There is a lot of attention placed on high protein foods. They are considered the fuel for proper nutrition. It is true that your diet should contain a large amount of protein, regardless if you are attempting to lose weight, stay toned, or bulk up. However, it is important to understand that just because a food is high in protein does not mean it is healthy.
There are good high protein foods and there are bad ones. A bad one is any food that is high in protein but also high in fat. It does no good to consume a bunch of protein if you are also consuming a lot of fat. The proper way to any dietary program is to consume foods rich in protein that are low in saturated fats.
The Harvard School of Public Health posted a list of high protein foods that are also low in fat; some of these may surprise you. On the top of this list is a hamburger. This most likely goes against everything you have ever thought about healthy foods, but the truth is that a 6 ounce hamburger contains 97 % of the recommended daily allowance of protein.
The thing to keep in mind is that it is not the hamburger that is unhealthy, but rather the way you dress it. The size of the portion is also the key when discussing the proper foods to consume. Everything needs to be in moderation.
Another surprise high protein food is Pizza; the catch here is that it is two average sized slices of cheese pizza. These two slices provide over 15 grams of protein. Again it is all in what you put on top of the pizza and how heavy the cheese is piled on.
Even pasta is on the list of high protein foods. 1 cup of macaroni contains 6.8 grams of protein. As noted already, it is the size of the portion and what you put on it that makes the difference with what you eat. You can enjoy some of your favorite foods as long as you maintain control and lay off large amounts of fat.
The list of high protein foods is designed to give you excellent health. It will help you choose the healthiest high protein foods to look and feel your best.
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The problem with living in the city is that when you want to grow fresh vegetables and fruit, such at tomatoes, is that you don’t have enough space to grow them the same way you would normally. A plant such as a tomato plant generally takes up a lot of space in a garden, as the leaves grown and the vines grow and the fruit sprouts. However, if you have the right resources, you can grow a hanging tomato plant almost anywhere you can find space and some sunlight.
There are kits you can buy that provide you with the equipment to grown your own hanging tomato plants. However, you do not necessarily have to use these kits to grow fresh tomatoes. All you need is a bucket, about five gallons or so, that you cut some holes into to then thread some rope through. This rope is what you use to hang the plant from a hook, say, off of a balcony or porch. You also need some soil specifically for growing tomatoes which you can find at any outdoor supply store or nursery. You then need what is known as a tomato seedling which you then plant in the vitamin rich soil and a place to hang the bucket and seedling.
Once you have your seedling and your bucket prepared, you need to carefully remove the seedling from what it came in from the nursery. Then place it in the bucket along with the soil and something like newspaper near the bottom to help hold the seedling in place. You will then place a lid on the bucket and over the seedling. Hang the bucket some place where it will receive plenty of sun and be sure to water it as instructed. Soon you will have a growing hanging tomato plant producing fresh tomatoes for you to use for whatever purposes you have for tomatoes.
It is best to plant the hanging tomato plants in the spring, usually around April or, at the latest, early June. Make sure the hook you have used is strong to hold the bucket, seedling and water. Also, make sure that wherever you hang them that animals such as squirrels do not take too much of an interest as they are known to climb to great heights, even in the city, to eat seedlings or newly growing plants.
Denny lives life to the full and has been writing about his knowledge and experience. Feel free to see some of his material at Hanging Tomato Planter and Ratchet Wrench Set.
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Everyone around the world has a fetish for food. Food gives us nutrition. But do we eat food only for that reason? Food is something that satisfies our taste buds. It lifts our mood and livens up our spirit. People have different preferences ranging from Thai, Mexican, and Chinese to the simple English food. Whenever there is a pang of hunger we start dreaming of kidney pudding and custard. These are just some of the delicacies of English food. But if you want to buy English food you have to go to a store where they keep stocks of such food. Well, all the stores might not serve your purpose. You will have to sweat out a lot to find the right place.
Yes, it is a ‘Forrest Gump’ reference and it should be expected any time shrimp is mentioned for the next twenty years. “Bubba Gump” shrimp is how Forrest made his millions in the Hollywood movie. But, the movie will always be remembered for the amazing number of ways a person can make shrimp. As Bubba would say, “There’s barbecue shrimp, shrimp-kabobs, shrimp soup, fried shrimp…..the list is almost endless. And while there are certainly a large number of ways to cook shrimp, there is actually a fair amount of confusion as to what exactly a shrimp really is. Maybe Bubba wasn’t actually cooking shrimp?
In England and a number of other places, what would be called shrimp in the United States is actually referred to as prawn. If you were to look at a prawn and a shrimp side by side, it would be virtually impossible to distinguish which was which. Technically speaking, however, a prawn truly is not a shrimp.
To the naked eye, the two may appear identical but they are biologically different. On the abdomen of a shrimp or prawn are flaps. Without going into too much detail and causing everyone to go running for a Biology book, let’s just say that the there is a very subtle difference between the first abdomen flap on a shrimp and a prawn. But essentially, these are the same creature.
As far as the Americans are concerned, a shrimp is any crustacean that is part of the Natantia family of crustaceans. It doesn’t matter how big the shrimp is or where it is found—so long as it is a Nantantia crustacean—it’s a shrimp! However, there is a rather peculiar phenomenon among American shrimp that does have to do with size.
Were Bubba to have grown up on the West Coast of the United States, he most certainly would not have seen much potential in the shrimp—for eating, let alone making any money! This is because the typical size of a shrimp found of the West Coast is about ½ inch in length. For some reason, the Pacific Ocean just is not a great place for jumbo shrimp to grow. But elsewhere, it is nothing for shrimp to be 12 inches in length or more.
Shrimp, like any species, comes in a wide assortment of variety. There are rock, brine, royal red, white, brown, and even pink shrimp to choose from. Each offers a unique flavor and consistency but all are absolutely delicious when prepared properly. And, Bubba was correct—you can make shrimp just about any way your imagination will let you! So whether you want to call it prawn or just plain old shrimp—the truth is that it tastes great no matter how you make it!
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Making dried fruit and fruit leathers isn’t hard and it doesn’t have to be expensive either. While some food processors and juicers can get really pricey, a dehydrator isn’t going to cost that much and it’s a lifesaver to have fruit leathers, dried fruit or fruit jerky on hand when you can’t get out to the store for fresh food.
When buying a dehydrator, some things to consider are the materials and construction used to manufacture the product, the size, heating elements, fans and guarantees. Make sure you have room for the dehydrator in the space you have planned for it. Choose one that’s multi-purpose, with multiple trays and special trays for fruits and herbs. A side-mounted or horizontal fan is best when choosing a food dehydrator.
Here are some food dehydrators to consider. But do a little research to find just the right one for you:
Nesco American Harvest – A very inexpensive food dehydrator with five trays that don’t have to be rotated. Price is $40-$55.
Excalibur Dehydrator – Has over 12 square feet of drying space. Comes with 9 free sheets and has a horizontal fan for maximum drying efficiency. Fast drying times, no tray rotation needed and fast cleanup. Price approximately $200-$220.
L’Equip Dehydrators – Comes with special mesh for drying sheets, plus special sheets for making fruit leathers and fruit roll-ups. Has a compact design and good, uniform drying. Price is around $150.
TSM Commerical Dehydrator – When you’re really serious about drying foods! Comes with 12 racks, 1600 watts of power, dual 6” fans for strong air flow. Can dry 15-18 pounds of jerky. Priced at $650 and up.
And don’t forget a food slicer for all that fruit drying! The Chef’s Choice 645 food slicer has a powerful 130 watt geared condenser motor for smooth, quiet, fast operation. A large 7″ nonstick stainless steel slicer blade cuts fruit & vegetables. Micrometer control dial selects slices from deli-thin to 9/16″ thick.
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6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won’t h; urt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)
In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.
NOTES:
* Chicken broth with artichokes and poached oysters — This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean Durkee. It’s an intriguing combination of modern American ingredientswith traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley. If the oysters arebigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find.
* When I’m not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that’s doublewhat the recipe calls form.
* The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.
Crab Dip #1
1/2 cup mayonaise
1/2 cup sour cream
1 celery
1 green onion
3/4 lb mock crab, flaked
1 dill
Take mock crab and flake it into small pieces, place in a bowl. Cut up enough celery and green onions to add to mixture. Shake an ample amount of dill into mixture. Add mayonaise and sour cream. Chill thoroughly. Best if chilled overnight. Stir just prior to serving.
Serve on crackers. Great dip!!
Crab Dip #2
1 lb crabmeat
1/2 cup mayonnaise or salad dressing
1 garlic salt, to taste
2 tablespoon onion, grated
2 teaspoon prepared mustard
2 teaspoon powdered sugar
2/3 cup white wine
Mix together all ingredients except crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers.
2 tablespoon butter or margarine
1/2 each onion,large,diced
1 each celery rib, diced
1 lb sealegs, chopped
1 cup potatoes, cooked,diced
1 each tomato, large, diced
2 tablespoon flour
3 cup milk
1 cup water
1 salt & pepper to taste
Melt butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 minutes. Add flour, milk and water, stirring well to avoid lumps. Add remaining ingredients and season to taste. Heat until heated through, but do not boil. Serve with baking powder biscuits. Sealegs are a blend of pollock and crab meat.
The B5 vitamin is also known as Pantothenic Acid. The B5 vitamin is the most prolific of all the vitamins and is found in every type of food. In fact, it is impossible for a person to consume less B5 vitamin than they need. That means that there is no little possibility that a person can have a B5 vitamin deficiency. For this reason, there is actually no recommended daily amount that health professionals can state as everyone obtains more than enough from their normal food consumption. However, even though there is no need to calculate a recommended daily allowance it does not mean that the B5 vitamin is not vital for a healthy body and mind. In fact, the B5 vitamin is essential for turning food into energy amongst other functions. The B5 vitamin is responsible for taking the fats and carbohydrates into energy.
Some B5 vitamin can be found in almost every food whether it is animal or vegetable. Obviously there are some sources of the B5 vitamin that are better than others but a balanced diet will provide more than enough. The foods with the highest B5 vitamin content are organ meats, salmon, eggs, beans, milk, and whole grains. It is worth noting that the B5 vitamin is lost when grains are milled into flour and tends not to beaded back in. Therefore, processed grain foods such as bread, pasta, rice, breakfast cereal, and baked goods are not good sources of the B5 vitamin.
The B5 vitamin is the most effective when it is combined with other B vitamins especially thiamin or B1, riboflavin or B2, niacin or B3, pyridoxine or B6, and biotin. Along with these other B vitamins, the B5 vitamin is an integral part in a number of processes. The most important of these is the production of energy from food that is consumed and this is known as the Kreb’s cycle. The B5 vitamin is also required for releasing energy from fats.
Interestingly, the B5 vitamin is also considered to be helpful in reducing stress. This is chiefly due to the fact that during periods of stress, the body produces more of certain hormones such as adrenalin and these require the B5 vitamin. There are many theories as to the benefits of the B5 vitamin but there is no need for the majority of people to actively seek out foods that are high in B5 as they are likely to be consuming far more than is needed already. There are no adverse effects to consuming too much B5 vitamin.
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