Food

Ten of the most nutritious food inspiration

2009-11-01T08:09:00.000-08:00

Entering the 21st century, the human life span is rising, in addition to advancements in medical science depends on progress, but also because people attach importance to health. "Eat well, Zhu Dehao, cheerful state of mind", will naturally help physically and mentally comfortable, long life. Therefore, we demand for food has gone beyond its purely to satisfy physiological needs, but also pay attention to nutrition. Today, the topic of course, to say the most nutritious food.
Food: Ten of the most nutritious food inspiration

In 2002 the U.S. "Time magazine" the best album introduced the Ten nutritious foods, namely, tomato, spinach, hard shell nuts, broccoli, oats, salmon, garlic, blue strawberry, green tea and red wine (in alphabetical order ).
Food: Ten of the most nutritious food inspiration

The World Health Organization released a survey last year that the Japanese are the most longevity in Asia group. This distinction, of course, thanks to the Japanese advocating low-fat diet, eat salmon and drink green tea habit. Salmon fat is Omega 3 fatty acids, is a useful category. The polyphenols in green tea is a plant-based substances. Equally useful for both the body and help prevent cancer and heart disease. "" Salmon is in fact very Chinese
Food: Ten of the most nutritious food inspiration

Oats are rich in soluble fiber, can effectively lower blood cholesterol, reduce hardening of the arteries opportunities. As for the spinach, broccoli, dark green vegetables are the same, providing folic acid to help red blood cells, normal growth. But also contain anti-oxidants, a protective effect, can reduce the risk of diseases. Tomatoes are also contain carotene (including beta-carotene and lycopene Lycopene), also play a role anti-cancer function and stay healthy.

Food: Ten of the most nutritious food inspiration
Talking about the advantages of hard-shell nuts, of course, is one of the unsaturated fatty acids, such fatty acids and Omega-3 fatty acids similar to help reduce total cholesterol and low-density lipoprotein cholesterol. In addition, drink a small amount of red wine can help reduce the risk of heart disease. Garlic contains a plant chemical substances final propylene sulfide (Allylic Sulfides), go a long way in maintaining good health. "" Alternative eat tomatoes

More than food, with different features, was selected as top ten of the most nutritious food, of course, well deserved. However, the above arguments, the food was able to sum up the four basic principles of health. "" Spinach skin beauty effect

Antioxidant theory, scientists believe the human body there are two great forces of co-operation: one is destructive oxidants from the environment sector, a large number of oxides, can plasma membrane of cells and the cell membrane oxidation damage to the body not only is also the prelude to cause cancer; while the other kind of power is a protective anti-oxidants, play a powerful antioxidant effect on the damage caused by oxygen free radicals to prevent and compensate for, prevent aging and prolong human life. "" Three Benefits of Green Tea

We are familiar with anti-oxidants, including vitamin C, E and the trace element selenium. From food, especially vegetable fruits, vegetables and cereals are rich in antioxidants, contain a wide variety to meet the body's needs.

In addition to the effectiveness of plant-based substances, scientists began to study some years ago called the plant chemical substances (Phytochemicals) elements. These plant-based substances found in natural food which can prevent cancer and heart disease appear. More well-known plant-based substances, including beta-carotene, yellow alkaline SF / flavonoids Su, indole, isoflavone, lycopene, polyphenols, Allicin. Different plants contain different components of plant-based substances in the human body produce different effects. Broccoli contains indole can start enzyme system, help to contain DNA from damage within the cell nucleus, so that tumor cells shrink. As for the garlic, foreign  of Allicin can enhance immunity, so that increased enzyme secretion, thereby cleaning carcinogens.

With regard to the principle of lowering lipids on the human body fat has an important role, they can inhibit certain diseases, such as the prevention and control of coronary heart disease, this effect is mainly through a variety of subtle effects of fat molecules. Familiar is the Omega-3 fatty acids, for people with high blood cholesterol and triglyceride sick, can reduce low-density lipoprotein cholesterol (commonly known as bad cholesterol), reducing coronary heart disease. And the fish fat will also help to improve blood pressure. Another beneficial fats are Omega 6 fatty acids, found in corn oil, soybean oil, sunflower seeds, the bad cholesterol, by increasing the body's activities to receive and effectively to clear the bad cholesterol in the circulatory system. However, studies have pointed out that too much Omega 6 fatty acids, which exceeded 10% of total calories, while at the same time enable high-density lipoprotein cholesterol was decreased.

Dietary fiber, along with the emergence of refined foods, human dietary intake of fiber will be more less. Dietary fiber is divided into soluble and non-soluble nature, the former will help lower blood cholesterol increased, while the latter stimulates the large bowel movement, waste removal.

Thus, nutritious food are available antioxidants, plant-based substances, Omega fatty acids, or fiber advantages. As long as followed in this way, nature can be discovered outside the top ten of the most nutritious food alternative nutritious foods:

1. Red rice Chinese people from generation to generation, to rice-based food. In general, higher nutrition than white rice red rice, because rice shell to retain the fiber.

2. Orange fruits in many categories, so as to bring the acidity of fruit containing more vitamin C, today's nutrition has been unanimously praised for anti-oxidant Vitamin C is one:

a. prevent free radicals damage cells and reduce the aging process; b. to avoid the preservatives sodium nitrate and nitrite into carcinogenic nitrosamines. Much of the protective effect of cancer patients, especially the stomach and esophagus; c. inhibit the oxidation of bad cholesterol and protect the good cholesterol, maintaining healthy blood vessels and heart.

3. Carrot intrinsic hidden wealth of plant-based substances ─ beta-carotene, can clear the free radicals and prevent cell surface oxidation and production of mutation to play anti-cancer effect.

4. Soybean cheap, contains isoflavone and estrogen hormone can produce a similar effect, lower blood cholesterol, protect the heart, prevention of breast cancer, prostate cancer and osteoporosis situation.

5. Fungi is well known that fungi are rich in dietary fiber, and can enhance the color immunity and help fight cancer is recommended food.

Overall, the world of food has as many as 10 million kinds, each offer different nutrients, to meet the different needs, so all have their value of existence. In particular, in medicine, nutrition knowledge and more with each passing day, constantly looking for new areas. Nutritious food is certainly worth recommending, the rest of the essays can be used for choice. Far-sighted, nutritious food is more than just 10 kinds of it?

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Cause food poisoning

2009-10-23T23:32:00.001-07:00

Cause food poisoning

We often hear the occurrence of food poisoning. Even death because of food poisoning are also reported.

Although consciously or not, many colleagues we have food poisoning at least once a year. From January to August this year, thirteen cases of food poisoning involving 801 people, including one death has been reported. Of these, 601 victims consisted of students.

In this case we have a legal Food Law 1983, which seeks to protect society against the dangers in the preparation, sale and consumption of food. But we rarely hear them as suspects.

Usually, food poisoning occur within 48 hours after eating contaminated food. They feel nausea, vomiting, headache-headache and abdominal pain.

Here is food that is often influenced by the bacteria;

-Milk: such as milk or cheese and cream
-Fatty: such as nasi lemak, nasi beriyani, noodles, etc.
-Bread and cake
-Foods such as sea shells
-Meat-beef, chicken, fish
-Food that has been canned dents or bloating in the top or rust.[Photo]Most cases of food poisoning caused by bacteria, micro-organisms, viruses, poisons or toxins and chemicals. Effects dangers of food poisoning caused by loss of water in the body. If the body of water shortage and too serious. There is also a more serious, involving the central nervous system poisoning.

Among the causes of food poisoning is the appearance of bacteria in food, because dirty food preparation, food not cooked properly and the food is affected by environmental temperature 30 degrees Celsius.[Photo]Circumstances around you and be careful handling food is also not encouraging bacteria polluting food. Some examples of conditions that often occur, including;

Fruits and vegetables that are not cleaned correctly
Food wet and boggy in places affected by heat
Frozen food remaining `liquid 'in a hot environment for too long
Meat, fish and birds are not kept in cold
Food contaminated when cooked or packaged
Food in cans at room temperature after opening

Food not stored there will be signs of food poisoning depend on the specific type of bacteria or organismanya such as:
Poisoning by bacterial

Campylobacterosis caused by Campylobacter bacteria in raw chicken type, meat and milk are not Pasteur.

Symptoms begin 2-5 days after eating. Apart from signs of general, patients will experience a fever, and feces contain blood.

Diare experienced by tourists due to the bacteria Escherichia coli or E. coli that can produce toxins. This disease occurs due to the provision of food and water is not clean.

Cereus caused by the bacteria Bacillus cereus.
Signs of public feeling between 1-18 hours after eating. However, this type of poisoning is not more than 24 hours.

Cholera is caused by vibro cholera bacteria in fish, shellfish, snails and shellfish caught in such contaminated water.

Early signs between 1-3 days after eating and can begin with diare light and then death due to loss of water due diare body weight.

Gastroenteritis caused by Yersinia enterocolitica, a bacteria found in meat, water, raw vegetables and milk are not Pasteur.

Signs begin 2-5 days after eating. Apart from the general, fever and fatigue may occur because pilek. If not treated, patients may become worse.

Listeriosis caused by Listeria monocytogenes bacteria. Although rarely cause death. Signs of disease, including cold, blood poisoning and birth month is not enough for pregnant women. In severe cases, the disease can cause brain damage and spinal marrow.

Shigeliosis or bacterial dysentery caused by Shigella sp., Ayat-ayat begin within 1-7 hours after eating. Apart from common signs, blood, pus or mucus in the feces can.

Salmonelosis. Poisoning caused by Salmonella bacteria were found in chickens. Signs of general felt after 24-48 hours.

Staphylococcus aureus bacteria that is difficult even removed at high temperatures. This type of poisoning often occurs. You felt within 1-8 hours after eating, and lasting up to 24-48 hours. Its symbol is very common.

Poisoning due to virus

Hepatitis A is caused by viruses in shellfish and snails trapped in water contaminated by waste water and raw vegetables that are not cleaned properly.
Signs 2-6 weeks after eating and patients will experience fever, weakness, and not berselera Ikterus. For cases of severe liver damage may occur and cause death.

Norwalkvirus caused by Norwalk virus found shellfish and snails caught in areas contaminated with human faeces.
Poisoning caused by eating snails as raw and not cooked properly.

Poisoning caused by the protozoan

Giardiasis is caused by protozoan Giardia lamblia in the digestive tract and human faeces. Waste used as fertilizer in vegetable and food vendors to clean hands is not the cause of poisoning has occurred.

Amebiasis, also known as amebik and dysentery caused by Entamoeba histolytica. Because the poisoning protozoan Giardia lamblia. Symptoms are the body around the liver and large intestine into mild, diare, feel palpitasi, weight loss and weakness.

Other causes of poisoning

Food poisoning can also be caused by poisonous mushrooms or fruits and vegetables contaminated with pesticide concentration on quality.

Aflatoxin poisoning from mushrooms, such as found in the grain also one of the causes of food poisoning.

The best way to avoid poisoning

Type of food which is easily contaminated when stored, prepared, cooked and serve meat, birds and eggs.

Here are some ways the right management and food safety in the kitchen.

Refrigerators must be less than 4 degrees Celsius or 0 degrees Celsius to dinginbeku box. You should be aware that cold temperatures do not kill bacteria, but prevented from breeding. Food should be kept in a closed container or package.

Wash with clean hands before and after handling food to avoid contamination of bacteria salmonella or other organisms.

Equipment such as kitchen cutlery should be washed with hot water before use, especially good pickup.

Alas cutter is the best type arkrilik not easily be washed and left a file that allows the bacteria live.

Sebai better use a separate cloth cutting meat and vegetables.

Never eat food mildew.

Avoid using cracked eggs may contain Salmonella bacteria. However, eggs may contain salmonella also perfect.

Deleted because salmonella easily at high temperatures, cooked perfectly merupakann the best way. Avoid eating raw eggs and half-cooked.

Separating the cooked food with food that is not cooked or raw. This is because food has been cooked more easily than the contaminated food is not cooked.

Choose foods that have been cooked to maintain security. Many foods such as fruits and vegetables in a natural condition that is relatively secure.

Eating cooked food will. When food is cold, bacteria more easily mencemarinya.

Save the food has been cooked with care in certain circumstances. Save on heating or cold.

Heat food carefully.

This is the best way to avoid germs that may appear during storage. Thank you and be careful.

Freezing Foods

2009-09-11T09:20:00.000-07:00

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Basic Steps for Freezing Foods

Date: May 1989 (Revised April 1995)

Source: NDSU Extension Service Nutrition Specialists

For high quality frozen foods, start with high quality fresh food. Freezing will retain quality, but cannot improve it.

Work under sanitary conditions. Have all necessary equipment and packaging materials ready before you begin to work with the food.

Choose packaging materials that will prevent air contact with the food and moisture loss from it. For semi-fluid foods, use rigid plastic or wide-mouth glass containers you can close tightly. For more solid foods, you can use freezer bags, heat-sealable bags, coated freezer paper or heavy-duty aluminum foil. You can reuse plastic containers originally used for frozen foods if you can clean them thoroughly. Do not reuse paper cartons that originally held milk, cottage cheese or similar products.

Blanch or steam all vegetables and cool them quickly in ice water before freezing. This step inactivates enzymes that will damage flavor, nutrients and texture during freezer storage.

You can freeze fruits with or without sugar. Those you freeze with some sugar however, will have better texture and color. Use an antioxidant like ascorbic acid or citric acid to keep light-colored fruits like apples, peaches, or red cherries from discoloring.

Repackage meats you purchase at the supermarket before freezing them for long-term storage. The wrap used on fresh meats will allow oxygen to contact the surface of the meat. The meat will get freezer burn if you store it in the freezer for more than a few weeks. For short storage, just place the supermarket wrapped meat in a tightly closed plastic bag before freezing.

Freeze foods as quickly as possible. This helps form tiny ice crystals that will not damage the food as much when it is thawed.

Be sure to keep the freezer at 0 degrees F or lower to protect food quality.

Use all products within a reasonable time. Keep an inventory of food in the freezer to help you determine this. As long as food is kept solidly frozen, it will not become unsafe to eat. But it will lose quality during extended storage--nutrients, flavors and appearance will decline.

If you have further questions, contact your county office of the NDSU Extension Service.

Refreezing Food

Date: May 1989 (Revised April 1995)

Source: NDSU Extension Service Nutrition Specialists

Occasionally, frozen foods are partially or completely thawed because of delays in storing food, a power outage, or a change of plans for cooking the food.

The basis for determing safety in refreezing foods is how long and at what temperature they have been held. Look closely at frozen foods you thawed partially or completely to determine whether you should refreeze them.

Refreezing needs to be done quickly. Clean the freezer before refilling. If the freezer has an adjustable temperature control, turn it to the coldest position.

Check each package or container of food. Non-rigid containers can often be checked without opening by squeezing to feel for ice crystals. If they need to be opened, they should be carefully rewrapped.

Certain foods may be safely refrozen if they still contain ice crystals, or if they are still cold--about 35 to 40 F--and if you held them no longer than one or two days at that temperature. Put the relabeled packages in the coldest part of the freezer leaving space for circulation, and use within two or three months as quality is diminished.

Any signs of spoilage, off odors or color in any food indicates the food should be disposed of without tasting.

Meats such as beef, pork, veal, lamb and poultry can be refrozen when they are still firm with ice crystals. Meat still safe to eat can be cooked and refrozen. Discard meats if any signs of spoilage are present.

Fruits usually ferment when they start to spoil which will not make them dangerous to eat but will spoil the flavor. Defrosted fruits that smell and taste good can be refrozen.

Thawed fruits suffer in appearance, flavor and texture from refreezing; if they do, you can make them into jam.

Vegetables should be refrozen only if they contain plenty of ice crystals and still have a firm-to-hard core of ice in the center. Spoiled vegetables can be dangerous.

Shellfish, prepared foods or leftovers should not be refrozen if defrosted. If the condition of the food is poor or even questionable, get rid of it. It may be dangerous.

You can cook and eat thawed food mixtures like casseroles, pot pies, dinners, or pizzas if you are certain they have not reached a temperature above 40 F for more than one to two days. Do not refreeze these foods.

Never refreeze melted ice cream, cream pies, eclairs or similar foods.

Unfrosted cakes, uncooked fruit pies, bread, rolls, and similar bakery rolls can be refrozen. Their quality may suffer, but they will be safe to eat.

The investment in the foods in your freezer may be significant, but so are the benefits of serving safe foods.

If you have further questions, contact your county office of the NDSU Extension Service.

Botanical Extracts

2009-09-05T07:03:00.000-07:00

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Life is Too Short...

In the early 1900's, premature death was due mostly to communicable diseases...
Today death is mostly due to lifestyle related conditions. Bad eating habits, stress and lack of exercise often lead to heart disease, stroke, cancer, and diabetes.
Much of the food we eat is not safe anymore due to the overuse of food chemicals and additives.

Leading causes of premature death in the early 1900's:
Leading causes of premature death today:

• Diphtheria
• Influenza
• Tuberculosis
• Pneumonia
• Heart disease
• Stroke
• Cancer
• Diabetes

In the latest World Health Organization Report we see that of the nearly 56 million people who have died, 16.97 million people, or 33%, have died of cardiovascular diseases.
Over 7 million have died of cancer-related diseases.
3.6 million have died of respiratory diseases, while another 101 million are listed as suffering from them.

And just over 3/4 of a million people have died of diabetes.
This and earlier reports point to the disturbing conclusion that these non-communicable diseases will increase in occurrence.
Think about it, the incidence of cancer has doubled for the people born in the 1940's compared to those born during the years 1888-1897.
Now, 1 in 3 North American women will be diagnosed with cancer during their lifetime.

But WHY is this happening?

Let's look at the air we breathefight body pollution with natural herbal remedy
One billion people, mostly women and children, are regularly exposed to levels of indoor air pollution exceeding World Health Organization guidelines by up to 100 times.

Next time you are dropping your children or grandchildren off at school, see how many kids have inhalers to help them with asthma-related breathing problems. Then think back to when you attended school and the magnitude of the problem will hit you. The level of pollution has overwhelmed children's natural ability to fight back and deactivate the toxic overload.

It is predicted that by the year 2020, 8 million people will die annually from the air pollution we cause .

fight body pollution with lifestyle intraHow about the water we drink?

Millions of people around the world have no choice but to consume water that exceeds the lead contamination level deemed acceptable by the World Health Organization.

Studies show that over 80% of U.S. streams and rivers are contaminated with a broad array of medical drugs, including hormones, antibiotics, antidepressants and heart mediations, as well as chemicals from personal care and household cleaning products.

Now, let's look at the food we eat

We used to say, "An apple a day keeps the doctor away." ... but now, those lovely looking apples we eat are full of pesticides. Even the worms do not want to eat them! Furthermore, most of these apples are grown thousands of miles away, picked while they are still green and exposed to ethylene gas so they can ripen as they are being shipped to their destination in a truck. Not only do these fruits still carry a residue of the chemical but because they are picked early, they may have little or no nutritional value by the time they reach your kitchen table.

Our modern food supply has become a mixture of chemicals and additives with the emphasis on appearance and taste as well as shelf life, rather than on the nutritional value. That's why by middle age many people have as much as 20 pounds of undigested, putrefactive food in their colon. No wonder why colon cancer is the number one cancer in the United States.

From lifestyles

FOOD AND DRINK

2009-09-03T11:22:00.000-07:00

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FOOD AND DRINK

In Egypt, dining out can range from stand-up sandwich bars to luxurious five-course meals. You can find small, inexpensive establishments that serve good Egyptian food for only a few pounds. If you're in a hurry, try the local snack bars. While the cubbyholes off the street (which probably have running water) are generally safe. The larger cities even have Western-style fast-food chains like McDonald's and Kentucky Fried Chicken, but they're relatively expensive. In cities both food and water are safe although the change in your diet may produce short-term gastrointestinal upsets.

EGYPTIAN MEALS

Although Egyptian eating habits may seem erratic, most natives begin the day with a light breakfast of beans (or bean cakes), eggs, and/or pickles, cheeses, and jams. Most families eat their large, starchy lunch around 1400-1700 and follow it with a siesta. They may take a British-style tea at 1700 or 1800 and eat a light supper (often leftovers from lunch) late in the evening. Dinner parties, however, are scheduled late, often no earlier than 2100, with the meal served an hour or two later. In restaurants lunch is normally 1300-1600, dinner 2000-2400.

Restaurants

In Egypt, as in the rest of the world, restaurants are only as good as the cooks they employ, and cooks seem to be continually changing. For current information on the best restaurants, the expatriate community is unbeatable, and the magazine Cairo Today includes monthly tips listing places to try, and publishes an annual dining guide. Most establishments use native ingredients and will offer fruits and vegetables in season. Menus are in both Arabic and English except in Alexandria, where they are in Arabic and French. In large restaurants, the maitre d'hotel will speak English, French, and possible German, Italian, or Greek. These establishments serve a mixture of international cuisine but often include Egyptian or Middle Eastern fare as well. Most hotels also maintain 24-hour coffee shops.

Many of the smaller, Egyptian-style restaurants specialize in basic meat and fava-bean dishes. They are simple and inexpensive. Waiters speak little English, so use your phrase book.

Snack Bars

Throughout Egypt, little stand-up shops dispense the Egyptian version of the fast food. Most of these shops in major cities are clean and offer quick, inexpensive, and nutritious meals. Most shops have helpful staff, but during their busy times you may have to push your way into the pack of Egyptians to get waited on. You can buy roasted chickens that the shop will season for you. You can also get shawirma (Gyros), lamb cooked on a vertical split, available most of the day.

Egyptian Home Cooking

If you're lucky, you may be invited to dine in an Egyptian home. There are no set times for dinner; often hours will depend upon your host's profession. Although invitations may be issued for as late as 0100, generally if no time is set, guests are expected between 2100-2200 hours. If you wish, you may bring flowers, chocolates, or a bottle of wine (if you hosts drink--many Muslims do not). You will be introduced to other guests and perhaps the host's entire family, many of whom will not stay to eat.

Dining customs vary throughout the country, so try to follow examples set by your host and any fellow guests. Depending upon the family's own customs and the size of the party, men and women may split up for cocktails (nonalcoholic drinks in strict Muslim homes) and then rejoin at the dinner table, where seating is usually random. All the food is set in the middle of the table at the beginning of the meal. If no silverware is provided, use your bread as a combination fork and spoon. Guests are not expected to clear their plates, and you'll need to refuse more than once to convince your host that you really can't eat anymore. Complimenting the hostess on her cooking skills as well as (for women) asking her for recipes are in good taste and appreciated. After dinner, guests remove from the dining room to drink mint tea or coffee. Wait at least a half-hour from the end of the meal before you take you leave; compliment the cook again, and extend your thanks (alf shokren).

NATIVE FOODS

Egyptian food reflects the country's melting-pot history; native cooks using local ingredients have modified Greek, Turkish, Lebanese, Palestinian, and Syrian traditions to suit Egyptian budgets, customs, and tastes. The dishes are simple; made with naturally ripened fruits and vegetables and seasoned with fresh spices, they're good and hearty. Food in the south, closely linked to North African cuisine, is more zesty than that found in the north, but neither is especially hot. The best cooking is often found in the smaller towns. Although Egyptian cooking can be bland and oily when poorly done, most of the cuisine is delicious. Enjoy!

Bread

The mainstay of Egyptian diets, aysh (bread) comes in several forms. The most common is a pita type made either with refined white flour called aysh shami, or with coarse, whole wheat, aysh baladi. Stuffed with any of several fillings, it becomes the Egyptian sandwich. Aysh shams is bread made from leavened dough allowed to rise in the sun, while plain aysh comes in long, skinny, French-style loaves. If you find yourself faced with hard, dry aysh, do like the Egyptians: soften it in water, and if you have a fire available, warm it over the open flame.

Beans

Along with aysh, the native bean supplies most of Egypt's people with their daily rations. Ful can be cooked several ways: in ful midamess, the whole beans are boiled, with vegetables if desired, and then mashed with onions, tomatoes, and spices. This mixture is often served with an egg for breakfast, without the egg for other meals . A similar sauce, cooked down into a paste and stuffed into aysh baladi, is the filling for the sandwiches sold on the street. Alternatively, ful beans are soaked, minced, mixed with spices, formed into patties (called ta'miyya in Cairo and falaafil in Alexandria), and deep-fried. These patties, garnished with tomatoes, lettuce, and tihina sauce, are stuffed into aysh and sold on the street.

Molokhiyya

A leafy, green, summer vegetable, molokhiyya is distinctively Egyptian, and locals will proudly serve you their traditional thick soup made from it. The chopped leaves are generally stewed in chicken stock, and served with or without pieces of chicken, rabbit, or lamb. This soup can also be served with crushed bread or over rice. If you're served it straight, it's polite to dunk your aysh.

Mezze

These small dishes of various forms are usually served with drinks. Those resembling dips are made with tihina, an oil paste of sesame seeds. Tihina mixed with oil and seasoned with garlic or chili and lemon can be served alone, but when combined with mashed eggplant and served as a dip or sauce for salads, its called baba-ghanoug. In Alexandria, chickpeas are added to the tihina to make hummus bi tihina. Tihina also forms the base for many general-purpose sauces served with fish and meats and replaces mayonnaise on Egyptian sandwiches. Turshi includes a variety of vegetables soaked in spicy brine--it's always good with beer.

Soups And Salads

In addition to molokhiyya, the Egyptians make a variety of meat (lahhma), vegetable (khudaar), and fish (samak) soups known collectively as shurbah, and all are delicious. Salads (salata) can be made of greens, tomatoes, potatoes, or eggs, as well as with beans and yogurt. Western-type salad bars have come into vogue in larger cities, and here, for a few pounds, you can make a whole meal of the fresh produce. Yogurt (laban zabadi) is fresh and unflavored; you can sweeten if you wish with honey, jams, preserves, or mint. It rests easy on an upset stomach.

Main Courses

Rice and bread form the bulk of Egyptian main courses, which may be served either as lunch or dinner. For most Egyptians, meat is a luxury used in small amounts, cooked with vegetables, and served with or over rice, but meat dishes comprise most restaurant fare.

Torly, a mixed-vegetable casserole or stew, is usually made with lamb, or occasionally with beef, onions, potatoes, beans, and peas. To make Egyptian-style kebab, cooks season chunks of lamb in onion, marjoram, and lemon juice and then roast them on a spit over an open fire. Kufta is ground lamb flavored with spices and onions which is rolled into long narrow "meatballs" and roasted like kebab, with which it's often served. Pork is considered unclean by Muslims, but is readily available, as is beef.

Although native chickens (firaakh) are often scrawny and tough, imported fowl are plump, tender, and tasty. You can order grilled chicken (firaakh mashwi) in a restaurant or buy one already cooked at the street-side rotisseries and fix your own meal. Hamaam (pigeons) are raised throughout Egypt, and when stuffed with seasoned rice and grilled, constitute a national delicacy. They are small, so you will need to order several; the best are usually served in small, local restaurants where you may even have to give the cook a day's notice (a good sign), but beware--hamaam are occasionally served with their heads buried in the stuffing.

Egyptians serve both freshwater and seagoing fish under the general term of samak. The best fish seem to be near the coasts (ocean variety) or in Aswan, where they are caught from Lake Nasser. As well as the common bass and sole, try gambari (shrimp), calamari (squid), gandofli (scallops), and ti'baan (eel). The latter, a white meat with a delicate salmon flavoring, can be bought on the street already deep-fried.

Vegetables

Ruzz (rice) is often varied by cooking it with nuts, onions, vegetables, or small amounts of meat. Bataatis (potatoes) are usually fried but can also be boiled or stuffed. Egyptians stuff green vegetables with mixtures of rice; wara' enab, for example, is made form boiled grape leaves filled with small amounts of spiced rice with or without ground meat. Westerners often know them by the Greek name of dolmadas or dolmas, but beware ordering them by that name; in Egypt, doma refers to a mixture of stuffed vegetables.

Cheese

Native cheese (gibna) comes in two varieties: gibna beida, similar to feta, and gibna rumy, a sharp, hard, pale yellow cheese. These are the ones normally used in salads and sandwiches, but gouda, cheddar, bleu, and other Western types are becoming available. Mish is a spiced, dry cheese made into a paste and served as an hors d'oeuvre.

Fruit

In Egypt a multitude of fresh fruits are available year-round, but since all are tree- or vine-ripened, only those in season appear in suqs (markets) or on vendors' stands. In the winter, mohz (bananas), balah (dates), and burtu'aan (any of several varieties of oranges) appear. Special treats are burtu'aan bedammoh (pink oranges), whose skin looks like most oranges, but their pulp is red and sweet. The Egyptian summer is blessed with battiikh (melon), khukh (peach), berkuk (plum), and 'anub (grapes). Tin shawki is a cactus fruit that appears in August or September.

Nuts

Goz (nuts) and mohamas (dried seeds) are popular snack foods in Egypt, and vendors can be found selling them nearly anywhere. All are tasty; try bundok (hazelnuts), loz (almonds), or fuzdo (pistachios). If you like peanuts, the ful sudani are especially tasty in Aswan.

Desserts

Egyptian desserts of pastry or puddings are usually drenched in honey syrup. Baklava (filo dough, honey, and nuts) is one of the less sweet; fatir are pancakes stuffed with everything from eggs to apricots; and basbousa, quite sweet, is made of semolina pastry soaked in honey and topped with hazelnuts. Umm ali, a delight named for Mamluk queen, is raisin cake soaked in milk and served hot. Kanafa is a dish of batter "strings" fried on a hot grill and stuffed with nuts, meats, or sweets. Egyptian rice pudding is called mahallabiyya and is served topped with pistachios. French-style pastries are called gatoux. Good chocolate candies are likewise difficult to find, though Western-style candy bars are beginning to make their appearance. The Egyptian ice cream runs closer to ice milk or sherbet than cream. Most restaurants and many homes serve fresh fruits for desserts, and it makes a perfect, light conclusion to most meals.

Shopping For Food

The easiest way to stretch your food budget is to patronize the local stands and suqs, buying fresh fruit and vegetables you can eat raw. The prices are normally posted in Arabic and are fixed. Since there is no bargaining involved, you can just point to what you want, indicate how many or how much, and hold out your money; most vendors and small storekeepers are scrupulously honest. Small, local grocery stores occupy nearly every street corner and sell canned goods, preserves, bread, cheese, and soda pop as well as staples at government fixed prices. If the local grocery doesn't stock beer, there is probably a store nearby that does; ask. Here or at the brewery you can buy Stella by the case. Bakeries supply various types of bread and pastries at fixed prices.

DRINKS

Coffee

Developed and popularized in the Middle East, the drinking of ahwa (coffee) remains a national tradition, and local coffeehouses still cater to men who come to drink coffee, discuss politics, play tawla (backgammon), listen to "Oriental" (Egyptian) music, and smoke the shiisha (water pipe). Although the traditional poetry and high-powered politics have migrated to fancy homes and offices, the coffee remains. You will also be offered the thick, strong, but tasty brew in homes, offices, and bazaar shops. Turkish coffee is made from finely powdered beans brewed in a small pot. As the water just begins to boil, the grounds float to the surface in a dark foam; the ahwa is brought to you still in the pot and poured into a demitasse. The heavier grounds sink to the bottom of the cup and the lighter ones form a foam on the top, the mark of a perfectly brewed cup. Sip carefully to avoid the grounds in the bottom of the cup. (If you don't like the foam, you can blow it aside under the guise of cooling your drink.)

Although Turkish coffee has a reputation for being tart, its actual flavor depends on the mix of beans used in the grind; the larger the percentage of Arabica, the sweeter and more chocolate flavor. Ahwa comes in several versions: ahwa sada is black, ahwa ariha is lightly sweetened with sugar, ahwa mazboot is moderately sweetened, and ahwaziyada is very sweet. You must specify the amount of sugar at the time you order, for it's sweetened in the pot. Most people order mazboot, which cuts the tartness; ahwa is never served with cream. Most hotel and restaurant breakfasts include strong French coffee usually called Nescafe; you may have to specially order it with sugar (bil sukkar) or milk (bil laban).

Tea And Other Hot Drinks

Egyptians adopted the custom of formal afternoon tea from the native Arabians, and it's served with milk, lemon, and sugar on the side. The domestic or Bedouin version of shay is boiled rather than steeped and is often saturated with sugar; this strong tea is served in glasses. A refreshing change from after-dinner coffee is shay bil na'na' or mint tea.; dried mint is mixed with tea leaves and the mixture is brewed like regular tea . Kakoow bil laban (hot chocolate) is available during the winter, as is Sahlab, a thick liquid that tastes like a cross between Ovaltine and oatmeal. Karkaday, a clear, bright red, native drink especially popular in the south, is made by steeping dried hibiscus flowers, sweetened to taste, and served either hot or cold; the locals claim this delicious drink calms the nerves.

Cold Drinks

Bottled water (mayya ma'daniyya) is available in all areas frequented by tourists; both large and small bottles are sold on the street and from ice buckets at most of the antiquities sites. Be sure the cap is sealed. Mayya shurb or mayya ahday (drinking water) is safe in most metropolitan areas.

A delectable treat in Egypt are the fresh fruit juices (asiir) available at small stalls throughout Egypt. The shopkeepers blend the whole fruit and small amounts of ice and sugar water and then strain this mash into your glass--the resulting drinks have been described as ambrosia. Juices, which are made from fruits in season, include farawla (strawberry), manga (mango), mohz (banana),and burtu'aan (orange) and are especially welcome in hot weather. In addition to pure fruit juices, you can also get them made of vegetables such as khiyar (cucumber), tamaatim (tomato), and gazar (carrot). For a new experience, experiment with some of their combination drinks: nuss wa nuss (carrot and orange), an unexpectedly delightful concoction, or mohz bi-laban, a blend of bananas and milk; an Egyptian milkshake. Asiir lamoon, common throughout Egypt, is a strong, sweet version of lemonade. In the past few years canned and packaged juices have become common, but their flavor cannot compare with the freshly made varieties.

Western soft drinks are ubiquitous in Egypt, but most are domestically bottled. You can find Schweppes, Fanta, Seven-Up, Coke, and Pepsi; club soda is also available, but Collins mix is nearly nonexistent. If you buy from street-side vendors, you're expected to drink the soda right there and return the bottle; if you want to take a bottle with you, you'll have to pay for it.

Alcoholic Drinks

Although devout Muslims refrain from drinking alcohol, beer, wine, and hard liquor are available in bars, restaurants, and some grocery shops. Imported beer and wine are the most expensive, but the local beer called Stella is a light lager that is quite good, provided it has not sat in the sun too long. It comes in large (about 20 oz.) bottles and runs about LE4-5. Stella Export, available in bars and restaurants, is more expensive (LE4), comes in smaller bottles, and is stronger--closer in alcohol content to most Western beers. Marzen, a dark, bock beer, appears briefly during the spring; Aswanli is the dark beer made in Aswan.

Brandy is drinkable only when diluted, and the local rum is not much better. However, zibib, the Egyptian version of Greek ouzo or Mexican anasato, is good either on the rocks or diluted with water (which turns it milky) as a before-dinner cocktail. Other hard liquors are imported and therefore are limited (the ports at Suez and Alexandria seem to have the widest variety) and expensive. If you drink regularly, plan on stocking up at a duty-free store before you enter Egypt.

The Food Pyramid

2009-08-29T09:43:00.001-07:00

The Food Pyramid was designed to display all of the good foods there are to eat. It tries to change the usual "don’t’s" of eating with some "do’s". Eat plenty of the right foods.

Eat 5 to stay alive

Remember a few important numbers about food choices.

The recommendations of the food pyramid boil down to this for each day

Eat 5 servings of fruits or vegetables
Eat 6 or more servings of grains
Include 2-3 servings of low fat or skim dairy products
Eat no more than 5-7 ounces of meat daily
Use no more than 6-8 teaspoons of spreadable or pour able fat.
Eat fewer sweets, desserts, and drink less alcohol
Eat 25-50 grams of fiber daily (it’s listed on the food label, too)

Some more hints about specific food groups

Also, use the following hints to eat the best diet. Check out some of these

GRAINS

GOOD	OKAY	AVOID
Whole grain breads	Muffins (small & simple)	Frosted cake
Cereals	Cornbread	Cheesecake
English muffins	Cake donuts	Pies
Rice	Animal crackers	Croissants
Pasta		Buttered popcorn
Low-fat crackers (soda, graham, rye, plain)		Big muffins with nuts, etc.
Angel food cake		Chips
Plain popcorn		Egg noodle
Pretzels		High-fat crackers
Vanilla wafers
Fig bars

DAIRY

GOOD	OKAY	AVOID
Skim milk	2% milk	Whole milk
1-2% cottage cheese	Low-fat yogurt Ice cream	Cream
1-2% cheese	Ice milk	Non-dairy coffee creamers
Non-fat yogurt	Part skim cheeses (mozzarella, ricotta)
	Reduced-fat sour cream
	Reduced-fat cream cheese

MEATS

BEST	OKAY	AVOID
Fish	Tuna in oil	"Prime" grades
Poultry without skin	Oysters	Spare ribs
Water-packed tuna	Shrimp	Regular cold cuts
Low fat cold cuts	Lobster	Sausage
"Select" grades	Scallops	Bacon
"Choice" grades	Crab	Fried meats
		Organ meats – liver, kidney, sweetbreads
		Canned meats

FATS

GOOD	OKAY	AVOID
Olive oil	Mayonnaise	Butter
Sesame oil	Creamy salad dressings	Lard
Canola oil		Bacon fat
Safflower oil		Hydrogenated shortening
Sunflower oil		Coconut oil
Corn oil		Palm oil
Peanut oil		Cocoa butter (chocolate)
Salad dressings made with unsaturated fats

Let’s look at meats again

Meats are an excellent food source. Protein is an important part of our diet. But, the fat in meats can really add up. Let’s look at a few examples of how much fat is in a 6 ounce serving.

Meat	Fat grams	Cholesterol, mg
BEEF
Filet, broiled	16	150
Pot Roast, braised	18	180
PORK
Tenderloin, roasted	8	160
Pork chop, broiled	18	160
POULTRY
Chicken breast, meat only	6	140
Chicken breast, meat and skin	14	150
FISH
Cod, baked	2	100
Shrimp, steamed	4	320
Tuna, canned in water	4	60
Halibut, broiled	4	60
Salmon, grilled	14	100

The main types of food poisoning

2009-08-28T07:12:00.000-07:00

Different types of food poisoning

There are several different types of food poisoning in the UK, all with slightly different symptoms - and levels of severity.

Some can start soon after the food involved was eaten. Others take several days to take effect.

While some forms of the illness clear up after a couple of days, others can linger for weeks and be carried in the body for months.

Here is a guide to the five most common types of food poisoning in the UK, where they are most commonly caught and how to spot them from their symptoms.

The main types of food poisoning in Britain

Campylobacter
This is the most common food poisoning bug in Britain and is nicknamed the 'barbecue bug'.

Campylobacter spp. are one of the most common causes of bacterial diarrhoeal disease worldwide with as many as 8 unreported cases for each case reported. This significant zoonotic pathogen is reported to have a low infective dose with high pathogenicity. The most commonly isolated species from clinical infections is Campylobacter jejuni followed by Campylobacter coli.
Poultry and poultry products have long been associated with campylobacter infection, though a variety of food materials and other vectors have been implicated in the transmission [e.g. unpasteurised milk, water].
Evaluation of food samples for the presence of Campylobacter can be challenging. Isolation of the organism from highly-contaminated samples may require different media dependant on the food type and with incubation under microaerobic conditions. They are not the fastest growing organisms - it can take up to a week to obtain a final test result.
Food and feedstuffs methodology for campylobacter is covered by ISO 10272, currently under revision to distinguish techniques for detection and enumeration.

Sources:

Mostly undercooked poultry and burgers and shellfish. Symptoms: Headaches, dizziness and fever followed by severe stomach pains and diarrhoea, which may be bloody. Vomiting is rare. Occasionally pains are so severe that sufferers are misdiagnosed as having appendicitis. How long before symptoms occur?: Anything from one to ten days. The illness can last from a day to more than a week. Full recovery can take several weeks.

Salmonella

We're drastically underestimating the burden on society that food-borne illnesses represent.

DONNA ROSENBAUM
member of the consumer advocate group Safe Tables Our Priority, on the long-term health problems scientists say food poisoning may cause. More than 30 million pounds of ground beef were recalled last year in the U.S.

Sources:

Raw eggs, raw meat and poultry. Symptoms: Fever, vomiting and stomach pains. In severe cases septicaemia or peritonitis - an acute inflammation of the membrane that lines the abdomen. How long before symptoms occur?: Usually between 12 and 48 hours, but up to four days. You could be ill for up to three weeks and carry the bug for another three months.

E-coli

E-coli are good guys!

The first point is that even though the media hyped the discovery, in 2006, of some E-coli (Escherichia coliform bacteria ) in foods the majority of these guys were not at fault. There are always coliform bacteria of various types in foods and on your hands and all over your house and garden and in your body. In general E-coli are beneficial bacteria that reside in the intestines of many animals including humans. Without them our life span might be abbreviated. When the news media suggest that there is an E-coli problem it's like saying there is a Christian or Islamic problem. Most people of all religions are good people but as with all things there are always a few bad apples in the barrel. This is equally true of E-coli. Most E-coli are "good people' but there are a few bad apples in the barrel. Very few. In the intestines E-coli attack and kill dangerous pathogens that could if given their druthers actually terminate us. Without them we would be at high risk. The bad apples are very few, about four out of hundreds that can actually make you sick. Of these only one can give serious health problems. This is what the media should be telling us.

The second point is this. E-coli and coliform bacteria are easily detected. For this reason they are used as an indicator for checking pollution levels in water. The idea is that if coliform bacteria are found in sufficient quantities then the water is polluted. Bullshit! If coliform are found then the water may be polluted.

Sources:

Raw and undercooked meats, unpasteurised milk and dairy products, unpasteurised apple juice and raw vegetables. Symptoms: Diarrhoea, which may be bloody, stomach pains and sometimes vomiting. E coli 0157 produces a powerful poison called verocytotoxin which can cause kidney failure and death. How long before symptoms occur?: Between 12 hours and three days. The length of time the illness lasts depends from person to person, but young children and the elderly are most likely to be badly affected.

Listeria

Spoilage of Fresh Meat in Commercial Showcases

The growth of bacteria contributes to the discoloration of meat and leads to spoilage. Most display case lighting emits radiation which raises meat surface temperatures even in refrigerated display cases, leading to exponential bacterial growth.

Promolux lamps emit lower levels of UV and damaging visible spectrum radiation. Grocery stores that switch to Promolux lamps soon notice that their meat display cases no longer smell unclean, because the lighting does not heat the blood and residue from meat packages to temperatures that encourage bacteria to grow.

Sources:

Cheeses, especially soft ripe cheeses such as Brie and Camembert, poultry, meat, pate and salads. Symptoms:How long before symptoms occur?: From three to 70 days. Duration varies. Range from flu-like symptoms to meningitis and septicaemia. This bug is particularly dangerous for pregnant women as it can cause miscarriage or be passed on to the unborn baby.

Viral food poisoning - (SRVSs)
Sources: Originates in humans, but is spread through uncooked foods or foods handled after cooking. Shellfish - particularly raw oysters, cockles and mussels - are also a common carrier of the virus as they may have been contaminated with human sewage in the sea. Symptoms: Nausea and projectile vomiting, diarrhoea. How long before symptoms occur?: Usually between 12 and 48 hours. Symptoms usually last two days.

So much food, so much waste

2009-08-27T06:23:00.000-07:00

ALONG THE WATCHTOWER
By M. VEERA PANDIYAN

There is no real shortage of food in terms of global production but too much of it goes down the drain due to greed and disregard for others.

AS the month of Ramadan enters its first week, I’m thankful for the number of invitations to attend buka puasa dinners with my Muslim colleagues.

The hosts of many of these breaking-of-fast functions are companies run by non-Muslims, reflecting the real Malaysian sense of sharing that transcends religion and race.

The lavish array of mouth-watering food at Ramadan bazaars and hotel buffet spreads are indeed astounding.

But many Muslims, like my good friend Zulkefli Abdul Talib, feel that such abundance is ironic during the holy month when abating one’s appetite should be the right focus.

Ramadan, after all, is not merely about abstaining from food and drink from sunrise till sunset.

It’s more about limiting indulgences and thinking about the unfortunate people who have to struggle for their daily meals.

As he put it, the sanctity of the month is being clouded by the propensity for ostentation and overspending.

“Even when one goes to the nearby bazaar to buy food to buka puasa, the tendency is to buy a lot more than can be eaten. We usually end up with too much, when what is needed to break fast are dates, a drink, some kuih and a square meal,” he said.

But overeating during Ramadan is not something that is peculiar to Malaysians. The Gulf Times, Qatar’s top English newspaper, said in a recent editorial that the rise of food wastage during a month meant for dietary restraints rather than gluttony is a problem faced by all communities. It said the desire to be one-up over others leads to huge amounts food prepared and eaten in small gatherings.

Against such a scenario, perhaps it is pertinent to take note that there are still Malaysians who are on the verge of starvation, and also to reflect on the shocking number of people who die from hunger elsewhere in the world.

Last week, The Star reported that people in Sarawak’s Kapit Division are facing acute food shortage, an obvious consequence of wanton destruction of forests through logging and creation of new oil palm plantations.

The remote Lusong Laku Penan settlement and surrounding hamlets, which can only be reached via timber tracks after more than 10 hours of driving, face shortages of basic foods and clean drinking water. There are some 3,000 people in the area, with young children being the hardest hit by hunger and malnutrition.

Concerned Malaysians, including those touched by lawyer Haris Ibrahim’s blog posting titled: “How many anak Bangsa Malaysia must die before you are moved?” have donated generously, but much of the stockpiled provisions have yet to be sent through because of logistical problems.

A trip by a 10-wheeler lorry from Bintulu costs RM5,000, a three-tonne lorry RM1,500 while delivery by a 4WD-vehicle can cost up to RM700. Other than the satellite phones in clinics and schools, there are no other means of quick communications.

Besides the Penans and other indigenous groups from Sarawak and Sabah, pockets of poverty are still evident among Malays in the east coast.

But our problems are trifling compared with the appalling global statistics on hunger. The stark fact is that starvation kills one person every three seconds.

Yes, hunger and malnutrition kill between nine million and 10 million people each year, about half of whom are children, while an estimated five billion suffer from protein deficiency and lack of essential vitamins and minerals.

But in terms of food production, there is no tangible shortage in the world.

On the contrary, too much food grown on land created from the destruction of natural eco-systems and a lot of it is being wasted.

Tristam Stuart, a historian and “freegan” (one who subsists largely on food discarded by others), highlights this paradox well in his thought-provoking book Waste: Uncovering the Global Food Scandal.

He says food is treated as a disposable commodity in the developed world, disconnected from the social and environmental impact of its production.

“By buying more food than we are going to eat, the industrialised world devours land and resources that could otherwise be used to feed the world’s poor.

“There are nearly a billion undernourished people in the world — but all of them could be fed with just a fraction of the food which rich countries currently throw away.”

In the United States, about 50% all food is wasted and in the UK, it is a third of it, weighing up to 20 million tonnes. He estimates that the Japanese dispose of food worth about RM357.7bil yearly.

How do we ourselves fare? There are no clear monetary estimates but some 20,000 tonnes of solid waste are currently generated in peninsular Malaysia alone and 45% of this is discarded food.

So, just how much food should be enough for each one of us to prevent others from starving?

Five years ago, when the world’s population was 6.3 billion and global food production was 4.035 billion tonnes of food (cereal, fruit, vegetable, meat and seafood combined) the Food and Agriculture Organisation reckoned that a mere 1.74kg of food per day was all it that was needed for each person to evenly share all food produced in the world.

Food and beneficial to the heart of sport

2009-08-27T04:52:00.000-07:00

Food and beneficial to the heart of sport

Many people believe that the disease osteoporosis women's disease, and also a lot of errors by doctors. In fact, bone fragility disease is more common among women than men, affecting women at a certain age.

Hollywood life: prevention and treatment

Training and diet is the ideal companion in the context of efforts to improve health and prevent disease. What is good for the heart, blood circulation, metabolism and brain, which is also good for your bones. Training increase bone mineral density bone Bibtaiha to degradation and ruin his, which is part of the restructuring of bone. As a result, there are more calcium in the bones, will improve resilience.

Training more effective when done in the young adult and then through all of life, but there is never a word too late to start practice. For example, if we continue to play sports can reduce the risk of broken pelvis bones by 30 percent, especially men aged between 60 and 80 years or less. Training can offset bone loss associated with weight loss. This is why you want to lose weight you must reduce calorie intake and exercise.

Like many members of the body, bones can increase with increased usage, but in the event of stress, they become stronger with increasing calcium in it. This is the reason why people who have severe osteoporosis risk is lower, compared with the other. This is one of rare Obesity .

And because stress leads to bone strength, sports using load, and Sports training is the best way to fight osteoporosis. Walking, jogging, gymnastics and is a good example. Training with the burden to the body, in particular, from the arm or body, the parts that do not practice much during active in sports such as walking or climb stairs. You should always practice, but light enough sport to conduct its mission.

In general, those involved in training for 30 minutes a day to protect their hearts, will reap many benefits from their bones as well. They will build stronger muscles, work to maintain balance and prevent falls that cause accidents that brittle fracture.

Training the best way to build bone calcium consumption when appropriate. Calcium and thorny issue for men. If we exclude any, factors other foods can help maintain bone strength. Experience has shown that people who eat fish, fruits, and vegetables protected against osteoporosis. This is good news, especially because all these foods also protect the heart. Also, you can benefit from heart and skeleton by reducing intake of animal protein, especially red meat.

Important reminder that affect bone strength is smoking, alcohol can also increase the risk of osteoporosis. Smoking disrupts the bones, such as endangering one of the limbs, especially the youth who become smokers are exposed by two to three times more for spine problems compared with non-smokers. Alcohol also increases the risk of osteoporosis.

Calcium and Vitamin

Calcium and vitamin D are signs that the most important for bone health. But our modern knowledge has shown in the case of a more appropriate management Allataien osteoporosis by taking traditional food.

A large study has been conducted on calcium and vitamin D.
Intake of supplements daily dose:
- 1000 mg calcium
- 400 IU vitamin D

Provides a slight increase in bone mineral density in pelvis bones , without reducing the risk of broken bones.

Organized 1200 mg calcium and 800 IU of vitamin D to prevent osteoporosis in men and women.

However better to receive advice from the doctor to determine the diet and taking calcium and vitamin D is correct.

Food

Ten of the most nutritious food inspiration

Cause food poisoning

Freezing Foods

Refreezing Food

Botanical Extracts

FOOD AND DRINK

The Food Pyramid

The main types of food poisoning

E-coli

E-coli are good guys!

Listeria

Spoilage of Fresh Meat in Commercial Showcases

So much food, so much waste

ALONG THE WATCHTOWERBy M. VEERA PANDIYAN

Food and beneficial to the heart of sport

ALONG THE WATCHTOWER
By M. VEERA PANDIYAN