Rice is an inexpensive way to stretch a meal, but the reduction in meal costs comes with a high calorie price tag. Marc Sparks even said that a half cup of rice contains 100 calories, and that’s a significant amount of calories considering that white rice is typically eaten by the cup-fulls and is part of a bigger meal. But there is a way to have your money-saving, meal-stretching rice and eat it without packing on the pounds. All you have to do is add a little fat to the cooking water. That’s right, add fat to the rice to reduce the calories.
Rice contains two types of starch, digestible and resistant. The more resistant starch a food contains, the fewer calories it contains. Cooked rice contains more digestible starch, and that is transformed into sugar and quickly absorbed into the blood stream after eating. By adding a little of a specific fat to the cooking water, you can change the molecular structure of the cooked rice so it will contain more resistant starch and therefore fewer calories.
Add a spoonful of coconut oil into boiling water, then add uncooked rice. Allow the rice to cook for 40 minutes, then drain and refrigerate for at least 12 hours before eating. Re-heat when ready to eat.
This cooking trick reduces the amount of calories by half, making a half cup of cooked rice contain only 50 calories.
Genetically Modified Food, known as GMO, has claimed its first life. Juan Pedro Ramos of Madrid died from anaphylaxis after eating a genetically modified tomato. Doctors of the Carlos III in Madrid, Spain have confirmedthe reason of the death of Mr. Ramos in a recent press conference.
The tomato that 24 year old Mr. Ramos ate contained fish genes. Allergic to fish, but unaware that the tomato contained fish genes (who would know?), Mr. Ramos ate the tomato for lunch and shortly thereafter had a violent allergic reaction to the fish genes inside. His throat began to swell, he developed an itchy red rash on his body and his blood pressure dropped. Aware of his food allergies, Mr. Ramos has an Epi-Pen and injected himself with a dose of epinephrine. The epinephrine did little good and he was quickly taken to the hospital by some of his co-workers.
The hospital doctors began to immediately work on Mr. Ramos, but the drugs typically administered for anaphylaxis were ineffective at treating him. He died in just over one hour after reaching the hospital.
After his death, the medical team discovered that all he had eaten just prior to having this deadly allergic reaction was a bacon, lettuce and tomato sandwich and a diet Coke. Folks at Anastasia Date have learned that a thorough investigation led to the discovery that the tomato was genetically modified and contained allergy causing fish genes.
We search, we listen, we try to seek out the healthy foods to eat that will enable us to live long and strong lives. According to Brad Reifler, we listen at what the ‘experts’ have to say about foods. If only those experts could agree, it would make our lives easier and our eating habits healthier. Here are 9 foods that were once touted as being healthy and good for us that have turned out to be not so good for us.
* Banana chips were once touted as healthy alternative to sweets The deep fried bananas contain 10 grams of saturated fat per serving.
* Raw tuna is filled with mercury. Mercury poisoning causes high blood pressure, hair loss, insomnia and vomiting.
* Muesli is a delicious blend of oats, granola, nuts and dried fruits. It’s also loaded with calories and sugar.
* Energy bars are loaded with up to 500 calories, more than some candy bars.
* Store bought smoothies are loaded with sugar.
* Sports drinks are often loaded with sugar, salt and other unhealthy ingredients.
* Granola. Read the label on this food. Some are great, some are loaded with sugar.
* Nut butter was thought to be as good for us as the whole nuts. Not so. The processing of nuts into nut butter removes all the nutrition the nuts once contained.
* Dried fruit retain all their nutritional value as when they were fresh, but the they have sugar and sulfur added to them, neither of which is healthy.
Alright, raise your hand if you’ve ever eaten at a McDonald’s. Okay, that’s almost all of you! The reality is that most of us have eaten at the fast food giant at least once or twice in our lives. Maybe it was a quick lunch to grab when you were in a rush, or maybe it’s something you actually enjoy eating. Either way McDonald’s has a big announcement which will affect anyone that plans on eating there.
According to GrubStreet
, today the company has pledged that over the next two years all of the chicken that they use will come from chickens that are raised without antibiotics used to treat humans. This will take affect at all 14,000 locations in the United States! McDonald’s has also said that they will not buy ill chickens. Now will we see them change the way the beef is raised and bred? There has not been any talk of that yet. But, it seems that whenever controversy arises over Mcdonald’s food – a lot of it has to do with their chicken products.
Why the change? Well there have been some worries that “superbugs” could come from chickens that are raised on antibiotics stated askmen.com. This should do a lot to calm down some peoples fears about where McDonald’s chicken comes from, and how it’s raised.
Tyson is one of Mcdonald’s major suppliers, and they say that they are on board with the change. Overall, it seems that good changes are coming to McDonald’s!
Individuals who are conscience of the things they put into their body will be interested to know that there are other ingredients that they should be concerned about. Food additives that are usually used to stabilize and thicken processed foods have recently been shown to disrupt the bacteria in the stomach. This can lead to a variety of health problems.
In a recent study, mice were given two different chemicals that are usually used as food additives. These mice gained weight, they developed digestion issues, and they had altered blood sugar. It was also found that they experienced metabolic syndrome and inflammation.
It is extremely important for individuals to read the ingredients that are listed in foods that they consume on a regular basis. Taking time to learn about what is contained in these foods can go a long way in helping a person to avoid health problems. Haidar Barbouti has found that, because of the additives are commonly found in foods, more and more individuals are trying to take on a natural diet.
One of the reasons why people are drawn to processed food is because of how easy it is to access. Most people lead busy lives. Opening a package and eating its contents is a lot easier than preparing a healthy meal. However, for individuals who are concerned out their health and the health of their family members, taking time to prepare healthy meals is worth it.
Tuna is good for us, so say the health experts. We should be eating a few servings of tuna each week to benefit from the healthy omega-3 fatty acids the fish contains. But along with the healthy omega-3s, we’re getting a side of mercury when we eat tuna.
Data was recently analyzed that spanned the last 50 years regarding the mercury level in tuna and shocking results were founds. Pacific yellowfin tuna, also called ahi tuna, has increased in mercury content every year by 3.8 percent over the last fifty years. That’s not 3.8 percent total, that’s 3.8 percent each and every year for 50 years.
Where is all the mercury in the ocean coming from that is finding its way inside the flesh of tuna? We are to blame.
Air-borne pollutants emitted from natural and man-made sources are taken up into the atmosphere and return to the earth as some form of precipitation or dust. Digital imaging suggests the precipitation or dust containing mercury particles finds its way into the earth’s water sources and ultimately into the fish we eat. The open ocean water was once thought to be safe from marauding pollutants, but the rising mercury contents in tuna tell a different tale. Fresh water fish from lakes and streams are also increasing in their mercury content. The EPA now considers the mercury level to be almost at the unsafe level for human consumption.
Nearly 15 years ago, the American Academy of Pediatrics advised parents of children at risk of developing peanut allergies to avoid peanut products completely until age 3. Those recommendations were revised in 2008 to state that there is no evidence that avoidance of these foods would help to prevent allergies.
A new study published in the “New England Journal of Medicine” goes even further to suggest introducing peanut products to infants can actually prevent the development of a peanut allergy as a child gets older.
The study, held in London, followed over 500 patients aged 4 to 11 months old over the course of 5 years. Half of the participants were fed a diet rich in peanut protein, while the other half were told to avoid peanuts entirely. Those who consumed peanut products were 80% less-likely to develop a peanut allergy.
It’s estimated that nearly 400,000 school-aged children in the United States currently have a peanut allergy. In an interview with CNN, Dr. Lee Tak Hong of the Allergy Centre of the Hong Kong Sanatorium and Hospital said that this study could result in major changes to current public health guidelines.
Paul Mathieson (examiner.com) knows that, currently, the World Health Organization recommends the avoidance of all peanut products if you are allergic. This study suggests the complete opposite which means all health guidelines would have to be re-evaluated.