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Secrets of Food Combining

The observance of rules of food combining is neither faddish nor eccentric. It is a simple, scientifically-based system of selecting foods, from among different types, which are compatible. This facilitates easy and efficient digestion and ensures after-meal comfort.

Digestion is not merely chemical or physical process, but also a physiological one. When food
enters the body, it undergoes several changes before it is broken down into its constituent parts
and assimilated. But no food can be assimilated by the system and used by various organs
unless it has first been digested and then absorbed in the digestive system known as alimentary
canal, while the residue, unfit for absorption is eliminated from the system.

The chemical part of digestion is accomplished by a series of juices and their enzymes. The
juices alternate between alkalies and acids, and their character is determined by the requirement
of the enzymes they contain. These enzymes remain active in suitable media of well defined
acid-alkaline ranges and are destroyed in unsuitable media.
For instance, the salivary amylase ( ptyalin ) or starch-splitting enzyme of the mouth is active
only in an alkaline media and is destroyed by a mild acid. The gastric enzyme, pepsin, which
initiates protein digestion, is active only in the acid medium and is destroyed by alkalies.

A noteworthy feature of the digestive secretions is that the body suits its fluid and enzymes to
the character of the food eaten. There are, however, severe limitations in this process. It is
possible to suit the juices to a particular food, however, complex it may be, but not to a variety of
foods taken together. It is the combining of many varieties and incompatible foods at a meal that
causes 90 per cent of digestive disorders.

There is a marked tendency to gastro-intestinal fermentation with certain combinations of foods.
There is no fermentation and digestion will be much more satisfactory when the foods
comprising a meal are of the same type. This generally means eating similar foods at one time in
order to accomplish the most complete digestion.
The most important rule for combining foods is to avoid mixing protein and carbohydrate
concentrated foods. Although every food contains some protein , those regarded as protein
concentrated foods demand the longest digestive time. They are held in the stomach for some
hours until the gastric juices has performed its task. This may vary from two-and-a-half to six
hours, depending upon the complexity of the protein in the food. If a protein food is mixed with
starch-concentrated or sugar-concentrated foods, it will usually result in fermentation. This may
lead to indigestion and gas in the stomach.

Animal-food proteins, such as meats, fish and cheese, require very high concentration of
hydrochloric acid. Their gastric digesting will be greatly inhibited by carbohydrate fermentation in
the stomach. This will produce more gas and increased discomfort. Eating meat, potatoes, bread
and sweets should, therefore, be especially avoided.

Protein foods are best digested when eaten with fresh vegetable salad. Primary protein foods
such as nuts, seeds and soya beans also combine very well with acid fruits like oranges,
pineapples, grapefruit and lemons, and fairly well with sub-acid fruits, like grapes, pears, apples,
berries, apricots and peaches. These vegetables and fruits are rich natural sources of vitamin C
which aids protein digestion.

The second important rule for food combining is to avoid mixing proteins and fats at the same
meal. Fat in foods inhibits the secretion of gastric juice through the small wall. Thus when
fat-concentrated foods are taken with protein foods, gastric catabolism will decrease by the
degree of liquid concentration in the stomach. Fat will remain undigested in the stomach until
gastric juices complete their work on the complex protein molecule.
Although all primary protein foods contain high concentration of fat, such lipids will be held in
suspension, awaiting catabolism in the intestine , without impeding gastric action. Free fats like
oil, butter, and milk tend to coat the gastric mucosa, thereby inhibiting its effort to secrete gastric
juice. Fat surrounding fried foods is also regarded as free fat and it interferes with gastric
catabolism.

Another important rule for food combining is to avoid mixing carbohydrates and acid fruits in the
same meal. The starch-splitting enzyme ptyalin in the saliva plays an important role as the food
is chewed. It converts the complex starch molecules into simpler sugars. Ptyalin requires a
neutral or slightly alkaline medium for proper functioning and this is the normal condition of the
saliva in the mouth. However, when acid foods are taken, the action of ptyalin is halted. It is,
therefore, necessary to avoid acid fruits in the same meal as sweet fruits or starches. Thus
tomatoes should not be eaten with starches especially potatoes or bread.
Refined sugar products are also acidic, both in the mouth and in the bloodstream. The acidifying
of the saliva by sucrose is one of the main causes of tooth decay. It can also cause severe
damage to the digestion.

Food combining is designed to facilitate easier digestion. In a nutshell, starches, fats, green vegetables and sugars may be eaten together as they require
either an alkaline or neutral medium for their digestion. Similarly, proteins, green vegetables and
acid fruits may be eaten together as they require an acid or neutral medium for their digestion.

But starches and proteins, fats and proteins and starches and acid fruits should not be eaten
together as a general rule, if the best results are required from the ingestion of the food eaten.

This in brief is the whole basis for successful food combination.
An important point to remember about meals is that the smaller the number of courses they
consist of, the better it will be. They should approximate to a one-course meal as much as
possible. Simple meals in every way are more conducive to health, than more elaborate ones,
no matter how well they may be combined.

A meal consisting of proteins,carbohydrates and fats may remain in the stomach for six to seven
hours before the stomach is emptied. If carbohydrates are eaten without proteins, they remain in
the stomach for a relatively short period. A fruit meal remains in the stomach for even shorter
time. It is advisable to eat these different foods at different meals - a fruit meal, a starch meal
and a protein meal. The ideal practice is a fruit meal for breakfast, a starch meal with salad and
non- starchy vegetables for lunch, and a protein meal with a salad and non-starchy vegetables
for dinner.

Proteins: Nuts, seeds, soya beans, cheese, eggs, poultry* meat*, fish*, yogurt.

Fats: Oils, olive, butter, margarine.

Starches: Whole cereals, peas, beans, lentils.

Vegetables: Leafy green vegetables, sprouted seeds, cabbage cauliflower, broccoli, green peas, celery, tomatoes, onions.

Sweet Fruits: Bananas, fits, custard apples, all-dried fruits, dates.

Sub-acid-fruits: Grapes, pears, apples, peaches, apricots, plums, fruits guavas, raspberries.

Acid fruits: Grapefruit, lemons, oranges, limes, pineapple, strawberries.

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Increase Flavor of the Food With Indian Spices and Pickles

Eating nutritious food is the first mantra of leading a healthy and disease free life. Today, people are getting lots of food related diseases in the world. This is due to the consumption of large amount of fast food and readymade foods. It contains low essential nutrients leading to deficiency diseases in the body. So, the dieticians across the world are advising the people to go for the good food and avoid the poor food available in the market. All the processed foods are known to take a toll on the health of the individual after consuming that for a long time. To avoid the diseases people are taking healthy food nowadays.
India is the place of many important discoveries in the world. Curved medicine is one of the greatest achievements of the ancient scholar in India. It is still useful in treating lots of diseases that are not curable in the allopathic or homeopathic medicine. In this medicine sesame seeds are used in the composition which is used in treating various diseases. Seeds are known for their nutrients contents like copper, zinc, magnesium, phosphorous, calcium, etc. These nutrients are useful in gaining a good and healthy life. So, the people are importing from exporter of sesame seeds and spices from India to get the fresh and superior quality products. The seeds are crushed to make a paste and traditional biscuit in the villages. Paste is used as a condiment in the food while cooking to make them more healthy and rich in nutrients.
Spices of India are known for their taste and aroma around the world. It was due to the spices that the country faced the colonization by European countries. Since the ancient time spices are known for their exotic quality and flavor but still it hold this royalties unchallenged for centuries. Some of the spices are popular in Indian kitchen and exported to other countries are ginger, cumin, coriander, chili, pepper, clove, nutmeg, and fenugreek. Spice exporter from India is packing with international standard to send to other countries. Its demand from other countries is increasing due to the popularity of the Indian food in the international restaurants. People around the world are becoming the fan of Indian food due to their spicy and hot flavor found in the dishes.
Spices are plants€™ bark, leaf, roots, fruits, seeds, and vegetable. It is used in the food to enhance the colors, flavor and aroma of the food. It contains certain good nutrients and good stuff required in our body for proper functioning. This is why many spices are found in the composition of many medicines these days. India is the largest producer and exporter of Indian spices and pickles around the world. Pickles complete the food to make it tasty and nutritious for the individual. So, the people around the world are buying these items from the Indian market. Food products are packaged according to the international hygiene standard to maintain their taste and quality when it reaches the customers.

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Catering for Sydney: A Wonderful Change in Food Service Industry

Sydney is on top of the flock because of the wide range of dishes that one can come across in the place. The existence of regional dishes and food masters seen in quite a lot of its dinning establishments and food avenues made catering for Sydney appealing. No matter what there's always steps to follow including setting up, long conversations, meeting the catering service and many other arrangements to guarantee the success of the event. If you're planning a function for example a wedding event, big birthday bash, anniversary or company seminar, food is a huge matter. Virtually any occasion should be considered a special affair to look forward to especially those which will be attended by a huge congregation. Arrangements, setting up and spending plan are generally time-consuming, stress filled and can disrupt schedules.

The assistance of an events coordinator or events management person/company has got to be delightful respite. As soon as the big day arrives, the intricacies of your preparation also occurs. With regards to considerations related to food items and food service, the ideal catering company is a veritable party saver. You will find a wide array of restaurants and competent caterers in Sydney which were around for years, offering their own unique delectable specialties at the venue you want. The food service business, generally, has integrated contemporary event catering ways to accommodate the adjusting tastes and food choices of today's way of living that even the pickiest eaters couldn't keep from.

Plan your upcoming affair as soon as possible with the help of an established and trustworthy event manager to enjoy a meaningful function. Meeting the food caterer together with the event planner is sensible. The caterer may be able to provide you with menus and food choices fit for the event and local weather. Skilled caterers know the fantastic catering ensemble to take to the locale. Skilled catering service providers are set for a themed affair, therefore, serving the right complementary drinks and food. Food servers are skillfully trained as well. Every food caterer wants to have the perfect ambience that will go perfectly with their dishes and the celebration, adding spruce to the buffet table is the creative food display.

Occasions, no matter whether small or big, are occasions to confirm that skills and experience in catering for Sydney is no accident. It entails the tradition of food service. Events supervision and food service function in partnership to present practicality to those who are planning a celebration. The combination is a show of managing abilities and culinary skills which makes putting together an event less tiresome and more interesting. The sole thing you have to do is play the ever gracious host. Using modern day professional ways that events management and event catering services make use of, foodie and party enthusiasts can anticipate a gastronomic treat that brighten up the senses. This is for certain one exceptional change in Sydney's events and food service world.

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Try This Superfood Pasta Dish With Salmon and Capers in a Tarragon Cream Sauce

Penne pasta with smoked salmon and capers in a tarragon cream sauce is an elegant and indulgent pasta dish that is delicious, nutritious and very easy to make. As one of the top ten superfoods, salmon is an excellent source of high quality protein, vitamins, minerals, good fats and heart-healthy Omega-3 fatty acids.
Superfoods"easy-to-eat foods that are packed with multiple nutrients to help you stay healthy. These multitasking "superfoods" provide multiple disease-fighting nutrients, fill you up so you can enjoy plenty of food without excess calories, and are easy to include in everyday meals. "- WebMD
This recipe uses smoked salmon but you can also make it with poached salmon or baked salmon. If using the latter, be sure and under cook the salmon slightly (it should be slightly pink in the middle). It will continue to cook in the sauce so you want it to be slightly under done before adding it in order for it to remain moist and flavorful once the dish is complete.
Recipe: Penne Pasta with Smoked Salmon and Capers in a Tarragon Cream Sauce
Serves 4 for dinner, 6 for lunch and 8 as a starter.
Ingredients
· 1 lb. penne pasta (or similar bite-size shape)
· 1 (4 oz.) package of smoked salmon, sliced into bite size pieces
or 2 medium filets of cooked salmon, gently divided into bite size pieces
· 1 clove of garlic, minced or crushed
· 2 tablespoons butter
· 1 teaspoon of fresh lemon zest
· 1 tablespoon fresh lemon juice
· 1 pint of crème fraiche
· 1 tablespoon minced fresh tarragon, with a few sprigs for garnish
· 1/4 cup capers (optional)
· salt and fresh-ground black pepper
Instructions
  • Put a large pot of water on to boil (4 quarts or liters per pound of pasta). Add a lid to bring it to a boil faster.

  • Slice the smoked salmon into even, bite size pieces and set aside

  • If using fresh (or fresh frozen) salmon, poach or bake the salmon filets until just barely done (7-10 minutes depending on thickness). Allow to cool slightly and carefully flake into bite size pieces, discarding the skin.

  • When the pasta water is at a rolling boil, add a heaping tablespoon of salt and drop in the pasta. Give it a good stir to prevent sticking. Cook according to package instructions until al dente.

  • While the pasta is cooking, put 2 tablespoons of butter in a large saucepan and turn the heat to medium low. Add the garlic and sauté gently for 2-3 minutes until fragrant. Do not let the garlic brown or it will be bitter.

  • Add the crème fraiche, minced tarragon, lemon juice and lemon zest to the saucepan and stir to blend. Stir in half of the salmon and heat through. Season carefully with salt and pepper (smoked salmon is quite salty so taste the sauce before adding your salt)

  • Turn the heat to low and keep the sauce warm.

  • When the pasta is al dente (still firm to the bite), carefully reserve 1/4 cup of the starchy pasta water and set aside. Drain the pasta and return it to the hot pot, off the heat.

  • Using a rubber spatula to get every delicious morsel, scrape the cream sauce into the hot pasta and stir gently to coat. Add the capers and the remainder of the salmon.

  • Add a splash of the starchy pasta water if needed to smooth out the sauce to a satiny smooth consistency. Stir gently to blend the flavors and heat through.

  • Plate into individual bowls and garnish with additional capers and sprigs of fresh tarragon. Serve immediately.
Add a crisp, green salad with fresh seasonal veggies, a hearty, whole grain artisan bread and a dry white or rosé wine for a delicious and delightful dinner in no time at all.
Christine Coughlan is the author, designer and publisher of http://www.MyFavoritePastaRecipes.com, your one-stop resource for pasta recipes, ideas, how-to and more! You'll find simple step-by-step recipes with beautiful images, helpful how-to videos, drool-worthy culinary tours, articles, timely seasonal inspiration and much more. Quick and easy one-dish dinner ideas, classic pasta and sauce combinations, rich and satisfying lasagnas, even an in depth video series on how to make fresh pasta by hand that will keep you coming back for more. To keep things flowing smoothly in your kitchen, look for her handy tips and timing techniques. From gathering your ingredients to garnishing your plate, you'll look like a seasoned pro. To check out more great pasta recipes, visit today!

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The Basics and Benefits of Delicious Vegetarian Sandwiches

Vegetarian sandwiches are delicious, guilt-free masterpieces that are as filling as their meaty counterparts once done right. Best of all, they allow a lot of creativity, and some of the tastiest recipes can be derived from the simplest ingredients. Added to this, the constant addition of new food items and their variations to the grocery shelves make it easy for newcomers to be just as satisfied as veterans, allowing the transition to be pain free. Many will also be happy to know that these points/benefits are not merely limited to sandwiches.
Basic Ingredients You Will Need:
There are some basic ingredients to always have on hand whether you a veteran or just adopting a vegetarian diet. In fact, these basics can be mixed and matched to create a world of possibilities. Plus, they tend to form the base of most sandwich recipes you will find. These are:
  • Bread and wraps of your choice (the more variety, the better)
  • Hummus, sandwich spreads, and sauces you like (you can even find recipes for homemade versions)
  • Seasonal veggies (since these tend to be more affordable)
  • Tofu, seitan, or tempeh
  • Peas, beans, and sprouts of all kinds (these can help make sandwiches tastier and more filling)
  • Cashew and other vegan cheeses
3 Things to Remember:
Switching or sticking to a vegan diet has many pluses. It also has some drawbacks if it is not done properly. As you enjoy your creations, it is important to remember the following three things.
1) Vegan does not automatically mean healthy
Far too many people fall into this trap. Some process foods are technically vegan, but are chock-full of things you should try to avoid no matter your diet. Additionally, the calorie content can be a major disadvantage. The key is to be a conscious consumer, so always investigate before you buy. You can also aim for fresh, home-made alternatives as often as your life allows.
2) Be mindful of allergies
A lot of what you come across may contain nuts and other ingredients that could trigger allergies. With that said, become informed and read labels carefully. Newbies are also encouraged to understand alternative names for ingredients with multiple names.
3) Vegan does not mean sacrificing taste
Every happy vegan understands the value of great hummus or other spreads, tasty vegetables, and the long list of other possible fillings. Add fresh ingredients to the list, and you quickly realize that there is absolutely no need to give up great tasting foods. That is really all it takes, and a good sandwich is proof of this.
As you explore all the vegetarian sandwiches out there, remember to save your favorite recipes. It is also recommended that you look for economical ways to enjoy the ones that are costly, especially when eating out. Lastly, do not forget to share what you find with your friends, vegans and meat lovers alike. You never know who you could inspire to change their eating habits or who has tasty options of their own to share with you!
For more information about the vegetarian lifestyle, visit My Vegan Heaven, or check out some more vegan sandwich ideas.

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