo pills.

Dr. Postuma’s results showed that “the people who received caffeine supplements experienced an improvement in their motor symptoms (a five-point improvement on the Unified Parkinson’s Disease Rating Scale, a rating scale used to measure the severity of the disease) over those who received the placebo.”


While a larger-scale study is needed, this new data could indicate a new, semi-natural treatment option for the debilitating symptoms of Parkinson’s disease, offering relief to millions of people around the world.

 

By Care2Healthy. http://bit.ly/PdKbSO
Source. http://bit.ly/TwWIA8


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maxOz's comment, August 13, 2012 7:14 AM
Malek Thank You Have A Good Week x
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Salade Niçoise With Yogurt Vinaigrette

Salade Niçoise With Yogurt Vinaigrette | food and beverages | Scoop.it
You don’t have to be in Provence to enjoy this salad, hearty with tuna, potatoes, tomatoes and plenty of other seasonal vegetables.

I would be happy to dine on this iconic Provençal salad every day [my favorite].

Even though the anchovies are optional in this recipe, they are always included in authentic salade niçoise.

 

For the Vinaigrette:

2 tablespoons good-quality red or white wine vinegar or sherry vinegar

1 tablespoon fresh lemon juice

1 garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle

Salt and freshly ground pepper to taste

1 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

5 tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)

 

For the Salad:

3/4 pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice

1 5 1/2-ounce can light (not albacore) tuna packed in water, drained

6 ounces green beans, trimmed, and cut in half if long

1 small red or green pepper, thinly sliced or diced

1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons

2 hard-cooked eggs, preferably free range, peeled and cut in wedges

1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried

2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram

3 or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half

Optional:

6 to 12 anchovy fillets, rinsed and drained on paper towels

12 imported black olives

 

1. Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.

2. Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.

3. Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.

Yield: 

6 servings

Advance preparation: 

The dressing and all of the vegetables can be prepared several hours before the salad is assembled. The potatoes can be cooked and tossed with the dressing and tuna several hours ahead as well.

Nutritional information per serving (6 servings): 

219 calories; 11 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 77 milligrams cholesterol; 18 grams carbohydrates; 4 grams dietary fiber; 177 milligrams sodium (does not include salt to taste); 12 grams protein

 

By Martha Rose Shulman. http://bit.ly/NVzQrS

Source. http://nyti.ms/P6CIBB


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maxOz's comment, August 11, 2012 7:59 AM
Steven you're welcome! Hope you are well x Michele
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Spicy Tofu Marinade

Spicy Tofu Marinade | food and beverages | Scoop.it

This mixture works as a marinade or dipping sauce for pan-seared, grilled or plain cold tofu.

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Ingredients

1/4 cup soy sauce

1 tablespoon rice vinegar

1 teaspoon brown sugar

2 tablespoons mirin (sweet Japanese rice wine)

1 to 2 garlic cloves, to taste, minced or puréed

1 tablespoons minced or grated fresh ginger

1 teaspoon Asian chili paste or cayenne to taste

2 tablespoons dark sesame oil

 

Method

Whisk together all of the ingredients in a bowl. Use as a marinade and/or dipping sauce for pan-seared, grilled or plain tofu

 

Yield: 

1/2 cup

Advance preparation: 

This will keep for 3 or 4 days in the refrigerator.

Nutritional information per tablespoon of sauce:

 47 calories; 3 grams fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 3 grams carbohydrates; 0 grams dietary fiber; 230 milligrams sodium; 1 gram protein

Nutritional information per serving of 3 to 4 ounces tofu with 1 tablespoon sauce: 

131/158 calories; 8/9 grams fat; 1/1 gram saturated fat; 4/5 grams polyunsaturated fat; 3/3 grams monounsaturated fat; 0/0 milligrams cholesterol; 5/6 grams carbohydrates; 1/1 grams dietary fiber; 234/235 milligrams sodium; 9/12 grams protein

 

By Martha Rose Shulman  http://bit.ly/NVzQrS

Source  http://nyti.ms/T4oZ0K


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