Fat Burning Foods

Your diet is of utmost importance because you want it to be made up of foods that burn fats, build muscle or even use energy so you will be burning the calories day and night. What enters your mouth matters and should be careful selected to enjoy the positive results. Below are some of the best fat burning foods you should consider including in your weight loss diet for quick results with your efforts.

Almonds – Almonds are other nuts are very good in reducing cravings and building muscle hence making them good for your weight loss diet. It is best that you consume the nuts with skins intact to get the most from them.

Eggs – Most people will keep off eggs when trying to lose weight, but they are actually very good in burning fats and building muscle. It is however better that you choose boiled eggs over fried ones and you should also eat in moderation.

Spinach – Spinach and other green vegetables are very good additions to your weight loss diet. This is because they are great free radical fighters and

Delicious Thai Foods

Apart from this soup, there are numerous veg and non-veg Thai recipes that cater to the tastes of many people across the globe. For such people who would like to taste international cuisines and who are traveling to Thai, here we are enlisting few Top Thai food that is easy to cook and are widely accepted around the world.

• Tom Yam Goong: The national soup of Thai that uses the wide variety of fragrant herbs such as, Lemongrass, lime leaves, galangal, and shallots with chilies and fish sauce. This is the best start for a meal and is a fine combination of spicy hot and sour and can be served with rice.

• Pad Thai: Thai’s best food that needs no introduction in world’s cuisine and is the top preferred continental dish. Though there are numerous variations in the preparation of Pad Thai, the most famous and conventional Pad Thai recipe is preferred and loved most. The conventional Pad Thai is made up of noodles with tofu, bean sprouts, onion, and a final touch with peanuts.

• Kuay Tiew: Also known as Noodle Soup. A

The First Health Food

The word yogurt originated in Turkey, where the practice of fermenting milk caught on in a big way. Recorded history tells us that Genghis Khan, leader of the Mongol Empire, and his armies lived on yogurt. (So for all you men out there who think yogurt is for sissies, think again.) The first references to yogurt are in Turkish writings during the 11th century, but it is believed that yogurt was eaten with honey since the early Bible times. Other countries seasoned it with spices and seeds, enjoying its smooth creamy texture. There are as many versions as there are countries, and its popularity spread long before its health benefits were totally understood. Middle Eastern countries used yogurt in many dishes centuries before it found its way to Western Europe.

Because yogurt contains good bacteria, it was believed to have curative powers especially for digestive and intestinal abnormalities. Francis I, a powerful late fifteenth century French monarch, purportedly was relieved of his chronic diarrhea by a physician who prescribed a daily helping of yogurt, and word soon spread throughout Western

Popular Street Foods In Mumbai

Where thousands come to this city in search of fame, love, and money, they surely need to experience a solid taste of Mumbai food.

1. Vada Pav

This ‘poor man’s burger’, is the one thing that is the pride of Mumbai. It can be found in every street and corner of this glorious city. It is a fritter stuffed with mashed potato between bread. The dish is more mouth-watering with spicy and sweet chutney as well as garlic powder chutney. For a quick bite of Mumbai’s famous Vada Pav, try the stalls near Mithibai College!

2. Pav Bhaji

Another original of Maharashtra, Pav Bhaji has traveled all over India and won more and more hearts. Pav is generally heated on a pan with slight butter. A ‘Bhaji’ is prepared with vegetables where they are mashed and cooked with spices and seasoning. Onions and tomatoes are also served as a side. For the most popular Pav Bhaji, you can visit the stalls at the beaches of Mumbai.

3. Frankie

If one talks about the street food of Mumbai, one simply cannot miss the Frankie! It is a simple flour wrap filled with mashed potatoes, mutton, chicken, eggs or anything one can imagine. The main ingredient among the

Acai Berry

It is a small purple fruit that is rich in vitamins and minerals. It contains vitamin B1, B2, B3, calcium, proteins and potassium. It provides energy required by the body and fights fatigue.

It helps build a stronger immune system by enriching the digestive tract with vitamins and essential minerals. It increases the metabolism and helps to eliminate the extra pounds. It is a rich source of fiber and contains omega-9 and omega-6 fatty acids. These fatty acids help control the cholesterol level and high blood pressure.

It is rich in anthocyanins. This compound is known for its heart benefits. This berry contains a high percentage of this compound, which is responsible for preserving the antioxidant content of the fruit. The high antioxidant property enables it to fight free radicals, which can result in cancer and harm cells in the ovaries. It contains double the amount of antioxidant than in blackberry. It is used to prevent the appearance of fine lines, wrinkles, age spots and other skin conditions. It slows down the aging process and is known as the most effective anti-aging agent. This berry is also useful in regulating the menstrual cycle and treats menstrual symptoms.

It is helpful in cleansing the

Organic Cloves

They were native to the Maluku Islands in Indonesia originally, but they are an indispensable part of many different cuisines today.

Cloves-they spiced up history:

Archaeologists have found evidence that this aromatic spice was used in Syria even before 1721 BC. In the 3rd century AD, a leader of the Han dynasty insisted his subjects chew on Cloves before they opened their mouths in his vicinity.

So profitable was the clove trade, that wars over the monopoly of clove production and distribution were fought in the 13th and 14th centuries!

Not sugar, but spice and all that’s nice:

The nutrients found in cloves include protein and dietary fiber. Cloves are also rich in minerals like calcium, iron, magnesium, phosphorous, potassium, sodium and zinc. They are also a source of vitamins C, D. E, K, B6, B12 and contain riboflavin, niacin, thiamine, and folate.

That something so small can be so packed so much goodness demonstrates the power of Mother Nature.

Grandma’s remedy for a toothache:

This is probably the most commonly known fact about cloves today.This is the reason that so many toothpaste advertisements revolve around this theme.

This little flower bud is great for oral health in two ways-:

First, it contains constituents like kaempferol and oleanolic acid which

Eat Healthy

If you planned ahead – if you planned out your week and your meals – if you took a step back and realized that “yes – you can prepare a healthy meal for your family – in a short period of time” – you would realize that you are not saving time or money by buying fast food.

We are so ingrained into buying into everything that is advertised that we forget to think for ourselves.

Yes – fast food or prepackaged food can be a treat every once in a while. But it should not become the staple of our home.

By being organized and planning out your week and your meals – you can save time and money.

Start by making a schedule of your activities and putting it on a calendar.

Plan out your meals for the week and make a shopping list. The meals don’t need to be fancy. On days when you have activities that you need to get to they can be as simple as grilled cheese and a salad. Or soup and a salad. But homemade food is less expensive. You have control over the ingredients and the quality of the food. By planning them out in advance

Coppiette

Coppiette are strips of meat that have been dried, cured with salt and pepper and then seasoned with fennel and pepperoncino (hot Italian chilli peppers). South East of Rome, in the province of Frosinone, the locals include garlic and white wine to make coppiette ciociare. This is simple fare and was part of the staple diet enjoyed in times past by both farmer and humble peasant. It has some close relatives. Coppiette would have been understood as jerky to the pioneers opening up the American West in the nineteenth century, and to the native Indians the settlers encountered. The Dutch voortrekkers (meaning literally fore-pullers) who made the great trek across South Africa to escape the British in the 1830’s and 1840’s, were sustained by something strikingly similar – they called it biltong.

It’s not hard to understand its appeal. These dried meats are rich in protein and residual fat. They also have high levels of salt added during the drying process to inhibit any bacterial activity. The tired and hydrated Lazian farmworker, after a day in the field, chewed on coppiette and was quickly revived by a concentrated shot of energy and nutrients. These ‘sticks’ of meat packed away to almost

Internet Changed Pizza History

People discuss their favorite pizzerias with the same emotionally charged energy as they would discuss politics or their favorite sports team. Pizza has become so entrenched into the culture that it is easy to forget, pizza was once simply peasant food. It was for many years, enjoyed by the lower echelons of society, who could afford little else.

For most of the long and romantic history, this was a regional dish. The great pies in New York stayed in New York. The inside secrets of the best New York pizza remained in the boroughs and neighborhoods where it was created. There would be an occasional newspaper or magazine article. Television and radio reporters would sporadically discuss slices on regional and local venues. However, unless you visited New York and knew where to look, these inside secrets remained mysteries to the rest of the country.

The pies in New Haven stayed in New Haven. Frank Pepe began making pizza in 1925. Sally’s founded by Franks, nephew, Salvatore Consiglio, came into being a decade later. Modern Apizza, also in New Haven developed their own incredible masterpieces. Up the road in Derby, Connecticut, Roseland Apizza had created their own brand of incredible cuisine, independently of

Sugar Free Jam Making

The first thing that caught my attention is that Pomona’s is the only pectin that is pure pectin. Other brands are not pure. Traditional pectin has dextrose a corn derivative or other acids. These things are added to make the pectin easier to mix with the fruit, but may not be what we want to eat.

Because it is pure pectin, you cannot add Pomoma’s Pectin to the fruit directly or it will clump. Always stir the pectin into an amount of dry sweetener that is no more than ½ the amount of mashed fruit or juice. Always stir the pectin into an amount of liquid sweetener that is no more than ¼ the amount of mashed fruit or juice. Add any remaining sweetener after the pectin is dissolved.

There is another thing you need to know about Pomona’s pectin. This pectin must be mixed well in enough sweetener to keep the pectin grains from clumping together in the hot fruit. If you follow these guidelines, and have a recipe, you will be successful and you will love your jam or jelly.

The reason I like to use Pomona’s is because it doesn’t gel with sugar, but calcium and it is derived

Going The Extra Mile

When you come to think of it, it is a whole separate task to decide what to cook every day- not to mention grocery shopping and the time and hassle that takes. It is simply not everyone’s cup of tea and not everyone finds it satisfying enough.

I keep thinking how junk food is readily available no matter where you live in the city, so then why would anyone be motivated to cook healthy and stock up on fresh ingredients? The hold that takeout places and fast food have on us is intoxicating, to say the least because they are always there for you when you feel famished and they take little effort and much less money than buying all the things you would need for lunch or dinner. It is like they know our minds and how to sway them!

Even though it is not always possible to eat right; try to make a goal of squeezing in one nutrient-rich meal each day. At least this way you will be on track. Our problem is that we want to be in good shape with minimal elbow grease but that’s not always possible is it? Our bodies are worth the extra mile

Tomato

This small, round, sweet, juicy, delicious red fruit is one of the largest consuming vegetables in the world, not only because of its culinary purpose but also due to its numerous health benefits and nutrition. Tomato for skin cancer was just the latest example for its infinite fitness blessings.

From the time immemorial, there exists a long love affair between man and tomato due to its capacity for better acclimatization to various environment. Today, it comes in a vast array of varieties differing in colour, size, shape and taste. Now tomato has emerged as one of the most desired vegetables in the world due to its unique taste and nutritional qualities. More than 100 new tomato varieties are being made available in the world market with each passing year.

The health benefits of tomatoes gave it the title “God food” and forms an integral part of cuisines all over the world. Tomato is also a good source of potassium, manganese, magnesium, phosphorous and copper. Organic compounds like lycopene also attribute to the health benefits. The criteria for selection of tomato varies with country and the culture. Asian markets for tomatoes are particular about lighter colours while in European markets, small shapes of

Fish Taco Catering

Taco salsa, taco sauce and taco crema/cre mes: is there a difference?

Not everyone operates on the level of sophistication of a fish taco catering company. And yet Mexican-style food is a subspecialty of just about every respectable amateur chef. So it’s useful to know the difference, particularly with gourmet fish tacos.

And if you’re host to a large event with a fiesta theme, it might make your planning conversation with your taco caterers go better to know the difference as well. Some guests might prefer a salsa over a sauce, or a sauce over a crema, or maybe a crema over both (note: the better vendors will offer a full selection).

Part of the confusion is just about everyone knows that the Spanish word for sauce is salsa. But in gastronomy, the two are not interchangeable. The best defining differences we can offer are the following:

Taco salsa: These tend to be the chunkier, tomato-based (or tomatillo, for a green salsa verde) made with fresh chiles and other seasonings. A salsa might have corn or even fruit as an ingredient. For the most part, a salsa is a mix of uncooked ingredients.

Taco sauce: The ingredients – chiles, onions, sometimes tomatoes – are roasted

Tacos

It takes a little sleuthing to figure out if Americans do or do not like hard-shell tacos. And one must do a fair amount of research to find out why hard shell tacos ever existed in the first place. But what we were able to find is that soft shelled tacos seem to have won the hard vs. soft battle some time in the recent past.

And perhaps not a moment too soon for authentic taco catering providers. That’s because the hard shell taco is not only an invention (an adaptation, actually) from north of the border, and it’s just not good party food. Having to navigate the hard, u-shaped taco shell while wearing nice clothes, not to mention the decision to eat it sideways in an attempt to prevent it from exploding, which it does anyway, is just too hard for anyone trying to have a good time.

(Note: taco catering has made taco dining a preferred way to entertain, taking it from the mundane Taco Tuesday night at the family dinner table to the level required of weddings, corporate events, film shoots and larger family events such as graduations, bar and bat mitzvahs, and birthdays.)

So how were tacos meant to

Seed Treatment

Colin was talking about a new microbial, namely Acceleron B-300 SAT, that Novozymes (in partnership with Monsanto) has launched; this microbial will be applied to all of Monsanto’s new corn seeds sold in the United States.

Microbials represent about two-thirds of the market for agricultural biological products. Biological is just one facet of the market for seed treatment, which is growing at a dynamic pace worldwide. Today, nearly all corn and cotton, and about two-thirds of soybean seeds are treated in one way or another in the United States. As the full potential of crops lies in the seed, the demand for is increasing, globally, and is being adopted across regions. The coatings protect against insects, diseases, and environmental stresses while enhancing nutrient uptake.

Seed treatment includes the application of chemical ingredients or biological organisms to the seed, in order to enable seed protection by suppressing, controlling, or repelling plant pathogens, insects, or other pests that attack seeds, seedlings, and plants.It also enables seed enhancement by improving their performance post harvesting and conditioning them before they are sown.

So how bright is the future in seed treatment market?

According to a report by a market intelligence firm, ‘the global market for seed treatment chemicals

Collagen

Collagen has been one of the most widely used food additives as well as a must-have component of most of the Nutri cosmetics that are gaining popularity. Let’s explore the market sentiments to this novel protein.

Proteins are one of the important classes of nutrients. Protein is the structural component of body tissues, which helps in the growth and overall development of the body. Collagen protein is the cement that holds everything together.

Collagen is the most profuse protein in the entire animal kingdom, constituting approximately 30% of the proteins in the body. It is naturally produced in the bodies of animals and is the main component of connective tissues, thus contributing to the elasticity of the skin. Apart from that, collagen is also one of the important components of the first line of defense and prevents absorption and spreading of pathogenic (disease-causing) substances, environmental toxins, microorganisms and cancerous cells.

How the global market is responding to this natural sweetener?

A report by a market research firm, estimates global collagen market to grow at a CAGR of 6.3% during the period 2017-2022.

As per the source, there are two varieties of collagen, namely, animal-based collagen and marine-based collagen. The former dominates the market with more

Vinegar

The Bible frequently refers to vinegar being used for bathing and embalming, and it was offered to Jesus Christ when he was crucified on the cross. In the Islam traditions, it is thought to have been a favorite of the Prophet Mohammed. Of course the European royalty were not to be left out, using it primarily in food preparation. (They weren’t big on bathing.)

Hippocrates, the father of medicine, prescribed apple cider vinegar to be mixed with honey for a variety of health complaints, including lung congestion and coughs. He theorized that vinegar could remove infection by applying it to the wounded area,which was vital for the armies of ancient Greece.

In 218 B.C. the Carthaginian general Hannibal pressed vinegar into service when he crossed the Alps. His troops discovered that heating vinegar then pouring it over large stones would dissolve them, making passage easier for their animals.

The army of King Louis XIII of France, in the early 1600’s, used vinegar to cool off the cannons of his army in their many battles. When applied to the hot iron cannons, it not only had a cooling effect, but cleaned the surface metal, thus inhibiting rust.

Not to be outdone, many armies of the

Brussels Sprouts

Throughout history, conquering armies have frequently taken their popular foods into other countries and, depending on the climates and growing conditions, cabbage took on different colors and appearances. Regardless of who gets the nod for discovering this popular vegetable, it was widely accepted in Europe and frequently sliced and fermented. (Once again, explorer Marco Polo lost out discovering cabbage in his travels but possibly ate it in his native Italy.)

Cabbage made its appearance in America around 1700 and was probably grown and eaten by the colonists, as well as some Native Americans. Although usually cooked, in the 1700s the Dutch created a raw “cabbage salad” which became what is now our modern day coleslaw. Centuries before, cut up and originally eaten with vinaigrette, the Dutch took coleslaw to a new (and less healthy) level by adding egg, some type of fat and dairy, usually in the form of our mayonnaise. This version has been referenced in American literature as far back as 1785. Some adventurous chefs added shredded carrots and jazzed it up a bit, but the basic recipe still dominates American menus. Because it was highly perishable and messy, it certainly wasn’t packed into the bags of military soldiers

Know Your Mushrooms

While mushrooms presumably date back to the cavemen, the earliest documented usage goes back to ancient China, where mushrooms were consumed for medicinal as well as culinary purposes. (Long before explorer Marco Polo trekked over to China.) Always on top of the latest food discoveries, Romans enjoyed them as a food, but since all mushrooms are not edible, those inventive emperors employed food tasters to determine which might be poisonous. (Certainly not an enviable job. You never knew which meal might be your last.) Throughout history, mushrooms have been dried and then eaten all winter, which placed them highly in demand.

Asians in particular value mushrooms as a medicine, like the reishi, maitake and turkey tail, and they ingest them frequently for health issues, either cooked or as a tea. With over 65% of the world’s production, China tops the list, followed by Italy and Poland. At 5%, the U.S. is no slouch, cranking out 390,000 tons a year. (That’s a lot of soup.)

Among many ethnic cultures, mushrooming or foraging is a popular pastime. Not only can you find some tasty varieties, but you get fresh air and exercise at the same time. Just make sure you recognize the ones

Small in Size, Big in Nutrition

They are mentioned frequently in the Bible, both Old and New Testament, and of course who can dismiss the venerable olive branch which symbolizes peace. Hebrew cuisine valued the fruit as well as the oil, which was considered holy and had many uses, including oil lamps, personal grooming and religious ceremonies.

The island of Crete made a major impact in the olive business several thousand years B.C. but has been dwarfed in modern times by larger and more populated countries. Case in point, Spain takes top honors for introducing olive trees to the Americas, where they showed up around the time Columbus raised his sails and headed West. (Who knows, maybe Columbus had something to do with it.) It is believed that Spanish missionaries in the 18th century brought the olive tree to U.S. territory as they traveled up through Mexico, finding their way to the rich soils of California before it was settled and achieved statehood. Still a major industry in Spain, they boast the largest production with approximately 6 million tons per year. Italy and Greece place second and third with 2.5 to 3.5 million tons annually. There’s no question that the Mediterranean countries lead the pack, as 90%