A New Old Super Food? The modern North American diet is one rich in saturated fats, deep fried foods, and high sugar drinks. Cola, alcohol, and fast food have all taken their toll on the overall health and fitness of the North American population, and now a full two thirds of the population is considered overweight or obese, with nearly ten percent of the population being morbidly obese. The mere mention of a change in diet immediately instills fears of ultra-strict calorie pinching and meal planning, yet it does not have to be so. The right combination of foods, combined with moderate physical activity, is all that one needs to get back into shape and back on track with their health. It Hails From the Sea Salmon is one food that carries the weight of the world on its shoulders, or should I say, off of yours. High in lean protein, amino acids, creatine, and essential fatty acids, Salmon is the perfect food for someone looking to gain lean muscle mass and ditch some stored fat. A four ounce fillet of Salmon contains almost half your daily supply of most essential nutrients, such as vitamins B12 and B3, and over eighty percent of your daily intake of omega-3 fatty acids. It also contains a full days supply of vitamin D and trytophan. What's best is that it does all of this while only packing 261 lean, worry free calories. How Does Salmon Help You? The sheer number of advantages and good benefits which come from a steady intake of Salmon is quite remarkable, and experiencing them only involves a few minor changes to your diet. There is no calorie counting, food blocking, or madness-inducing starvation sessions involved with this diet modification, only the subtraction of three high-fat meals a week and the addition of three high-value meals which feature Salmon as the entree. The consumption of Salmon supplies your body with a steady and easily digested serving of lean protein, allowing your muscles the opportunity and resources to develop without adding the layers of fat to go with it. The eventual result, over a decent period of time, is the creation of lean muscle mass and a reduction in fat stores across the body. Though the consumption of Salmon alone won't decrease your body fat index, if it replaces other, high-calorie and high-fat meals, the consumption of Salmon will certainly get you off to a great start. The omega-3 acids and high vitamin content of Salmon also gives your body an edge cardio wise. Your heart will pump healthier and more efficiently, and your risk for various heart diseases will be significantly reduced. Again, this is the result of all of the good things that Salmon gives you and the removal of some of the bad meals that Salmon is replacing. Keep in mind that if you are consuming nothing but fast food and fried snacks there is nothing that anyone or anything can do to help. Incorporating Salmon Into Your Diet There are many sources of Salmon, such as fresh Salmon fillets or canned Salmon (similar to canned Tuna). As a general rule, you want to focus on fresh wild Salmon as opposed to farmed Salmon. There are many varieties of wild Salmon, though we have become particularly fond of the deep, rich taste from Alaskan Wild Salmon. Replacing two or three high-fat meals with a Salmon based one every week is all it takes to enjoy the numerous benefits associated with Salmon. Like most things, there are thousands of different and creative ways to prepare Salmon, so search around for a recipe that tickles your taste buds. Our particular favorite method of preparation is either grilling or poaching a six ounce fillet - try a few different methods and see which ones you love. If you are unsure of how to prepare Salmon, make an evening of it and go out to dinner to a restaurant which features it. Be sure to call ahead to confirm that the restaurant you have in mind has a Salmon based entree. When everything is said and done, Salmon is a versatile, hard-working part of a healthy lifestyle. It can be prepared a million and one different ways, and it always tastes great. The best part, however, is knowing that you can enjoy Salmon without having to feel guilty. Bon appetit!
Vegetarians have long reported the benefits of tofu food – a soy product that is often used as a meat alternative in a variety of dishes. But the benefits of tofu food have reached beyond the vegetarian community as more and more health-conscious eaters have turned their attention to this versatile product. Tofu food lends itself to a variety of delicious uses and, as such, continues to be a staple in many household kitchens. Made from soybean curd that is pressed into blocks, tofu food has a variety of uses depending on its different moisture content. Derived directly from soy milk, soft tofu contains the highest moisture content of all varieties of tofu. Its texture is likened to custard and as such it lends itself to a multitude of dessert recipes. Firm tofu contains less moisture than its soft counterpart and because it can hold its shape better is often used as a staple in most tofu food recipes. Dried tofu is extremely low in moisture likening it to cooked meat. Most cooks use this tofu food crumbled, sliced, or formed into noodles. Tofu food also has the ability to be frozen - or made into a puree - so that it can be used anytime throughout the week in whatever capacity it is needed. But the versatility of tofu food ultimately lies in its flavor – or lack thereof. Tofu actually has very little of its own natural flavor. Instead, it absorbs the flavor from the other ingredients in the dish. Served in soups, as a filling or stuffing, raw, stewed, fried, or grilled, tofu food can be used in a multitude of cuisines. But most importantly, the health benefits of tofu food are difficult to ignore. Low in calories and high in protein, tofu contains no cholesterol and in some cases has been shown to reduce the risk of heart disease. It’s no wonder that more and more people have begun to include tofu food as a part of their healthy lifestyle.
The thought of eating a high fiber cereal makes some people cringe. It's probably because for a long time those cereals did not taste much better than chipped cardboard. There have been many studies that all point to the very important benefits to your health from eating whole grains. With these studies at the forefront of the health food industry, other cereal producers have gone to great lengths to join in the production of whole grain, high fiber cereals. This has made the selection of high fiber cereals almost confusing in their quantity but does insure that the consumer can find a cereal which is both tasty and healthy. The really high percentage fiber products are still somewhat lacking in the taste department, but those with good taste and sufficient fiber are plentiful. The cereals with the most fiber are typically the all bran type cereals. Cereals such as Fiber One, All Bran, and 100% Bran are some of the highest in fiber. Cereals like Grape Nuts, Raisin Bran, and Kashi are not as high in fiber but certainly make up for the decreased fiber with taste. A person who wants to eat high fiber cereals needs to learn to read the nutrition labels on the cereal boxes to find cereals that they enjoy eating but are also high fiber. It's always a good idea to compare a product with one of the heavy fiber products. That way you know how much real fiber it contains. Not all high fiber products are alike, even though the pictures on the box might give the impression of high fiber content. By comparing product labels you can get the real truth about the product. You can even make your own fiber cereal if you can't find one that you like on the shelves. You simply mix different cereals. Using a plastic cereal container, cereals such as frosted flakes and fruit loops can be mixed with one of the whole grain high fiber cereals. Fruit and nuts can add a lot of flavor to a high fiber cereal. It's important to not only eat for health, but also eat for enjoyment. Some dried fruits, such as apricots, raisins, and prunes, can be very high in fiber. Nuts also will increase the fiber in the cereal mix. Breakfast can be very tasteful and very healthy with a small bit of creativity.
Coffee, the brew, that more than half the people around the world need to kick start the day. Ever wondered about the origins of this humble but oh so important cup of joy and how it landed up on the shelf in your neighborhood store? Did you also know that everyday there are about four hundred million cups of coffee consumed around the world? It all began about two thousand years ago and today it has a market where the output as a commodity is a close second to petroleum in its dollar value. Coffee by itself is broadly categorized into two main types - the Arabia which started out on the Arabian Peninsula and the Robusta which has twice the amount of caffeine. Apart from this there are at least a dozen bean varieties in existence today. The beans are red or green in type and here the red is known for its higher aroma and lower acid content and it is this type that is used to make some of the finer coffees of the world. The coffee berry or ‘cherry’ as it is called, is not of any value by itself but yes, the bean inside it, that’s the one which has all the importance attached to it. It is this bean that is aged, roasted, ground and then sent on for brewing. The picking is done by laborers who pick a few baskets a day and they have to be skilled in separating the red from the green beans. This has a very definite role to play in the final product. The time of picking of this cherry is of the utmost importance as it has to be done when the berry goes from green to red. Once picked, the fruit undergoes a process of being soaked, scoured and rubbed mechanically and the bean is then washed to ensure no flesh of the fruit remains. The beans that are the result of this fermentation stage are then sun dried on large concrete or rock surfaces till their water content drops to about 12 percent. This is followed by the sorting of the beans based on size and color. After the polishing to remove any remaining skin they are then sent on for roasting or kept to age from three to eight years. Roasting happens at about 400 degrees Fahrenheit where the beans expand to almost double their size, then crack and turn brown as the oil inside is secreted out. This oil is where the difference in the basic flavor comes from. Post the roasting, the beans are de-gassed which means that the beans produce a lot of carbon dioxide and this is removed by airing them out or packaging them in semi permeable bags for shipping. At the roasting stage, a lot of in-house techniques have been developed which basically account for the difference in flavors. So coffee in Kenya or Java will taste different from say some other country. At the grinding level there are again a lot of differences in styles and the results of those styles. The Turks pound the beans into a powdery consistency using a mortar and pestle and in some other places the ‘burr’ grinder crushes the beans to a regular sized granule and yet others chop the beans to a less homogeneous size using a chopper. The final cup that you get is actually either boiled, which means hot water is poured and the grounds are allowed to settle or it is pressure-prepared, which refers to the espresso type where not quite boiled hot water is poured through the grounds at very high pressure or then the third way of percolating where hot water drips onto the grounds and is filtered or otherwise it is steeped like tea is, but the bags tend to be larger. So there you have the journey of coffee from the plantation to your cup and with research coming up with the benefits of drinking coffee, let’s raise a toast to the cup that cheers!
History Of Chocolate - How Chocolate Became Such A Popular Flavor The chocolate is such a world wide super commodity that it deserves some research into its background and history. Well, to start with, the history of chocolate began with the domestic plantation of coco plants by the Olmec Indians way back in 1500 BC. Not that they made a handful of chocolate bars, packed in beautiful cartons for sale in the open market. Their traditional method of consuming this wonder commodity was by drying it first and then making a brew of it, not unlike the way we brew coffee now. This delicacy was meant only for the elite and not for the common man. History, however, took a back seat here when a shipload of coco beans was intercepted by Columbus who had reportedly ordered the cargo destroyed on the presumption that it was nothing but "sheep's droppings". How Europe first got the taste of chocolate Christopher Columbus, nevertheless, amended his mistake and brought the first consignment of coco beans to Spain after returning from America. But nothing much about coco or chocolate could be heard for quite sometime until some Spanish monks discovered the taste of crushed coco beans in a the form of a hot beverage. Soon Chocolate Houses opened all over Europe that served the beverage to a clientel that was stinking rich. Grinding the roasted coco bean was an expensive labor oriented affair. During the 1700, mechanized coco grinders appeared in the market that led to a formidable drop in the price of ground coco, the mother of all chocolates. Chocolate's trip across the Atlantic During the end of 1700 chocolate was sold in the form of cakes, rolls and sundry chocolate-coated pastries and desserts. These tasty treats were available in Chocolate Houses and in wealthier homes across Europe. The company that initiated the process of making chocolates in America in a big way was named Bakers Chocolate Company. This happened about 10 years before the American Revolutionary War broke out. Chocolate gains popularity through its own history No other condiment in recent history had been as popular as the chocolate. Some even thought that it contained medicinal values and one of the reasons for the Baker's Chocolate Company in America to flourish were its products were believed to be linked with therapeutic properties. In Amsterdam a process known as "Dutching" was invented, in which the coco butter is removed from the chocolate resulting in a smoother texture in the still popular beverage form of the chocolate. The chocolate candy It was not until the middle of the 1800's when chocolate could be produced in the molded form and thus was born the chocolate candy. It was found that if the "Dutched" chocolate was sweetened then added back into the coco butter it made a delicious sweet and moldable treat. And so what we know today as a chocolate bar was born. Candies in both milk and Swiss chocolates followed it. Valentines Day has been a favorite occasion and when Cadbury's came out with a heart shaped box of chocolates it became a great success. Today we know how important an occasion that was in the history of chocolate. Chocolate and the modern day America Ever since the day the chocolate set its foot on American soil, people fell for it, making thousands of variations where chocolate is often the main theme. The first published recipe for the beloved Brownies appeared in the Sears Roebuck Catalogue during the end of the 19th century. The renowned Hershey Company has minted millions by selling chocolates only and so has the Nestlй Company. Enthusiasm soared so high that a Belgian confectioner opened Godiva Chocolate Company in the year 1926 and may God bless them all, they are all still doing fine.
While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today. The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC. The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits. Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas. Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles. Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata. As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today – from the same durum wheat – which was cooked in ovens instead of boiled in water. Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.
Upon drinking Maxwell House coffee, President Theodore Roosevelt exclaimed Maxwell House coffee being "good to the last drop," it stuck and a famous registered trademark was born. The Kraft General Foods Corporation now owns the brand Maxwell House coffee. Originally, Maxwell House was the name of a well-known hotel in Nashville, Tennessee. The coffee served at the Maxwell House came from a grocer in the neighborhood named Joel Cheek. Mr. Cheek blended the coffee for the Maxwell House. Sadly, the original Maxwell House burned to the ground in 1961. Another Maxwell house was rebuilt in 1970 a few miles away from the original site. This time it had to get permission from the Kraft General Foods, which owns the rights to the name. In addition, Joel Cheek built a mansion on the outskirts of Nashville from the proceeds of the sales of the Cheek-Neal coffeehouse, the birthplace of the Maxwell House coffee. The mansion, which is called Cheekwood, was later donated to the people of Tennessee and is presently used as a botanical garden and an art gallery. From the humble beginnings, the Kraft General foods marketed the Maxwell House coffee and now offers it in different successful variations. FILTER PACKS No matter what the brand of your coffee maker, the filter packs will fit just right into your filter basket and are pre-measured with just the right amount of Maxwell coffee to make a good tasting cup. Maxwell coffee filter packs are convenient ways to serve good coffee, because the resulting cup is a consistently reliable cup every time. Each Maxwell filter pack can produce from 4 to 6 cups of coffee. To alter the strength of coffee to your taste, you simply adjust the amount of coffee you put into your coffee maker. No messy clean ups, either. All you have to do is throw away the filter packs. You will typically need three filter packs to make one full pot. Maxwell filter packs are resealable to keep it fresher longer. SINGLES The Maxwell coffee singles are packed to look like tea bags and work in the same way. All you need to do is submerge the single in a mug of hot water for about half a minute. If you want a stronger flavor, you can leave the single bag in the water longer until it reaches your desired strength. Once the coffee is at the right level of taste, simply remove the bag and enjoy the same coffee freshness that Maxwell house is famous for. DECAFFIENATED Unlike many decaf coffees, the Maxwell House decaffeinated gives the full-flavored taste of coffee without the caffeine. FRENCH ROAST The newly improved French Roast Decaffeinated coffee is so full bodied that you won't notice that you are drinking a decaf. Maxwell coffee decaf, both the natural and the regular versions are also available also in convenient filter packs, singles packs, instant, pre-measured and ground forms. COLOMBIAN SUPREME Decaffeinated Coffee beans from Columbia are known as the richest coffee bean variety in the world. Colombian coffee beans have been perfectly roasted by Maxwell coffee to bring out that spirited full-bodied taste and aroma of 100% Colombian coffee beans. Maxwell House's Colombian coffee supreme decaf is also available in the caffeinated and regular decaffeinated coffee. MASTER BLEND Decaffeinated Master Blend Naturally Decaffeinated coffee from Maxwell House is a masterpiece in coffee roasting and blending. Every coffee bean is masterfully selected to bring out their distinctive, delightful and unique coffee flavor. Other types of Maxwell House coffee Instant, Instant Original, Decaffeinated Instant, Sanka Instant Decaffeinated, Custom Roasted and the Single Serve Brewers are also offered as part of the Maxwell House line. They all have that distinctive fine coffee taste, body, flavor and aroma that are aptly described as "good to the last drop."
For all the talk what “wine snobbery” does wine expertise come do to? In the end wine is nothing more than simply fermented fruit juice. And “rotten” or “fermented “fruit juice at that. The earliest evidence suggesting wine production comes from archaeological sites in Iran and Russian Georgia, dating from 6000 to 5000 B. C. (Before Christ). Wine has long been used as a safe storage form of precious water for human consumption, and for its use in religious and important cultural mores. Almost every culture and societal group on earth each somehow learnt to make simple alcoholic beverages. This is no mere accident. Humans early on learnt the psychological effects that alcohol provides . Along the way they learnt to like affect and desired and even craved these effects of alcohol. Wine is even generally considered as a sexual anaphrodisiac among many cultures. Today many important wine regions in Europe are proud of their wine histories which they date back all way to the early Roman era. Wine itself in the end can be sourced from any fruit juice – although most commonly known as the fermented liquid of crushed grapes. Wine of course can be derived from grapes, plums, peaches, pears and in the end most fruit juices. What about the different colors found in different varieties of wines. The color of the wine is the result of the length of time the skins remain with the juice doing the fermentation process. Basically wine comes in three colors - red ( reddish purple to light brown), whites ( whitish pale yellow to amber) and the mid range blush: which is of peach to light pink coloration. Should wine be sweet or not sweet that is “dry”? Most wines are naturally dry. “Sweetness occurs when the fermentation is interrupted before all of the sugar can be converted to alcohol during the fermentation process. The producer of the wine can also add unfermented grape juice or a sweetener such as liquid sugar to the wine during its manufacturing process. Most wines do not have extra alcohol added to them. That is they are in their “natural “or “virgin state”. These wines are referred to as not being fortified. That is they contain only the alcohol that was provided for in the fermentation process itself. However there are some wines – for example “Sherry”and “Port” are two wine family products that have their alcohol content enhanced and increased. This can be done in effect artificially and not by the normal standard fermentation process through the addition of straight alcohol to the wine. A kinder gentler means to adding alcohol to wine is to add distilled wine that is brandy to the wine. Lastly wines can be bubbly themselves or have no effervescence. In the first category are “Sparkling” which have effervescence. These wines are bottled in thick heavy – set bottles with wire bound corks to keep the pressure in , whereas “Still” wines are wines bottled without Carbon Dioxide (CO2) and therefore have no bubbliness or effervesce. Still wines can be found bottled in ordinary bottles with ordinary corks. In the end though it is safe to remember that wine is nothing more several different types of fruit juices , of different colors that is presented to you in different types of glasses , from different types of storage and transport containers which is presented to you to quench your thirst.
Coffee machines is a machine that is found in all homes, dorms and offices of coffee drinkers. Different types of coffee machines are built to be used in different places; there are also coffee makers that can be used in a RV, a big rig and to take along with you when you go camping. The different types of coffee machines in the market today have individual features in a variety of colors, size, price, size and finish. The different types of coffee machines found today are automatic, French press, expresso coffee maker, vacuum, stove top, drip coffee makers and the pod. These different coffee machines are found either as hot or cold brew coffee machines. Some coffee machines are a combination of both grinder and coffee making capabilities. Nowadays, different companies manufacture different coffee makers; and these coffee machines are known by the company name like delonghi coffee machine, jura coffee machine, sunbeam coffee machine, breville coffee machine, saeco coffee machine and senseo coffee machine. You can find these coffee machines in different colors that include black, white, red and practically any color you want to match your interiors. They are also made of different materials ranging from plastic to stainless steel while most of them come with a shatterproof glass carafe. You also find coffee machines in the market that produce more than twenty cups of coffee, called the commercial coffee machine. These coffee machines are best for use in commercial establishments like offices and stores. Different coffee machines have different features that may include frothing systems, electric timers, digital/programmable, thermostat, filters and warming plate. The price of the coffee maker varies according to your preference and functionality of the coffee machine. When choosing the right coffee machine for yourself, you have to look for the coffee machine that first fits your budget. Then you have to consider if the coffee machine has all the features required to make the type of coffee you enjoy drinking like expresso or cappuccino. With the wide range of coffee machines in the market, you are sure to find the right coffee machine that creates coffee that suits your taste buds.
So you've decided to take a large step, and move from wine lover to wine connoisseur. You are going to buy a wine cellar. This guide will give you all the information you need to make this purchase. Wine Bottle Storage The ideal location for storing wine is a dark, draftless area that stays at a constant 50-60 degrees, with 60-70 percent humidity. The bottles should be kept on their sides to keep the corks moist, and should be exposed to limited vibrations. This will ensure that you will be able to keep bottles at their best for years to come. One thing to consider if you decide to purchase a large wine cellar: make sure the unit will fit! This sounds obvious, but many times stand-alone wine cellars are much wider than a standard door. Another thing to think about is weight. Consider not only the weight of the storage unit, but be sure to calculate 3 pounds each for a standard bottle of wine. You might not want to store your wine upstairs. This is another reason that wine is typically stored in a cellar. Types of Wine Cellars If you are lucky enough to live in a house, maybe you can use the existing cellar or a spare room, or have one built. Just be sure not to skimp on building materials - it would be silly to have 400 bottles of wine crashing to the floor because you wanted to save a few bucks on thinner wood. Also, be sure the condensation will be able to evaporate; otherwise, the humidity will increase beyond ideal levels. Consider the cellar as an investment. If you don't have a large amount of space, you can buy a freestanding wine cellar. While not actually a cellar in the traditional sense, these are large units that can be stored in a house or apartment. They are available commercially for a wide variety of prices. Always consider where you are going to be storing the wine. If it will be kept in your home, you will not need to have as much insulation or as strong of a cooling unit, but a unit kept in the garage will have to be much higher quality. Building Your Own Wine Cellar The best location for the cellar is below the level of the house. If your basement has outside walls, keep in mind that north-facing walls will get the least amount of light. Some smaller crawl spaces may not work very well if they experience extreme changes in temperature. The same goes for a garage. The first floor of the house can also be used, and as long as the house stays at a fairly constant room temperature, the cooling unit will not have to work too hard. Framing The first step in building a wine cellar is the framing. The outer walls of the basement or room should be framed with 2" by 6" wood studs. If the floors are cold, use 2" by 4" studs. Insulation The next step in the creation of a wine cellar is insulation. The room needs to be kept at the most constant temperature possible. The best type to use is sprayed 2 pound polyurethane, although less expensive methods can used, especially if the cellar is on the first floor of the house. Once again, consider the cellar to be an investment. Doors Don't forget about the door! It needs to have weather stripping and also be insulated. Otherwise all the work done to insulate the walls will be wasted. Drywall To finish the walls, use a drywall that is resistant to moisture. Other wall material can be used, but make sure that it will not soak up moisture and that it will not impart an odor on the wine. Racks Don't leave the design of the racks until the end. Start first with this design to make sure that you have enough space for the number of bottles you'd like to store. A good place to start would be to look at the smaller racks available at your local wine store. These will give you ideas on the design you would like. Once again, make sure the construction is sturdy enough for the weight of the wine. Temperature and Humidity and Wine As mentioned before, the ideal temperature for wine is between 50 and 60 degrees. If the temperature is too high, it will spoil quickly. If it is too low, it will not age properly. If the temperature changes often, the cork will expand and contract. This may lead to air getting into the wine. Keeping this in mind, never buy wine chilled at a store, as you have no idea how long it has been that way. Also, don't keep wine in your own refrigerator for more than 1 or 2 days. Humidity can also damage wine. If the humidity is too low, the cork can dry out. While a tipped bottle will keep one side moist, the rest of the cork can become cracked and brittle. Also, ensure the wine will be kept in a dark place, away from vibrations. Colored bottles help keep the light out to some extent, but don't rely on the bottle to keep the light out. Movement may cause the bottles to shift. Wine needs to stay in contact with the cork so it will not dry out and crack, so limit the movement the bottles are exposed to. Wine Cellar Cooling Units After you cellar is complete, you can purchase a commercial wine cooling unit. Many of these work similarly to a window AC unit. They vent through a wall rather than being installed in the ceiling. However, if you are below ground or for some other reason cannot use a window unit, there are commercial units that can be installed. These are slightly more costly, but work well in those situations. Every wine has an ideal aging time. If your wine cellar is built properly, it will keep your wine for years to come.
We see them every time we leave the house – or we may even be a part of it – the water bottle brigade; one of the numbers of busy professionals walking the streets with briefcase, cell phone, and bottled water in hand. Water has become our staple of good health as we follow the advice of experts who tell us that we must drink – for maximum health – at least sixty-four ounces of water a day. But when it comes to good health, how can we be sure that we are being best served by the water that we drink? For all of our bottled water, Americans are actually quite lucky; most of us are able to drink water straight from our taps at home. When you compare this to the many other countries of the world that suffer severe shortages of clean water, we are fortunate that most areas of the United States have above average quality of drinking water. But in order to get the very best from the water we have in our homes, drinking filtered water is the most beneficial thing we can do for our body. The water that comes from our tap, while safe, does contain a level of toxins that compromise the health qualities of the water. Even bottled water – that most people perceive as pure water – is far less regulated than public water. When drinking filtered water we can be assured that most impurities have been removed from the water prior to our drinking it. Drinking filtered water puts the control in our hands and allows us to regulate the quality of our drinking water. There are a number of filtration systems available for sale today that can banish a large percentage of toxins found in most water supplies. The extent to which each filtration system will clean the water – and the price you will pay for it – depends on the complexity of the system. There are small but quality filtration systems that fit over the tap of your sink. But the large filtration systems that fit under your sink will remove a larger amount of toxins. Choosing a filtration system depends on your space considerations and budget – as well as the length of time you will need the system. You surely would not want to spend hundreds of dollars to permanently affix a filtration system in an apartment in which you are renting. However you decide to filter your water, the benefits are clear; drinking filtered water will remove toxins from your water supply and improve the health of you and your family.
As more and more people heed the advice of researchers and begin to examine what they are eating, there has been a momentous change in the diets of many modern Americans. Heeding the advice of experts who herald the benefits of whole, natural foods, the health-conscious among us are looking for new and better ways to feed ourselves and our families in a healthy – and delicious – way. Tofu continues to be a main staple in the diets of vegetarians and healthy eaters as a meat alternative. But with the growing trend towards choosing organic foods, many tofu enthusiasts are taking their diet another step further by choosing organic tofu. Tofu derives from soybean curd and is used in a variety of recipes and cuisine based on its moisture content. Soft tofu, with the consistency of custard, is often used in the making of tofu-based deserts. Firm tofu, has lower moisture content than soft tofu and is generally pressed into blocks to be used in recipes. Dried tofu has the lowest moisture content of all tofu varieties and is often used crumbled or sliced in tofu recipes; in some cases it is pressed into noodles. Tofu can be used as a meat substitute in most any recipe; tofu made into a puree can be used as an alternative to dairy products. Because tofu has very little of its own natural flavor, it has the ability to absorb the flavor of any other ingredient in the dish. Subsequently, tofu enthusiasts use tofu in a variety of cuisines that feature it raw, stewed, fried, and even grilled. Organic tofu differs from traditional tofu in that the soy milk that is used to make the tofu is organic. Tofu is extremely healthy to start, packing an enormous amount of protein in every bite; it is also low in calories and contains zero cholesterol. The soy protein found in tofu has even been found to reduce the risk of heart disease. But with the use of organic tofu, the health benefits increase even still. Organic soy milk means that you are minimizing significantly – if not eliminating altogether – your exposure to chemical additives or genetic modification. Many people are so committed to using only organic tofu that they choose to make their own tofu at home. This can be a relatively easy thing to accomplish and will ensure that you have complete control over all the ingredients. There are tofu-making kits for home use that can be found online and will ensure that you always have access to organic tofu!
Coffee contains an ingredient called caffeine, which makes the drink stimulating. A shepherd first discovered the coffee bean’s stimulating effect by observing how his goats became energetic and began hopping around when they ate the leaves and fruits of the coffee tree. He tried the fruits himself and discovered that he felt happier, more alert and with more vivacity than before. A monk of the region, which is present day Ethiopia, began to use an infusion of fruits to keep him awake during his prayers. News of the effect of drinking coffee soon spread. By the 16th century, coffee was being used in the east, with the beans being toasted in Persia. Many people felt that the coffee was bad, and that the effects of the drink were against the laws of the Prophet Mohamed. The drink soon got around these obstacles and even Arabian doctors were prescribing the drink to help with digestion, cheer for the spirit and to stay awake. In Arabia, a new infusion of the coffee received the name of “Kahwah” or “Cahue”, which means “force”. This new infusion became the classification “Arabian Coffee”. In 1675, the coffee was taken to Turkey and Italy, but because the coffee came from Arabia, it was forbidden to the Christians. It was only allowed after Pope Clement VIII tried it. Coffee soon reached Holland, and through the Dutch Maritime Commerce, soon spread itself to the New World, Guyana, Martinique, Santo Domingo, Puerto Rico and Cuba. Commercial establishments in Europe made full use of the new drink by coming up with “Coffee Houses”. Several became widely known, such as “Virginia Coffee house” in London and the “Coffee of La Regence” in Paris. These were populated by famous names such as Rousseau, Voltaire, Richelieu and Diderot. Coffee is making world headline news even now, hundreds of years later. It turns out that coffee not only stimulates humans and animals, it stimulates male sperm, as well. Brazilian urologist Dr. Fabio Pasqualotto coordinated a study that gained international recognition after he announced that men who drink at least one cup of coffee a day present greater movement of their sperm. The sperm have more energy and are faster, therefore increasing the possibility of making a woman pregnant. “The caffeine can increase the use of energy of the sperm, as if it were a stimulant. It is as if the spermatozoon took an energetic,” Pasqualotto explained. In his tests, the semen of 750 fertile men with active sexual lives was tested. The coffee did not alter the number of sperm. “The only alteration observed was in its quality of movement, independently of the amount of coffee ingested daily,” the urologist said. Of the men who drank coffee, 67% of the sperm had the mobility to arrive at the ovule. Of the men who did not drink coffee, only 54% had that mobility. Testing is ongoing for men with fertility problems.
Blueberries have a number of health benefits, with their high level of antioxidant pigments being among the most important. According to research, antioxidant pigments can potentially help reduce the risk of developing a number of different types of cancers. In fact, research that took place at Prince Edward Island demonstrated that the tannins in blueberries are capable of lowering the level of a protein associated with the development of cancer cells. In addition to its cancer preventing characteristics, the International Conference on Longevity determined that eating blueberries can help prevent the development of Alzheimer’s Disease and other conditions that are typically associated with aging. Some studies have also shown that eating blueberries helps to reduce cholesterol levels and total lipid levels, both of which helps to decrease your chances of developing heart disease. Although the best way to consume blueberries is fresh and raw, you can still enjoy the benefits of blueberries when cooked. Before using blueberries in your favorite foods, however, it is essential to wash them thoroughly. The pesticides that could potentially be on blueberries can have some adverse health effects, but washing the blueberries helps to remove this risk. Perhaps the most common way to prepare blueberries is in blueberry pie. Cooking the blueberries does remove some of its fiber content, which aids the digestive system, and does cause them to lose some of their nutritional value. In addition, the sugar added to the pie is not healthy. Blueberries can also be used in james, jellies, and muffins. For a low-calorie and healthy treat that will still satisfy your sweet tooth and allow you to reap the full benefits of blueberries, however, simply wash of the blueberries and eat them with a dallop of whip cream on top. Or, through some blueberries into some plain yogurt or mix with other fruit for a tasty fruit salad.