Not just A blog about sun dried goji berries

sun dried goji berriesNatural Health - 2007 Ad

Mon, 01 Oct 2007 07:00:00 GMT
October 1, 2007 -- EVERY YEAR we have an important job to do: test hundreds of beauty products to determine which are the safest and most effective in their categories....

My Kitchen Equipment

Sun, 20 Jul 2008 13:13:03 EDT
A few walnuts, pecans, a carrot, some onion, some dried or fresh herbs, some chili, lime juice, red pepper and a few sun-dried tomatoes whizzed up with the 'S' blade a ... As for the coffee grinder, I use this to grind goji berries, nuts and seeds....

Kleptos, Biceps and the Lot

Wed, 15 Oct 2008 20:00:05 EDT
So, I pretty much can't lift my left arm anymore after carrying a million pounds of grocery bags on Sat, carrying pumpkins and a million apples on Sun and doing a...

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Control Your Diet By Eating Goji Berry Fruits

Tue, 16 Sep 2008 05:07:00 EDT
In the local markets in the places where they are harvested, Goji berries are sold as freshly packed fruit, but in Europe and America, they are sun-dried, so that t...

arrested for trafficking chocolate

Thu, 25 Sep 2008 09:12:00 EDT
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Raw Foodists Arrested

sun dried goji berriesOstrich: A New Red Meat

A New Red Meat

Since the high glycogen content of Ostrich meat confers to it an almost sweet flavor, it is suggested to serve it along with a complement of vegetables that contrast nicely with sweet, such as red radicchio and rocket. Rich in proteins and iron, the meat is also low in fat (1-2g per 100g of meat). A large part of those 2g consists of polyunsaturated fatty acids (healthier) as compared with saturated fats. This makes ostrich meat ideal for the diets of babies and the elderly, pregnant and lactating women as well as athletes and people suffering from anemia. As for its flavor; it is more or less similar to high quality beef, although it is much more tender and made up of very short muscle fibers that allow for easier digestion.

Choice

Most ostrich meat comes from farms, many of which are located in Israel, South Africa and the US. Sold ever more commonly even in traditional butcher shops, the major obstacle to its purchase is its relatively high price. This due in large part to three factors: high mortality rates among the farm-raised birds, long growing periods (9 months to a year) and low meat yields relative to the animal's weight (35kg edible meat from a 150kg animal).

Preservation

This meat should be stored in the coldest part of the refrigerator soon after purchase, ideally wrapped in the appropriate polyethylene wraps or in wax paper. It should be consumed within one or two days of purchase at the most.

Cuts

Ostrich is a flightless bird because it has a flat breastbone that makes it unsuitable for flight. On top of making it flightless, the bird's flat breastbone means it does not have large breast or wing muscles. Therefore the meat from comes from the thigh, leg and back. Cuts are nearly exclusively from the various muscle groups found in the animal's leg, divided into the fillet, sirloin, and thigh. The last cut comes from the neck. From the fillet, cut from the less fibrous part of the animal's thigh, are cut the medallions, kebabs, carpaccios and roasts. From the sirloin; cutlets, steaks, chops and roulades. From the thigh itself; roasts and ground meat for meatballs and hamburgers, while the neck is used in boiled dishes and ossobuco.

Cooking

In dealing with lean meats such as that of the ostrich, especially when grilling, it is important to baste the meat with abundant extra-virgin olive-oil before cooking it in order to avoid the meat becoming hard and dry due to the quick evaporation of its juices. Another method, useful when cooking whole cuts, is to lard the meat in such a way that it keeps the meat moist. Even for the higher quality cuts, it is preferable to cook ostrich meat in the pan and for only a short period. It is also best if the meat is cooked rare and therefore should be removed from the refrigerator at least half an hour, this also allows for a shorter cooking time. In order to further avoid losing the meat's juices, it is wise not to puncture the meat with a fork but instead handle it with two spoons in a pincer movement. For the same purpose, it is a good idea to brown the ostrich roast in a pan with some butter and extra-virgin olive oil before cooking it in the oven, this creates a barrier on the outside of the meat that helps keep the juices in.

Ostrich meat's extreme tenderness, comparable only to the finest veal fillet, lends itself nicely to being eaten crude and therefore should be tried in a carpaccio or tartar.

David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook
GOURMET MEATS AND SEAFOOD
CONTACT US

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goji berries banned Information

goji berries bannedKnowing What's In Your Water May Not Be Enough

A tall cool glass of water waits for you there by your chair. The sun reflects off the crystal clear wetness while the slow swirling ice makes a soft tinkling sound against the sides of the glass. Drops of condensation make their way lazily down the sides of the glass to pool on the coaster below.

Sounds inviting, huh? Making you thirsty?

Well, STOP RIGHT THERE!! According to the EPA, "drinking water, including bottled water, may reasonably be expected to contain at least small amounts of some contaminants." Some of those contaminants are: microbes, radionuclides, inorganics, volatile organics, synthetic organics, disinfectants, disinfection byproducts and MTBE.

OK, I'm not a scientist or anything. I'm just a plain, old MOM who wants to keep her family safe, healthy and happy. So why don't I feel very safe when the EPA gives me a "expect to have some nasties in your water--it's as clean as we're going to make it" report? Because I don't think my family should be getting sick drinking American water that should be pure and not loaded with junk!

And what actually is all that stuff they said it was OK for us to drink?

Let's take a look:

COLIFORM BACTERIA are common in the environment and are generally not harmful. However, the presence of these bacteria in drinking water is usually a result of a problem with the treatment system or the pipes, which distribute water, and indicates that the water may be contaminated with germs that can cause disease.

FECAL COLIFORM and E COLI are bacteria whose presence indicates the water me be contaminated with human or animal wastes. Microbes in these wastes can cause short-term effects, such as diarrhea, cramps, nausea, headaches or other symptoms.

TURBIDITY has no health effects. However, turbidity can interfere with disinfection and provide a medium for microbial growth. Turbidity may indicate the presence of disease causing organisms. These organisms include bacteria, viruses and parasites that can cause symptoms such as nausea, cramps, diarrhea, and associated headaches.

CRYPTOSPORIDIUM is a parasite that enters lakes and rivers through sewage and animal waste. It causes cryptosporidiosis, a mild gastrointestinal disease. However, the disease can be severe or fatal for people with severely weakened immune systems. EPA and CDC have prepared advice for those with severely compromised immune systems who are concerned about cryptosporidium.

GIARDIA LAMBLIA is a parasite that enters lakes and rivers through sewage and animal waste. It causes gastrointestinal illness (e.g. diarrhea, vomiting, cramps).

And that's just the MICROBES!

There's more stuff in our water like certain minerals that are radioactive, inorganic contaminants (cyanide, mercury, lead and arsenic, etc.), synthetic organic contaminants (pesticides and herbicides), volatile organic contaminants (benzene, carbon tetrachloride, styrene, etc.), disinfectants (chlorine, chloramines, chlorine dioxide (, disinfection byproducts (total trihalomethanes, haloacetic acids, bromate and chlorite) and MTBE.

Now all this stuff will greatly increase your risk for cancer but individually can cause damage to skin, bones, teeth, eyes, nose, stomach, anemia, nervous system, unborn babies, liver and kidneys.

But one of the worse is the MTBE, which is a fuel additive used to reduce carbon monoxide and ozone levels caused by auto emissions. Reports are showing a strong increase in the country's ground and surface water supplies. They're not sure how bad it will hurt us, but it's not good. Currently there is no standard for MTBE-the EPA is "studying the implications" and will get back to us on that.

Now I don't know about you but I don't want any of these "little critters" or chemicals in me or my family. I want to give my kids all the chances I can to grow up healthy and I don't want to take the risk of anyone getting irreversible sick if I can prevent it.

It seems the only way to accomplish this is with cleansers (natural only!) to flush out the goop and parasites filling your intestines and colon. This is followed by an all-natural diet that will leave you feeling healthy and, as a side benefit, happy as the pounds begin to melt away. Go to the sites below for more information

Ruth Walby

Ruth Walby has published numerous articles on health and wellness, nutrition and diabetes. She understands how you feel about wanting to care for and protect you family because she feels the same way. She urges you to visit the following sites to learn about the solutions she has found to many of these problems.

http://www.usfreeads.com/1102972-cls.html OR
http://www.basic2proinfo.com/index.php?search=Diets OR
http://www.squidoo.com/natural_health_diets

goji berries bannedSunday Mirror - SUPERBERRY IS FACING EU BAN

Sun, 18 Feb 2007 08:00:00 GMT
February 18, 2007 -- A SUPERFRUIT that is said to boost your sex life and fight cellulite could be banned under EU food safety rules. Goji berries - dubbed the...

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Recent information on dried goji berries

dried goji berriesInside The Victorian Kitchen

From hours before sunrise until late into the night, the kitchen was a beehive of activity in the proper Victorian home. The kitchen was usually a large room with an ample connected pantry and often held sleeping quarters for the cook or the kitchen maid.

Up until the late 1700's the rich and poor shared some similarities when it came to the kitchen and one of those was cooking on an open fire. But the turn of the century ushered in the more enlightened Victorian age and with it came the highly efficient cast iron ovens where the Lord of the Manor's cravings for rich baked goods and hearty puddings could be better served.

Although the new stove was efficient, it was anything but convenient. Coal had to be carried in regularly and ashes removed throughout the day. A servant would rise early to fire the stove and domestic kitchen staff were required to keep it stoked all day.

Time passed and amazing new stoves were invented that allowed cooks to actually regulate temperatures by adjusting a series of flues and metal plates. Later, gas and electric stoves were introduced that allowed Victorian cooks to regulate temperature by simply twisting a knob. The Victorian age was an age of rebirth in the kitchen.

Copper pots, specially tinned on the inside to avoid chemical reactions with certain foods, were replaced with cast iron and the tastes of the Victorian family were reflected by the invention of mass produced kitchen gadgets such as pastry cutters, jelly and pie moulds, and biscuit tins. The Victorian era also saw the introduction of tools that are still in use today including cheese graters, the can opener and potato peelers.

Refrigeration was not available and food preservation techniques like salting, pickling, drying, and smoking gradually gave way to the discoveries of Louis Pasteur and to the introduction of tin-canning (and the first can opener). Soon, thanks to canning and the invention of the steam engine which enabled fresh food to be distributed throughout the country, fish, milk, meat and vegetables were available all year long. And for the first time, exotic meats and foods from other countries could be imported without fear of spoiling.

Perrier water, canned soup, canned pork & beans, Tabasco Sauce, Gulden Mustard and Folgers coffee are just a few of the household names of today that first appeared during the 1800's as the Victorians struggled between home cooking and the lure of ready made foods.

Insects and rodents filled their bellies under counters and in cabinets while stews boiled and meat roasted. The cook was a valued position in the Victorian home and one who bore the title Professed cook, meaning that they had the skills to create fancy banquets in addition to the daily meal, could earn as much as $72 a year. Cooks and kitchen maids saw to it that in spite of the challenges the Victorian kitchen produced sumptuous food that was fit for a Queen.

You can learn more about the Victorian kitchen by visiting http://www.thecooksguide.com a site brimming with historical recipes and household management wisdom imparted by the celebrity chef of his time Charles Elme Francatelli.

Try Kiwi Fruit for Good Taste and Good Health

Maybe "a rose by any other name would smell as sweet." But, years ago, that same sentiment didn�t seem to apply to a strange looking little fruit from China known as Yang Tao.

Missionaries in the early 20th century brought Yang Tao to New Zealand, and in 1960 it was renamed the Chinese Gooseberry. In 1961, the Chinese Gooseberry made its first appearance in the United States and the name was changed again. This time to kiwi, in honor of the native bird of New Zealand, whose brown fuzzy coat looks somewhat like the brown fuzzy skin of this unusual little fruit. This name change seems to have been a good move. Doesn�t a kiwi fruit sound much more appealing than a Chinese Gooseberry?

Today, people everywhere love kiwi fruit. And, with good reason. The kiwi has a sweet unique flavor and is loaded with vitamin C, as well as a variety of other vitamins, minerals, and phytonutrients that promote good health.

Kiwi fruit can be eaten by itself, but it is also delicious in tossed salads, or fruit salads. But here�s a tip you might not know. Kiwi fruits should be eaten soon after they are cut because they contain enzymes that act as a food tenderizer. These enzymes can tenderize the kiwi, making it overly soft. These enzymes can also make other fruits soggy, so add kiwi to fruit salads at the last minute.

It�s easy to enjoy kiwi fruit. You can even eat the skin. Just rub off the fuzz, wash the kiwi, slice it, and enjoy.

Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which produces a unique line of "heavenly gourmet mixes" for sale at: http://www.threeangelsgourmet.com For additional food information and daily tips, visit the Three Angels Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com

Different Types of Noni Juice Preparation

Morinda Citrifolia popularly called Noni is a less known fruit in the America�s but very popular in south Asia and Polynesia. The Noni fruit is believed to have many medicinal properties over many centuries. It is one of the plants where every part of it is used for its medicinal claims. The Noni Juice is a common form available everywhere and it comes in many varieties the popular one is the soy sauce like dark thick fermented version. In places where it is more prevalent it is taken unfermented in sweet form. This article takes a look at the many ways the juice is extracted and made available for consumption.

The ripe fruits are more juicy and easy to extract than the un-ripe ones. The unripe fruits are thick skinned and highly durable. The ripe fruit is more sweeter and juicy and are consumed raw in many countries. Like grapes that turn into wine, Noni turns into a fermented Noni Juice by careful preparation. To get 1 gallon juice you got to process almost 20 pounds of fruit. There are many ways the juice is extracted but the popular version is the hard press method. The fruit along with pulp is allowed to ferment in special containers made for this purpose usually in plastic. The pH is maintained at optimum levels. The fermentation goes on for almost 2 months, this allows the juice to separate from the pulp and drip extraction is employed. The fermented juice gets its characteristic sour taste. The Noni juice can come pasteurized or non-pasteurized.

The other popular form the juice is available is the freshly squeezed unfermented sweeter version. Typically a hydraulic fruit press is employed to extract the juice from the pulp. The pulp and seeds are typically employed to prepare Noni Products. The fresh juice has a golden color and may be further diluted and sweetened by bottlers. The Noni juice is a refreshing delight in south Asian countries. People call it in totally different names in different countries hence you may not know which is the famed Noni. Unlike other fruits the juice yield is much high. The Noni fruit juice figures in the shopping aisles with alterations usually with raspberry, or grape flavor. The other form the juice is available is in the form of powder and it is added in many preparations.

To find more resources and to buy Tahitian Noni Juice please visit NoniLinks.com

Author does freelance writing through the no fee free freelance website Freelancefree.com.

E: The Environmental Magazine - The new super foods: high energy organics hit the shelves

Sat, 01 Mar 2008 08:00:00 GMT
March 1, 2008 -- ILLUSTRATION OMITTED] We are a fast-paced nation of convenience, always searching for a quick energy boost through a cup of coffee, energy bar or...

Pear-Basil Smoothie

Tue, 14 Oct 2008 09:45:29 EDT
If you are unfamiliar with maca it is one of the superfoods Raw foodies consume among others such as raw cacao and goji berries. ... 1 Red Pear 3 spoonfuls dried currants Cinnamon Vanilla extract handful of basil 2...

11 great foods you probably don't eat - Santa Rosa Press Democrat

Wed, 15 Oct 2008 14:33:00 GMT
Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren't. But some of his favorites, such as purslane, guava and goji ...

Prevent Cancer by Eating Berries

Tue, 10 Jun 2008 22:49:27 EDT
It has been well established that a diet high in fruits and vegetables is helpful in preventing many diseases including cancer.

What has also been feverishly investigated is the effects of berries on...

Raw Food Review: Sproutein Powder is Raw Protein Made from Freeze ... - Natural News.com

Sat, 27 Sep 2008 17:19:25 GMT

Natural News.com

Raw Food Review: Sproutein Powder is Raw Protein Made from Freeze ... Natural News.com, AZ - Sep 27, 2008 The maca root gives a bit of energy, and the goji berry powder offers a wealth of health-boosting phytonutrients. The kale sprouts, alfalfa sprouts, ...

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