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Showing posts from October, 2018

Benefits of Figs

Figs nutrition in the Muslim holy book called the tin fruit has many health benefits for the human body. Figs in latin name called Ficus carica L is a type of p lant that originated from West Asia. This fruit contains a lot of sugar in large quantities, and also contains the main salts, the most important of which are calcium, phosphorus, and vitamin C. So, figs is one of fruit that high in nutrient content. Figs health benefits to treat mild disease such as get rid of acne or pimples to prevent some cancer disease such as prostate cancer. Figs rich in beta-carotene, another high nutrient content in it is carbohydrates. Its contain vitamin A, C, E and K and other vitamins, also minerals such as calcium, copper, iron and so on. 1. Prevent cancer Coumarin content of the figs, may also reduce the risk of Prostate Cancer. Eating figs regularly can help reduce the risk of breast cancer and colon cancer. 2. Reduce cholesterol The soluble fiber found in figs called Pectin helps

10 Reasons Why We Love Oatmeal

Today is National Oatmeal Day Your grandma and the Scots ate oats because they are inexpensive and grow anywhere. We eat it for its taste and nutrition and man y other benefits. It’s on our list of Power-foods that I eat regularly. It’s really true what the cereal TV commercials say about those “crunchy oat clusters.” They are good for you, particularly if you make your own. 10 Reasons Why We Love  Oatmeal 1. Low calorie food; stops cravings. A cup/250ml is only 130 calories! It also stays in your stomach longer, making you feel full longer. You will have less hunger and cravings. 2. Provides high levels of fiber, low levels of fat, and high levels of protein. It’s on the short list for the highest protein levels of any grain. 3. Stabilizes blood sugar and reduces risk of diabetes (type 2) The high  fiber  and complex carbohydrates slow down the conversion of this whole food to simple sugars. The high levels of magnesium nourish the body’s proper use of glu

A New Study Found Weedkiller in 28 Cereals and Other Kids' Foods

Here's why parents shouldn't freak out just yet DAVID MEYER   October 25, 2018 Remember a couple months back when an advocacy group  found  what it called  “a hefty dose”  of glyphosate, the active ingredient in weedkillers such as Roundup, in a wide range of oat-based products such as Cheerios and Quaker Oats? Quaker and  General Mills   gis  weren’t happy, arguing that any traces of glyphosate in their products were well below the regulatory limits. Well, the Environmental Working Group (EWG) has come back with another non-peer-reviewed study, this time covering oat-based cereals and other food that’s marketed to children. And the lobbying group—which is partly  funded  by organic foods companies such as Organic Valley and Stonyfield—says its latest test results “fly in the face of claims by two companies, Quaker and General Mills, which have said there is no reason for concern.” “Almost all of the samples tested by EWG had residues of glyphosat

Where Does Airline Food Come From? Some Grow Their Own.

JEJU ISLAND, South Korea -- Plenty of airlines tout their partnerships with top chefs and the farm-fresh ingredients that go into gourmet meals served to passengers in the first- and business-class cabins. But, for now, only Korean Air can boast that food served on board is grown on a company farm. Jedong Ranch sits on 3,700 acres of South Korea’s lush Jeju Island and has been operating since 1972, when it was purchased by the former chairman of the airline’s parent company, the Hanjin Group. Back then, South Korea had a beef shortage, so breeding livestock was the first order of business. Early on, the herd was made up exclusively of imported Angus cattle. Today the ranch is home to more than 2,200 head of prized, grass-fed Korean native cattle known as Hanwoo. More:  Korean Air: Boston-Seoul non-stops to begin in April The organic, antibiotic-free meat from these animals, and from the farm’s flock of approximately 6,000 free-range chickens, is sent to Korean Air’

Southwestern Three-Bean & Barley Soup Mix

Homemade Food Gift from Your Kitchen This hearty soup makes an attractive homemade gift with layers of beans, barley a nd spices. Making your own dry soup mix from beans and spices couldn’t be easier. In an attractive clear glass jar (such as a Ball jar), layer the beans, barley and spices to artfully display the various shapes, sizes and colors. Add a ribbon and tag and you have a thoughtful and tasty gift for your co-workers, family, and friends. INGREDIENTS 1 tablespoon/15ml   chili powder 1 teaspoon/5ml ground cumin 1/2 teaspoon/2ml dried oregano 1/3 cup dried black/67g beans 1/2 cup/92g pearl barley 1/3 cup/67g dried kidney beans 1/3 cup/67g dried great northern beans PREPARATION Layer chili powder, cumin, oregano, black beans, barley, kidney beans and great northern beans in a clean, dry 2-cup/500ml jar or bag. To turn the soup mix into a pot of soup: Heat 1 tablespoon/15g extra-virgin olive oil in a Dutch oven over medium heat. Add 1 diced large onion

Today is National Potato Day! Plus Home Fries Recipe

Yes, potatoes CAN be healthy! Before we start serving up the recipe, we'll help you brush up on your  pota to   jargon: Hashed  | Whether the spuds are diced or shredded, this approach is all about texture: crisp and golden outside, starchy goodness within. Mashed  | Fluffy, soft, warmly satisfying: simple and—with endless stir-in and topping possibilities—never dull. But there isn't one definitive smoothness: Vary with the dish. Stuffed  | Baked potatoes are hot, starchy bowls ready to hold tasty fillings—self-contained suppers ideal for cold nights. Our Home Fries recipe is an ideal example of the hashed method. The key to this dish: Resist the urge to stir. Leave the potatoes to cook at the right temperature, and they'll brown gorgeously. Home Fries Recipe: Home Fries are the ultimate in comfort-food side dishes. They brown beautifully and have a rich flavor that both your grownup and kid will love. Briefly microwaving the potatoes gives them a he

Grilled Piri Piri Sardines on Crusty Bread Recipe

by  Rochelle Ramos When we fire up our barbecues seeking that aromatic smoky and charred flavor, most people don’t consider one of the most sustainable and healthy fish for a grilling candidate; the sardine! A summer favorite, sardines are found all over Europe but have been expanding their delicious reach around the US in recent years. One of the most loved ways to consume these little fish is to serve them hot off the grill with rustic bread. The thick slices of crusty bread are used not only as a utensil to transfer those little fish into hungry mouths, but also acts as vessels to capture all the rich juices as they seep into it. Traditionally grilled sardines are made simple with only a sprinkle of salt and a hot flame for seasoning, but this recipe is made even more enjoyable with garlic, cilantro, a squeeze or two of lemon juice, and a bite of spicy red piri piri peppers! Grilled Piri Piri Sardines on Crusty Bread   Course   Snack   Cuisine   Portugese