Gastronomic, etc.

Your Stay-Full Diet Plan; Get tips for cutting calories that won't leave you feeling hungry

2010-03-13T17:03:00.002+08:00

Last time you tried to lose weight, did you become so ravenous that you blew it with a big binge? Sure, you have to eat less to slim down, but drastic changes shouldn't happen overnight. We're here to make the trimming process painless. The plan: Give yourself 2 to 3 weeks to gradually reduce portion sizes. Start by comparing the amount you'd normally eat with the recommendations in our portion guide. Then, downsize proteins, starches and/or fats by about one third each week until you reach the ideal serving size. To fill in the gaps, round out your plate with lots of volume-rich foods (big in mass but low in calories) like fruits and veggies.

Sample 5-Day Stay-Full Meal Plan

This plan provides about 1,550 calories a day. (If you need more or fewer calories, simply add or subtract a snack; each one is about 150 calories.) To help you lose weight while staying full, we're emphasizing water-packed soups, salads, fruits and veggies. The menus also include lean protein and fiber-filled whole-grains; these foods are digested super-slowly, so they'll ward off between-meal hunger pangs that weaken your willpower. Feel free to mix and match breakfasts, lunches, dinners and snacks as you like.

Day 1

Breakfast

Bacon, egg & tomato sandwich: Top 2 slices lightly toasted whole-grain bread with 1 scrambled egg, 1 slice turkey bacon and 2 slices tomato.
4 oz calcium- and vitamin D-fortified orange juice

Lunch

Greek shrimp salad: Whisk together 1 Tbsp extra-virgin olive oil, 1 Tbsp red wine vinegar, ⅛ tsp dried oregano, and salt and pepper to taste. Drizzle over 1 cup romaine lettuce, 2 Tbsp feta cheese crumbles, ½ cup sliced grape tomatoes, 5 sliced Kalamata olives, ½ sliced red bell pepper, ¼ sliced cucumber, 2 slices red onion and 10 precooked shrimp; toss.
10 whole-wheat pita chips

Dinner

Risotto with saffron & scallops: Cook ¼ cup Arborio rice in 8 oz chicken stock according to package directions. Stir in 1 pinch saffron. Sauté 1 clove crushed garlic in 2 tsp olive oil over medium heat for 30 seconds. Add 4 oz bay scallops and sauté until opaque (about 3 to 5 minutes). Fold into risotto.
2 cups baby spinach sautéed in 1 tsp olive oil

Snacks

8 oz minestrone with 2 Tbsp grated Parmesan
4 oz all-natural rice pudding topped with 1 Tbsp dried tart cherries

Day 2

Breakfast

5.3 oz 2% Greek yogurt with honey, 1 sliced banana, 1 Tbsp chopped walnuts

Lunch

2 oz smoked turkey slices, ½ sliced apple, 1 slice Cheddar and 1 Tbsp honey mustard on 2 slices whole-wheat bread
½ cup cucumber salad (sliced cucumbers drizzled with white vinegar and seasoned with salt and pepper)

Dinner

Chinese food takeout: 8 oz ginger chicken with broccoli, 5 oz garlic sugar snap peas, ½ cup brown rice

Snacks

½ cup soft-serve chocolate ice cream
1 cup cantaloupe chunks and 1 cup pineapple chunks, topped with ¼ tsp chopped mint

Day 3

Breakfast

Strawberry French toast: Dip 1 slice whole-wheat bread into 1 large beaten egg. Fry in 1 tsp butter over medium heat until golden, 2 to 3 minutes, turning halfway. Top with 1 cup sliced strawberries tossed with 1 tsp sugar.
8 oz nonfat or 1% milk

Lunch

Southwestern veggie burger: Prepare 1 black-bean veggie burger according to package directions. Serve on whole-wheat hamburger bun with ¼ sliced avocado, tomato and onion slices, and 1 Tbsp barbecue sauce.
10 blue-corn tortilla chips

Dinner

Cranberry-chicken couscous: Combine ¼ cup dried cranberries, ¼ tsp curry powder and ½ cup chicken broth. Bring to a simmer. Add ¼ cup whole-wheat couscous. Cover, remove from heat and steam for 10 minutes. Add 4 oz cubed grilled chicken breast and 1 Tbsp chopped fresh parsley; toss.
1 cup string beans with 1 tsp olive oil

Snacks

16 oz light mango smoothie (Try Jamba Juice Jamba Light Mango Mantra, or make your own smoothie by blending ½ cup frozen mango chunks with ½ cup calcium- and vitamin D-enriched orange juice and ½ cup nonfat vanilla yogurt.)
1 oz cinnamon-brown sugar roasted almonds

Day 4

Breakfast

1 cup whole-oat cereal (such as Cheerios), 1 cup blueberries, 2 Tbsp almonds, 8 oz nonfat or 1% milk

Lunch

Small 3-bean chili and ½ roast beef sandwich with wasabi (spread 1 Tbsp wasabi mayonnaise on ½ kaiser roll and top with 2 oz lean roast beef, ½ tsp pickled ginger and romaine lettuce)

Dinner

4 oz meat loaf
1 small baked potato with 1 Tbsp sour cream
1 cup sliced carrots roasted in 2 tsp extra-virgin olive oil

Snacks

1 mini Babybel cheese and 1 apple
10 pretzel twists dipped in 2 tsp Nutella hazelnut spread

Day 5

Breakfast

½ cup cooked oatmeal with 1 tsp brown sugar and 1 Tbsp each dried cherries, dried cranberries and dried blueberries (or try Starbucks Perfect Oatmeal)
12 oz nonfat cappuccino

Lunch

Peanut butter and banana pizza: Spread 1 whole wheat pita with 1 Tbsp peanut butter. Top with ½ sliced banana. Drizzle with 1 tsp honey and broil for 2 minutes.
8 oz nonfat or 1% milk

Dinner

Mexican rice bowl: Toss ½ cup cooked brown rice with ½ cup each drained canned black beans and microwaved frozen corn. Top with ½ cup diced tomato, ¼ cup chopped onions, 2 Tbsp shredded Cheddar and ¼ cup chunky salsa.

Snacks

Two 2¼-in. homemade chocolate chip cookies; 8 oz coffee with 1% milk
1 pear, quartered, sprayed with nonstick cooking spray and roasted at 400°F for 15 minutes, topped with ½ cup vanilla frozen yogurt

11 Satisfying Foods (Keep this list with you!)

Vegetable- and-bean-based soups and chilis
Fresh fruits and vegetables
Baked potatoes
Main-dish salads with vinaigrette
Lean broiled or baked meat, fish and skinless white-meat chicken
Brown rice, whole-wheat couscous risotto, pasta and polenta au naturel or with a light vegetable or tomato sauce
Whole-grain cereals
Small servings of olive oil, canola oil and butter
Small portions of natural tortilla and regular potato chips (Fat-free ones aren't satisfying)
Mini-servings of cookies, ice cream and brownies
Coffee, tea, nonfat cappuccinos and lattes

For a few more get-real tips when it comes to dieting, check out The Get Real Diet Plan.

Be an almond snacker

2010-02-24T21:46:00.002+08:00

by Ed Biado

Although almonds aren’t the cheapest nuts to munch on to satisfy your oral fixation, their price is justified by the health benefits you get from snacking on the nut. Even the Bible has said that it’s “among the best of fruits.” So, almonds should be in your grocery list if you want...

1. ...a healthier heart. A fantastic source of vitamin E that can reduce the risk of heart attack by up to 50%, almonds also have antioxidants that lessens a person’s heart disease tendencies and lowers the amount of C-reactive protein, which causes damage to the arteries.

2. ...to regulate your cholesterol levels. Almonds are rich in monounsaturated fats, a “good” HDL cholesterol that lower the “bad” LDL cholesterol. It has been suggested that a handful of almonds a day can reduce your bad cholesterol levels by up to 12%.

3. ...better blood circulation. The high levels of potassium and low levels of sodium found in almonds work hand in hand to improve blood circulation and regulate blood pressure. Their magnesium content acts as a de-clogger and helps improve the flow of nutrients in the bloodstream. This is supported by the generous dose of iron that transports oxygen in the cellular level.

4. ...to improve your brain power. Ayurveda, a system of Indian traditional medicine, considers almonds to be highly effective in inducing superior intellect and longevity. Modern medical sciences aren’t all that convinced on this benefit, but they did discover that almonds contain phenylalanine, a brain-boosting chemical.

5. ...to reduce the risk of cancer. The vitamin E, phytochemicals and flavonoids in almonds help suppress the growth of breast cancer cells. It also helps prevent colon cancer because of its high fiber content. Because it contains boron, it can also help in preventing prostate cancer.

6. ...to be on a gluten-free or carbohydrate-restricted diet. Almond flour are a popular cooking ingredient, often as a wheat flour-substitute, for people who have gluten sensitivity, coeliac disease and wheat allergies. You can also use almond flour if you want to restrict your carbohydrate intake because a cup of which only has a net carb content of of 10 grams.

7. ...more energy. Almonds are a well-known energy booster, being a key ingredient in many energy bars. They are rich in protein, manganese, copper and riboflavin—all sources of energy.

8. ...to lose weight. Almonds are so dense in nutrients that consuming them makes one feel full. This prevents overeating and would eventually translate into weight loss.

9. ...to prevent birth defects. Folic acid is one of the best defenses against birth defects, being a promoter of healthier cell growth and tissue formation. Pregnant women who eat almonds regularly can significantly reduce their offspring’s risk of birth defects because of the nuts’ considerable folic acid content.

10. ...to maintain sugar levels. Almonds are good for diabetics because they’re a low glycemic index food. They have a stabilizing effect on sugar and insulin levels when consumed after meals. This prevention in spikes would also be helpful to people who are at risk to have the condition.

6 Easy Slim-Down Strategies

2010-02-08T17:18:00.000+08:00

By Liz Vaccariello, Editor-in-Chief, Prevention

Losing weight is about a series of small steps--one less dessert here, an extra 10 minutes on the elliptical there--plus smart lifestyle moves that continually inch you closer to your goals. But like any change, try to do everything at once and you could wind up feeling deprived and deflated (and not in the good way). So instead of vowing to cut calories AND exercise 7 days a week AND forsake ice cream and pizza for the rest of your life, start out with a few of these research-proven tricks that can help you drop pounds. Once you've mastered one, add in another; before you know it you'll see results on the scale--no drastic changes required.

1) Weigh yourself daily
Why It Works: Weekly weigh-ins are a staple of many popular weight loss programs, but some studies show that daily weighing can be key to lasting weight loss. When researchers at the University of Minnesota monitored the scale habits of 1,800 dieting adults, they found that those who stepped on every day lost an average of 12 pounds over 2 years (weekly scale watchers lost only 6) and were less likely to regain lost weight. Step on the scale first thing every morning, when you weigh the least. Expect small day-to-day fluctuations because of bloating or dehydration, but if your weight creeps up by 2% (that's just 3 pounds if you weigh 150), it's time to skip dessert.

2) Keep TV viewing under 2 hours a day
Why It Works: TV junkies miss out on calorie-burning activities like backyard tag with the kids; instead, they become sitting ducks for junk-food ads. One study found that adults who watch more than 2 hours of TV per day take in 7% more calories and consume more sugary snacks than those who watch less than an hour a day. Wean yourself off the tube by introducing other activities into your life. Eliminate the temptation to watch between-show filler by recording your must-see programs so you can fast-forward through the ads. Or subscribe to a mail-order DVD service like Netflix, and make a movie the only thing you watch all day.

3) Eat 4 g of fiber at every meal
Why It Works: A high-fiber diet can lower your caloric intake without making you feel deprived. In a Tufts University study, women who ate 13 g of fiber or less per day were five times as likely to be overweight as those who ate more fiber. Experts see a number of mechanisms through which fiber promotes weight loss: It may slow down eating because it requires more chewing, speed the passage of food through the digestive tract, and boost satiety hormones. To get 25 g of fiber a day, make sure you eat six meals or snacks, each of which contains about 4 g of fiber. For to-go snacks, buy a piece of fruit; it's handier than vegetables, so it's an easy way to up your fiber intake. One large apple has just as much fiber (5 g) as a cup of raw broccoli.

4) Sleep at least 7 hours a night
Why It Works: A University of Chicago study found that people deprived of Zzzs had lower levels of the hormones that control appetite. "The research suggested that short sleep durations could be a risk factor for obesity," says James Gangwisch, Ph.D., an epidemiologist from Columbia University Medical Center. Sure enough, his follow-up study of 9,588 Americans found that women who slept 4 hours or less per night were 234% more likely to be obese. The key number for most people is 7 hours or more a night, he says, so set an early bedtime and stick to it.

5) Drink 8 glasses of water per day
Why It Works: Water is not just a thirst quencher--it may also speed the body's metabolism. Researchers in Germany found that drinking two 8-ounce glasses of cold water increased their subjects' metabolic rate by 30%, and the effect persisted for 90 minutes. One-third of the boost came from the body's efforts to warm the water, but the rest was due to the work the body did to absorb it. "When drinking water, no calories are ingested but calories are used, unlike when drinking sodas, where additional calories are ingested and possibly stored," explains the lead researcher, Michael Boschmann, M.D., of University Medicine Berlin. Increasing water consumption to 8 glasses per day may help you lose about 8 pounds in a year, he says, so try drinking a glass before meals and snacks and before consuming sweetened drinks or juices.

6) Stick to an 8-hour workday
Why It Works: A University of Helsinki study of 7,000 adults found that those who'd packed on pounds in the previous year were more likely to have logged overtime hours. Lack of time for diet and exercise is most likely the cause, but it's also possible that work stress has a direct effect on weight gain through changes in hormones like cortisol. Set firm limits on your workday so that when you're done, you still have the oomph to take a bike ride and cook a healthy dinner.

To help you stay productive enough to finish on time, set an hourly alarm; when it goes off, deal with your most pressing duties.

2010-02-06T16:08:00.000+08:00

According to the author's mom, the great Marcella Hazan, colander should be sitting in the sink so the pasta can be drained the very instant it's cooked.

It doesn't get any better than a bowl of pasta, right? But too often cooks ruin a great dish by following one (or more) of these myths. Avoid them, and you'll be licking your plate clean in no time.Myth: Breaking long pasta into shorter pieces makes it easier to eat.If spaghetti were better short, it would have been made that way! Plus, broken strands are hard to eat since they’re not long enough to twirl onto a fork.

Myth: Add olive oil to the cooking water to keep the pasta from sticking.

Pasta shouldn’t stick when properly cooked. If it’s cooked with olive oil, it will actually coat the noodles and prevent sauce from sticking.

Myth: Throw the pasta against the wall—if it sticks, it’s done.
The only way to know if it’s done is to taste it! It should be al dente, or firm to the bite. The more pasta cooks, the gummier it gets, so if it sticks to the wall it’s probably overdone.

Myth: Rinse pasta after cooking and draining.
This will make the pasta cold and rinse away the starch that helps bind the sauce with the pasta.

Myth: It’s all about the sauce.
Italians will tell you it’s pasta with sauce—not sauce with pasta! Too much sauce buries the flavor of the pasta and overwhelms it.

By Giuliano Hazan | Photography by James Wojick

Lack of "excellent" coffee blends: Consumer Reports

2010-02-03T21:06:00.003+08:00

NEW YORK (Reuters) – After tasting 37 different blended coffees, Consumer Reports couldn't find one that measured up to its "excellent" or "very good" ratings, the publication said Tuesday.

The less-than-glowing report follows a year that saw tight supplies of high-quality arabica coffee beans in Colombia, followed by steep premiums that caused some roasters to look for cheaper and more available options for their blends.

Ranking at the top of the list of 14 caffeinated blends -- earning a rating of "good" -- are the Starbucks House Blend, calculated at 26 cents per cup, and Green Mountain Signature Nantucket Blend Medium Roast, at 23 cents per cup.

Blends are the best-selling type of ground coffee and contain beans from at least two regions or countries, the publication said.

The highest score for the 13 decaffeinated coffees also failed to reach the top two categories. The better scoring varieties included Allegro Organic Decaf, Blend Medium Dark, Peet's Decaf House Blend, Caribou Daybreak Coffee Morning Blend Decaf and Bucks County Decaf Breakfast blend.

Consumer Reports has a rating criteria in which the tasters look for specific characteristics including the flavor and aroma.

The publication advised coffee drinkers not to count on familiar brand names or expensive price tags, noting that the cost doesn't accurately reflect the cost per cup due to varying grind densities, and recommended ratios of coffee to water.

Consumer Reports is published by Consumers Union, an independent nonprofit organization that does not accept outside advertising or free test samples, it said in a release.

Full results of the coffee ratings will be available in the March issue of Consumer Reports and online at www.ConsumerReports.org.

(Reporting by Marcy Nicholson; Editing by Lisa Shumaker)

4 Foods to Help You Look Years Younger

2010-01-28T15:14:00.001+08:00

By Joy Bauer M.S., R.D., C.D.N.

A good face cream can work wonders, but it's equally important to nourish your skin from the inside out. Below, I present four delicious foods packed with essential nutrients to keep your skin looking radiant and fresh!

1. Sweet Potato Fries
Sweet potatoes are a dynamite source of beta-carotene (their bright orange color is a dead giveaway). Your body converts beta-carotene to vitamin A, a nutrient that helps to continually generate new, healthy skin cells.

I like to turn sweet potatoes into crispy oven-baked French fries. Cut peeled potatoes into ¼-inch strips and spread them in a single layer on a baking sheet coated with oil spray. Mist the fries with oil spray and season with salt, black pepper, or any other seasonings (ground cinnamon, curry powder, and chili powder are all fun options). Bake in a 400 degree oven for 20 minutes, flipping the fries halfway through. I finish my fries under the broiler for 5 minutes to get them extra crispy!

2. Balsamic Carrots
Like sweet potatoes, carrots come equipped with a generous supply of beta-carotene. In addition to its pivotal role in skin cell renewal, beta-carotene acts as a potent antioxidant, sopping up damaging free radicals that accelerate skin aging.

Fend off wrinkles with my recipe for Roasted Balsamic Carrots. Cut 1 pound of peeled carrots into 1/2-inch wedges. Spread the carrots over half of a large sheet of aluminum foil, and sprinkle them with ¼ cup balsamic vinegar, 2 tablespoons minced fresh rosemary, 2 cloves minced garlic, ¼ teaspoon paprika, salt, and pepper. Drizzle the carrots with 1 tablespoon olive oil and fold the foil over to create a tightly sealed packet. Place on a baking sheet and bake in a preheated 400 degree oven for 25 minutes or until the carrots are tender.

3. Spinach Marinara
Spinach delivers a triple of dose of wrinkle-fighting antioxidants: vitamin C, vitamin E, and beta-carotene. All three work in concert to protect your skin from the sun's UV rays so it stays vibrant and healthy.

Make a quick spinach marinara sauce by wilting fresh spinach leaves into a pot of simmering tomato sauce, then serve over pasta or grilled chicken cutlets.

4. Toasted Pecans
Pecans are one of a short list of foods rich in Vitamin E, a nutrient that's vital to skin health. By forming a protective barrier in the cell membranes of your skin, the vitamin E in pecans helps to ward off harmful free radicals and therefore helps to keep skin firm and elastic.

Pecans are delicious on their own, but toasting them makes them incredibly buttery and rich...they're like candy! Spread pecans on an ungreased baking sheet and toast them in a preheated 350 degree oven (or a toaster oven) for about 10 minutes (watch them closely to make sure they don't burn). Enjoy them whole as a scrumptious snack, or chop them up and sprinkle them into oatmeal or low-fat yogurt.

Follow Joy Bauer on Facebook and Twitter for more tips on healthy eating!

Soup Therapy: Detoxify, Lose Weight, and Boost Immunity

2010-01-24T14:54:00.003+08:00

By Dr. Maoshing Ni

The healing power of soup: something that both scientists and grandmothers can agree on. From helping you lose weight to warming you up from the inside out to boosting your immunity, soup is a winter staple that you shouldn’t be without. Maybe that is one reason that it is celebrated this month with its very own National Soup Month. Here's a closer look at what you can do to benefit from soup's amazing healing powers.

The healing power of soup
An ancient Chinese proverb states that a good doctor uses food first, then resorts to medicine. A healing soup can be your first step in maintaining your health and preventing illness. The therapeutic value of soup comes from the ease with which your body can assimilate the nutrients from the ingredients, which have been broken down by simmering.

Here are some healing soup tips that will preserve your wellness and longevity:

1. Lose weight with soup
Obesity is on the rise throughout the industrialized world, resulting in a startling increase in the rates of heart disease, stroke, cancer, and diabetes. You can count yourself out of the statistics if you eat a bowl of soup at least once a day. Nutritious low-salt soups will nourish you as they flush excess wastes from your body. It has been found that people who eat one serving of soup per day lose more weight than those who eat the same amount of calories, but don’t eat soup. Homemade soup is your best bet, because canned soups tend to be loaded with salt and chemicals. My advice is to use organic vegetables whenever possible. The herbicides and pesticides that can be present in conventional produce can assault the immune system and overload it with toxins.

2. Build your immunity
Your immune system needs a lot of minerals to function properly and the typical Western diet does not always hit the mark. When you slowly simmer foods over low heat, you gently leach out the energetic and therapeutic properties of the foods, preserving the nutritional value of the foods. Keep in mind that boiling can destroy half of the vitamins found in vegetables, so cook soup over a low heat.

Immune-Boosting Soup
Simmer these ingredients for 30 minutes: cabbage, carrots, fresh ginger, onion, oregano, shiitake mushrooms (if dried, they must be soaked first), the seaweed of your choice, and any type of squash in chicken or vegetable stock. Cabbage can increase your body’s ability to fight infection, ginger supports healthy digestion, and seaweed cleanses the body. Shiitake mushrooms contain coumarin, polysaccharides, and sterols, as well as vitamins and minerals that increase your immune function, and the remaining ingredients promote general health and well-being. Eat this soup every other day to build a strong and healthy immune system.

3. Detoxify your body
As a liquid, soup is already helping you flush waste from your body. When you choose detoxifying ingredients, such as the ones featured in the recipe below, you are really treating your body to an internal cleanse. The broth below boasts many benefits: it supports the liver in detoxification, increases circulation, reduces inflammation, and replenishes your body with essential minerals.

Super Detoxifying Broth
Simmer the following for 1–2 hours over a low flame: anise, brussels sprouts, cabbage, Swiss chard, cilantro, collards, dandelion, fennel, garlic, ginger, kale, leeks, shiitake mushrooms, mustard greens, daikon radish, seaweed, turmeric, and watercress. Drink 8 to 12 ounces twice a day. You can keep this broth in your fridge for up to one week; however, it is always best to serve soups when fresh because each day, the therapeutic value decreases.

In addition to using cleansing herbs in soups, you can take cleansing herbs in supplements. For a gentle but powerful cleanse using Chinese herbs, Internal Cleanse increases the ability of the liver to cleanse the body of internal and environmental toxins.

4. Warm up with a hearty soup
You always want to eat for the season. Soups provide something the body craves in cold weather. When you cook foods into a soup, you are adding a lot of what Chinese nutrition would call “warming energy” into the food. Warming foods to feature in your soups include: leeks, onions, turnips, spinach, kale, broccoli, quinoa, yams, squash, garlic, scallions, and parsley. As a spice, turmeric aids with circulation, a great boost against the cold weather.

5. Get well faster
As you mother may have instinctively known, when you are sick, there is no better healing food than soup. The reason for this is that soups and stews don’t require as much energy to digest, freeing your body up to fight the infection.

It would be impossible to talk about soup’s healing abilities without putting the spotlight on homemade chicken noodle soup. Studies have found that chicken noodle soup does seem to relieve the common cold by inhibiting inflammation -- helping to break up congestion and ease the flow of nasal secretions.

While chicken soup may not cure a cold outright, it does help alleviate some of the symptoms and can help as a preventative measure. Many of my patient’s keep the herbal formula Cold & Flu in their medicine cabinets so its there to support recovery when a cold strikes.

In Chinese medicine, you would traditionally be given a tonic soup specifically tailored to your needs, and for that level of personal care, it is a good idea to consult a health practitioner knowledgeable in Chinese nutrition.

I hope you have gotten a taste of the healing power of soup! I invite you to visit often and share your own personal health and longevity tips with me.

May you live long, live strong, and live happy!

—Dr. Mao

This blog is meant to educate, but it should not be used as a substitute for personal medical advice. The reader should consult his or her physician or clinician for specific information concerning specific medical conditions. While all reasonable efforts have been made to ensure that all information presented is accurate, as research and development in the medical field is ongoing, it is possible that new findings may supersede some data presented.

Top tips for flat abs (eating required!)

2010-01-23T14:50:00.000+08:00

by Lucy Danziger

Let's all say it together: Crunches are boring! We all hate crunches, but flatter abs would certainly be nice. We want them without doing so much to get them. This year, you can have both—the abs and the easy moves. The best part is that it will happen fast if you stick with the program. The truth is, there are so many ultra-effective tips and moves for a leaner stomach that you can swear off crunches forever, if you'd like, and still chisel your middle. One of my favorites? The plank! For more simple, enjoyable ways to shed inches from your waist, try my favorite ab moves and tips from the last year of SELF:

1) Go on an abs spree
Grouping all your ab exercises together can deliver better results than switching back and forth between various body parts, according to Nicole Stewart, a pilates instructor in Los Angeles. Working your abs to the "burning" point delivers a sizzling stomach.

2) Feast on a little fat!
A smidge of fat in your diet can actually help your midsection get svelte. Studies suggest that foods rich in monounsaturated fats—including olive oil, nuts, seeds and avocado—can help prevent the accumulation of unwelcome tummy fat.

3) Try teamwork
Toning up and slimming down doesn't need to be a solitary pursuit. Grab a pal for this exercise: Lie on the floor with your legs straight up in the air, says Akin Williams, a group fitness instructor at Equinox Fitness Clubs in New York City, who created this move. Ask a buddy to command you to bring your legs up and down randomly (saying, for example, "Right leg down, left leg up" and "Both legs up") every few seconds. Use your ab muscles to follow her directions, keeping your lower back pressed into the floor. Do this for three or four 20- to 60-second sets, resting 1 minute between each set. Then switch and you be the leader. These random commands trigger a rapid contraction of your muscles, tiring the more easily sculpted areas of your abs, so "you see better results in less time," says Pete McCall, an exercise physiologist in San Diego for the American Council on Exercise. Hey, what are friends for?

4) Tone abs while you burn fat
Heart-pumping activity triggers your body to convert abdominal fat to fuel, research shows. Aim to do 30 minutes or more most days. Squeeze even more belly benefits from your stint on the treadmill by ramping up the incline, or relying on your core muscles to keep you upright on the elliptical (grip the handlebars, but don't use them to support you!) to engage your core, says Joanna Stahl, group fitness instructor at Equinox Fitness Clubs in New York City.

5) Try the Dragonfly
Start on all fours, a weight in each hand. Extend left leg behind you in line with body; extend right arm out to side at shoulder level. Keeping left leg lifted, curl weight toward chest (see the move). Straighten arm for one rep. Do 12 reps. Switch sides; repeat.

6) Find your balance
A great way to tighten and tone your core? Give yourself a stay-steady challenge. "Strength moves requiring balance work the tough-to-reach transverse abdominis more effectively than traditional ab toners do," says Robert Sherman, a trainer in Rockville, Maryland. Use a folded bath towel, a BOSU or a pair of balance pods to make it hard to find your footing for this move, called the Lunge-Up: With left foot on pod or towel, lower into lunge, knee over ankle, thigh parallel to ground, right knee bent with heel raised, hands on hips. As you straighten left leg, push off ball of right foot, bringing right thigh in front and parallel to ground, balancing on pod. Slowly return to start. Do 12 reps. Switch legs; repeat.

5) Bend those knees
Add a tummy-toning balance challenge to traditional squats by doing them on one leg, as Roxy pro surfer Kassia Meador swears by. Do two sets of 12 reps on alternate days for abs that make waves.

6) Do the ab-up
A side plank sculpts flat abs fast by focusing on obliques, the muscles that wrap around your middle and hold you in. Lie on left side, resting on left forearm and left hip, knees and feet stacked, right arm at side. Lift left hip into a side plank. Lower and touch left hip to ground, then lift back up, holding abs in tight, for one rep. Do 20 reps. Switch sides; repeat.

7) Go bananas!
The fruit contains 422 milligrams of potassium, which helps limit belly-bloating sodium in your body. Talk about peel appeal! Another source: four stalks of celery deliver 416 mg of potassium.

8) Do bench presses
Extending your arms during the pec-perking exercise causes your ab muscles to contract, toning your abs as well as your arms. Add two sets of 12 reps to your usual routine.

9) Chill out
Increased levels of cortisol, a stress hormone, can lead to excess stomach fat, research shows. Try delegating work duties, pursue a hobby you find relaxing, whether it's knitting or jewelry making, and make laid-back lunch dates with buddies to lighten your mood—and slim your middle!

Want more secrets to your strongest, slimmest stomach yet? Try the step-by-step Jump Start Plan at Self.com, packed with easy eat-better tips and a workout designed by The Biggest Loser's Jillian Michaels.

2010-01-05T19:01:00.000+08:00

Do you have a spare tire, love handles, or a belly bulge left over from the holidays? Or maybe it’s been accumulating for more than a few holiday seasons? Did you have your cake, drinks, cookies and turkey dinner – and eat them too? Don’t fret. Here are a few simple tricks from my best-selling book: The Life Force Diet(Wiley, 2006) that can help you start the New Year on the right—and maybe lighter—foot:

Drink plenty of water throughout the day to beat dehydration. Alcohol consumption, fatty foods, and insufficient water are some of the main reasons people feel “hung over” and heavy from the holidays. Every cell in your body needs adequate water to function properly so try to drink at least 2 Litres a day to flush fat and toxins out.

Take a high-quality B-complex and vitamin C supplement, both of which are depleted by alcohol consumption and stress—and chances are you had both during the holidays.

Eat fruit in the morning on an empty stomach—fruit is the best food to keep the lymphatic system cleansed and moving properly. The lymphatic system is what I call “the body’s version of a street-cleaner”—it sweeps up toxins, fat, and the by-products of bodily processes to lessen pain, inflammation, cellulite, and toxic overload in the body.

Eat a large green salad for lunch and dinner if you’re having dinner at home. And if you just can’t stand another salad, wrap it up! Put lettuce, sprouts, avocado, tomato, and cucumber (or some combination of these) in a wrap. Add a dash of sea salt and freshly cracked peppercorns and you have a delicious meal in a hurry.

Eat a small healthy snack every two hours to stabilize blood sugar. Wild blood sugar fluctuations can deplete your energy, cause weight gain, intensify food cravings, and depress your immune system, making you more vulnerable to those cold and flu bugs found in droves in the winter months. My preferred option is raw, unsalted almonds—they’re loaded with calcium and blood-stabilizing fiber and protein. Eat 10-12 as a snack between meals.

By Michelle Schoffro Cook on Intent.com

20 Secrets your waiter will never tell you

2009-12-28T10:46:00.003+08:00

By Michelle Crouch, Reader's Digest

What would two dozen servers from across the country tell you if they could get away with it? Well, for starters, when to go out, what not to order, what really happens behind the kitchen’s swinging doors, and what they think of you and your tips. Here, from a group that clears a median $8.01 an hour in wages and tips, a few revelations that aren’t on any menu.

What we lie about
1. We’re not allowed to tell our customers we don’t like a dish. So if you ask your server how something is and she says, “It’s one of our most popular dishes,” chances are she doesn’t like it.
—Waitress at a well-known pizza chain

2. On Christmas Day, when people ask why I’m there, I might say, “My sister’s been in the hospital,” or, “My brother’s off to war, so we’re celebrating when he gets back.” Then I rake in the tips.
—Chris, a New York City waiter and the founder of bitterwaitress.com

3. If you’re looking for your waiter and another waiter tells you he’s getting something out of the stockroom, you can bet he’s out back having a quick smoke.
—Charlie Kondek, former waiter at a Denny’s in Central Michigan

4. If someone orders a frozen drink that’s annoying to make, I’ll say, “Oh, we’re out. Sorry!” when really I just don’t want to make it. But if you order water instead of another drink, suddenly we do have what you originally wanted because I don’t want to lose your drink on the bill.
—Waitress at a casual Mexican restaurant in Manhattan

What you don’t want to know
5. When I was at one bakery restaurant, they used to make this really yummy peach cobbler in a big tray. A lot of times, servers don’t have time to eat. So we all kept a fork in our aprons, and as we cruised through the kitchen, we’d stick our fork in the cobbler and take a bite. We’d use the same fork each time.
—Kathy Kniss

6. If you make a big fuss about sending your soup back because it’s not hot enough, we like to take your spoon and run it under really hot water, so when you put the hot spoon in your mouth, you’re going to get the impression — often the very painful impression — that your soup is indeed hot.
—Chris

7. I’ve seen some horrible things done to people's food: steaks dropped on the floor, butter dipped in the dishwater.
—Waiter at a casual restaurant in the Chicago area

What you’re really swallowing
8. If your dessert says "homemade," it probably is. But it might be homemade at a bakery three miles away.
—Charity Ohlund

9. I knew one guy — he was a real jerk — he’d go to Costco and buy this gigantic carrot cake for $10 and tell us to say it’s homemade. Then he sold it for $10 a slice.
—Steve Dublanica, veteran New York waiter and author of "Waiter Rant: Thanks for the Tip — Confessions of a Cynical Waiter"

What drives us crazy
10. Oh, you needed more water so badly, you had to snap or tap or whistle? I’ll be right back … in ten minutes.
—Charity Ohlund

11. We want you to enjoy yourself while you’re there eating, but when it’s over, you should go. Do you stay in the movie theater after the credits? No.
—Waiter at a casual restaurant in the Chicago area

12. My biggest pet peeve? When I walk up to a table of six or seven people and one person decides everyone needs water. I’m making a trip to deliver seven waters, and four or five of them never get touched.
—Judi Santana, a server for ten years

What we want you to know
13. Sometimes, if you’ve been especially nice to me, I’ll tell the bartender, “Give me a frozen margarita, and don’t put it in.” That totally gyps the company, but it helps me because you’ll give it back to me in tips, and the management won’t know the difference.
—Waitress at a casual Mexican restaurant in Manhattan

14. If you’re having a disagreement over dinner and all of a sudden other servers come by to refill your water or clear your plates, or you notice a server slowly refilling the salt and pepper shakers at the table next to yours, assume that we’re listening.
—Charity Ohlund

What tells us you’re trouble
15. I get this call all the time: “Is the chef there? This is so-and-so. I’m a good friend of his.” If you’re his good friend, you’d have his cell.
—Chris

16. The strangest thing I’ve seen lately? A man with a prosthetic arm asked me to coat check it because the table was a little bit crowded. He just removed his arm and handed it to me: “Can you take this?”
—Christopher Fehlinger

17. We always check the reservation book, scan the names, and hope for someone recognizable. I’m happy if the notes say something like “Previous number of reservations: 92.” If they say something like “First-time guest, celebrating Grandma’s 80th birthday, need two high chairs, split checks, gluten allergy,” then I start rummaging through my pockets for a crisp bill for the hostess and I make sure to tell her how much I love her hair fixed like that.
—Charity Ohlund

How to be a good customer
18. Use your waiter’s name. When I say, “Hi, my name is JR, and I’ll be taking care of you,” it’s great when you say, “Hi, JR. How are you doing tonight?” Then, the next time you go in, ask for that waiter. He may not remember you, but if you requested him, he’s going to give you really special service.
—JR, waiter at a fine-dining restaurant and author of the blog servernotslave.wordpress.com

19. Trust your waitress. Say something like “Hey, it’s our first time in. We want you to create an experience for us. Here’s our budget.” Your server will go crazy for you.
— Charity Ohlund

What you need to know about tipping
20. If you walk out with the slip you wrote the tip on and leave behind the blank one, the server gets nothing. It happens all the time, especially with people who’ve had a few bottles of wine.
—Judi Santana

4 Reasons you are "fake hungry"

2009-12-22T17:30:00.001+08:00

Our appetites can be quite the pranksters. It often fools us to think we are hungry, when often, we may be suffering from something completely different. Distinguishing between false hunger and true hunger will help you know when your body really needs food and when it needs something else.

Hunger Due to Eating the Wrong Food: Symptoms include craving high sugar foods or feeling “hungry” soon after eating a meal. If you just had a big meal that is high in simple carbohydrates and did not contain fiber, protein or healthy fat, all of which help provide a sense of satiety, you may have experienced a drop in blood sugar. In this case, have a healthy snack, such as a piece of fresh fruit and nuts, or cottage cheese or celery and peanut butter or 1/2 of a sandwich on whole grain bread).
Emotional Hunger: Sometimes, our appetites can go haywire when we are experiencing boredom, fear, anxiety, stress or loneliness. Try taking a walk, journaling, listening to some favorite music, calling a friend or chewing a piece of mint gum instead. Read a book, go to a “safe place” like a library or museum or park where you will not be tempted to overeat or distracted by food. Take a bath, meditate, or think about what REALLY would satisfy you, vs. eating to stuff down emotions you do not want to confront.
Hunger Due to Sleepiness: Experts at www.WebMD.com state that two major hormones, leptin and ghrelin, affect and control sensations of hunger and fullness. Ghrelin stimulates appetite, while leptin, made in fat cells, alerts the brain that you have had enough to eat. Lack of sleep causes a significant drop in leptin levels as well as an increase in ghrelin levels, a so called double whammy for appetite control and feelings of satiety. Daytime fatigue may lead people to overeat (often, high sugar, nutrient poor foods) in an attempt to get an extra surge of energy. This is equivalent to placing a Band-Aid on the true problem. It provides only temporary relief, which is soon followed by a crash in energy levels and a resurgence of “hunger” leading to more snacking, increased sugar cravings, etc….a vicious cycle. If you are feeling mid-afternoon hunger pains, try: a brisk 10 min walk around the block (fresh air helps, as does exercise, to boost alertness and increase circulation), a cup of green tea (high in antioxidants and low in caffeine relative to coffee), a 1/4 cup of almonds and a small apple (high in protein, healthy fat and carbohydrates, low in sugar, and a good source of magnesium and fiber). Even taking a few deep breaths can help curb fatigue!
Hunger Due to Thirst: We often mistake thirst for hunger. Try drinking a glass or two of water to identify whether you are truly hungry or just slightly dehydrated, in which case water is the perfect antidote!

When you are really experiencing true hunger, however, it is pretty clear to identify. For instance, a growling stomach will cause us to be cranky and unfocused…until we get some food, that is! If it has been four hours since your last meal or snack, you may well be truly hungry. Don’t ignore true hunger…doing so may exacerbate it and cause you to overeat to compensate for the missed calories. It is important to eat regularly and consistently to keep energy levels elevated and avoid dips in blood sugar. Try to include fruits and vegetables at each meal and snack, along with some protein (cheese, beans, lean meat/poultry/fish) and some healthy fat (avocado, olives, nuts, oil). This whole foods approach will help keep you at a healthy weight and lessen the likelihood for emotional hunger to rear its head!

Written by Brooke Joanna Benlifer, RD (www.brookejoannanutrition.com) for Sheer Balance

Old world scents and flavors

2009-12-17T16:50:00.001+08:00

By Carmencita Sioson

SITTING AT THE VERY QUAINT and chic Adora Café, where one drop of a coin would be almost deafening, I’ve made one particular spot my own oasis for the day—a place to silence the noises that are the countless thoughts in my head, and appreciate the things that tickle my senses. It is this moment that seems hard to come by these days.

“Everything now is big, brash, loud and in-your-face. This is the reverse,” says Margarita Fores (or Gaita, as she is fondly called). Fores, the woman behind notable restaurants Cibo, Café Bola, Pepato and Lusso, is also the culinary connoisseur behind Adora Café.

Tucked in a corner of the store, the café not only provides a hushed panorama of the shopping area, but also an ambience reminiscent of the flamboyant yet tasteful cafés in France. Soft cushioned seats and sofas in plush fabrics surround exquisite baker tables fit for a tête-à-tête under the café’s gleaming chandeliers.

Of this, Fores says, “It really was a challenge I decided to take on when Eman (Pineda) offered it to me, because I wanted to be able to capture the same experiences I’ve had in the elegant cafés of other big department stores like those in New York and in Europe.”

True to its French motif, the café serves warm tartines (open-faced sandwiches)—the Smoked Salmon with Organic Egg and Mascarpone is a must-try, by the way—fresh salads, mouth-watering desserts to go with your choice of beverage or, as it says in the menu (written in French with English translations), boisson. Unlike other cafés, not only are you able to get your caffeine fix, you can also have champagne by the glass. Both would go well with any of the café’s desserts—Mascarpone Charlotte, Pecan Tart or Chocolate & Pistachio Pot De Crème.

New additions to the menu are the tea selections of Mariage Frères Earl Grey Imperial, Jasmine Mandarin and Thé Au Sahara. The café’s future offerings include baked pastas such as Pasta Timbale, which is a vegetarian pasta, and Gaita’s very own home recipe.

“There are small nice little delicate things, but the baked pastas are a bit sinful,” says Fores.

Aside from the tableware, Gaita has also introduced Adora’s offerings to the Café’s. “Even on the menu, a lot of the flavors that we use are things that you find in the scent section of Adora—vanilla, lavender and rosemary.”

“I feel that it really should showcase the whole Adora experience … It’s that kind of experience where a mom going shopping would take her daughter and they’d sit and have something really yummy together,” she enthuses.

As Fores continues to redefine and reinvent the different kinds of cuisine she’s grown a passion for, she also hopes to remind those who have forgotten about the Old World ways of doing things that, “Time stops. You have an opportunity to appreciate scents and flavors … The Old World ways of doing things are almost lost so you need to create these places where you can bring them back.”

As times change, so should we; but should we really just settle for the fast-paced life, where everything is done in the quickest possible way as if we were running on a clock—quick meals, quick conversations, quick everything? Perhaps, once in awhile, as a good friend of mine would say, we could stop and smell the roses. Let the cozy corners of Adora Café be your reminder.

Favorite snack/dessert places of the year

2009-12-16T16:50:00.003+08:00

by Ed Biado
Why snacks and desserts? Because snacking is fun and if you want a 3 p.m. food trip, it’s so much more enjoyable to walk around stuffing your face with this-and-that than to sit in a restaurant. And as Filipinos, we can’t resist food vendors when we see one. Thus, fishball carts even in the most high-end of places. But aside from street food, what else is out there? Take a look (and a bite)...
1. Bizhan Persian Express

If you’re ever in Ayala Alabang for the annual Cuenca bazaar, one of the things you’ll notice is the excruciatingly long line at this shawarma stall. Most of those who have tried actually swear that it’s the best in town. At about P150 for the jumbo size, it better be. And trust me, it is. Bizhan is also located at the village’s Rustan’s mini grocery and the San Mig Pub at Alabang Town Center.

2. Yoh-gurt Froz

This is a really good yogurt place that promotes the health benefits of the dessert. Their Classic Fro-yo is regular yogurt topped with your choice of fruit, nuts or cereal. They also have ice cream-ized yogurt in different flavors, yogurt smoothies and pastries with—yes—yogurt on top. How’s that for a really healthy option?

3. The White Hat

There may be a small yogurt revolution going on in the city as this entry is another emerging health-conscious dessert shop. They serve frozen yogurt with combinations of 21 different toppings. Combos are named after hats: “Beret,” “Sombrero,” etc. Or a diner can also make their own “hat,” meaning, get to choose a combo of their choice.

4. Gelatone

But if you really want to go all out on dessert, Gelatone serves gelato like there’s no tomorrow. If you’re a fan of the fatty Italian ice cream, you probably already have a favorite flavor. For the newbies, the kind lady at the counter will let y’all taste them to help you make your sinful decision. Try Amaretto, Dark Chocolate Toblerone, Nutella and Pistaccio. Or what the heck? Try them all!

5. Chimara

You wanna go healthy but can’t really give up chips, meats and sweets? This neo-vegan place might just be for you. Their chips taste like regular chips, maybe even better. But the good news is that they’re made with tofu, bananas and apples. Their menu consists of options for pesco-vegetarians, ovo-lacto-vegetarians and bodybuilders.

6. New York Fries and Dip

It’s actually more about the dips than the fries. Okay, so the fries really are good. But it’s the different dipping choices that makes it fun. You can choose from Pepper Steak, Curry, Chili Peppers, Ranch and 12 more other flavors. And their chicken nuggets are yummy too.

7. De Original Jamaican Pattie Shop

Before a movie starts at many Ayala Malls cinemas, snack vendors are all over the theater, offering popcorn, beverages and other movie-friendly snacks. That includes Jamaican patties. You haven’t had a real one unless you’ve tried their Pinatubo Pattie, a spicy treat served extra-hot that seems to get hotter with every bite.

8. Sabbrett

A regular Sabbrett cart would proudly display celebrities munching on their famous hotdogs. And that ups the yum factor in more ways than one. Frankfurters are among their bestsellers because they’re skinless, therefore, you won’t have to fight so much with the meat because the tough casing isn’t there. And seriously, they’ve got some amazing mustard!

9. Earle’s Delicatessen

Get a Thuringer Bratwurst with a side of chips and have some deli meats to take home and enjoy the next morning. It ain’t even expensive. Almost everything is priced within P30 per 100 grams. There’s one at South Supermarket in Alabang that’s been there for quite some time now. A few other branches have opened in Makati and Ortigas. Check it.

10. Taters

There are two things that you simply have to get at Taters. One is their butter-drizzled popcorn and their iced tea. No kidding, the iced tea is mixed perfectly and tastes really good, considering they’re using a regular iced tea brand. You can also explore their other movie-companion snacks like nachos, fries and chips. There are actually more munchies like sausages, fish-and-chips and onion rings.

Sweet holiday treats

2009-12-10T17:03:00.000+08:00

CELEBRATE THE HOLIDAYS with long-time favorites served in imaginative ways by Maya Kitchen.

Tiramisu gets a new look in tall glasses with each luscious layer visible to whet the appetite. The classic chocolate cupcake plays dress-up with coconut shavings and reindeer topper.

Holiday cooking can be easy, creative and fun. For more recipes and culinary tips, log on to www.themayakitchen.com or e-mail contactus@themayakitch en.com.

Tiramisu Parfait

4 tbsp butter

2 pcs eggs

½ c water

1 pack Maya Oven Toaster Butter Cake Mix 200g

Filling

2/3 c cream cheese

2 tbsp corn syrup

½ tsp brandy

6 tbsp confectioner’s sugar

1 egg yolk

¾ c all-purpose cream

Syrup

¾ c water

2 tbsp coffee liqueur

2 tbsp coffee powder

sifted unsweetened cocoa powder (for drizzling on top of parfait)

Preheat oven to 350°F. Brush bottom of an 8x3-inch loaf pan with oil or shortening then line it with wax paper. Cream butter in a bowl until soft. Blend in the eggs and water. Add the cake mix and beat until smooth. Pour mixture into the prepared pan and spread evenly. Bake for 35-40 minutes or until done. Set aside.

Prepare filling. Beat together the cream cheese, syrup, brandy, sugar and egg yolk. Whip the all-purpose cream separately then fold into cream cheese mixture. Set aside.

Prepare syrup. Combine the ingredients for the syrup and stir until dissolved.

To assemble, place a slice of cake in bottom of parfait glass or wine goblets, tearing and pressing butter cake to fit. Drizzle syrup. Spread filling over each. Repeat layering with remaining butter cake, syrup and filling. Sift unsweetened cocoa generously over parfait. Cover and refrigerate overnight.

Reindeer cupcakes

1 pack Maya Decadence Fudge Brownie Mix 500g

(water, vegetable oil and eggs called for on cake mix box)

Fondant dough

1 ½ tsp unflavored gelatin

2 tbsp water

¼ c glucose

1 ½ tsp vegetable shortening

3 ½ c confectioner’s sugar

food colors (red, black, brown)

glucose extra

Frosting

chocolate frosting (prepared)

flaked coconut

Preheat oven to 350ºF. Prepare one 12-hole (3 ounce) muffin pan. Prepare the cake batter (mix water, oil and eggs) as per package direction. Pour batter into prepared muffin pan. Bake cupcakes approximately 20-30 minutes, until toothpick inserted in the center comes out clean. Cool.

Prepare fondant dough. Combine gelatin and water. Let stand for at least 30 minutes. Place gelatin mixture on top of double boiler and heat until dissolved (mixture should not boil). Add glucose. Mix well. Stir in the shortening and before completely melted remove from heat. Let cool until lukewarm. Place confectioner’s sugar in a bowl. Make a well and add gelatin mixture. Stir with wooden spoon until semi-dry paste in consistency. Knead until smooth. Divide dough into three portions. Tint, roll out, shape each portion of dough with red color for the nose, brown for the face and antlers, and white for the eyes. Use extra glucose to paste decor on top of molded reindeer face. Brush the center of the reindeer eyes with black color to make the eyeball effect.

Frost cupcake with the prepared chocolate frosting and cover with flaked coconut. Top each with the decorated molded reindeer face.

Champagne enhances flavor of food

2009-12-04T23:08:00.000+08:00

By Micky Fenix

FOR SOMEONE QUITE SHY ABOUT appearing in the company’s brochure, Pierre Emmanuel Taittinger, when asked to pose, proved he knows how to sell his product. He said that it should be better if he had a champagne glass in his hand. But he also liked that he was asked to pose beside the poster that features his daughter, Vitalie, the communications head of the family company. It just so happened that a row of Taittinger champagne bottles were near the poster, which made the photo opportunity even better.

Taittinger Champagne could have been a company without anyone in the family as part of it. In 2005, all the family businesses that included banks, hotels and the champagne house were sold to an American investment company. When the businesses were all separated by the new owners, Pierre Emmanuel Taittinger, with the backing of a bank, bought back Taittinger champagne. There were several offers from different groups from many countries, but he said the bank knew that the Taittinger brand had to have a part of the family. And you could see on his face the pride at having won back what is said to be the third oldest champagne house.

After 10 years, the head of Taittinger was back for a visit. There was a party the night before when Taittinger Champagne must have flowed, but Pierre Emmanuel said that he had no hangover and he thought the guests were okay also. With that, he raised his glass and drank.

Celebrations and champagne go together. Championships have bottles poured or squirted on winning teams, certainly a waste—but it probably isn’t great champagne but cheaper sparkling wine. New boats are launched with it by breaking a bottle on its bow. Toasting partnerships, weddings and other milestones of one’s life all need a fluted glass with tiny bubbles rising to the top.

Food partner

But what Taittinger wanted to assure us that day was that champagne “doesn’t hide the flavors of food.” With that, he asked that lunch be served by the staff of I’m Angus Steakhouse on Yakal Street in Makati. It belongs to the slew of restaurants of Werner Berger, whose Santi’s Delicatessen distributes Taittinger champagnes.

A Brut Reserve nonvintage was served with the appetizers: Duck liver terrine selection, marinated seabass and Atlantic scallop. The soup of cappuccino of lobster bisque was accompanied by the Prestige Rosé nonvintage, which Taittinger said is made from still red wine blended with Chardonnay, which gives the champagne “a beautiful persistent color.” When the perfectly grilled Australian beef medallion was served, it came with the Comtes de Champagne ’99, the exceptional vintage wine made from 100 percent Chardonnay in a differently shaped bottle with the Comtes name more prominent than Taittinger. One connoisseur with us declared that the Comtes we were having was still “young” because it was still acidic in the mouth. We had the Comtes until the trio of sweets.

Throughout lunch historical footnotes were made. Taittinger stated how French king Louis XV liked to have his mistresses drink the bubbly champagne with him—never mind that it was born in monasteries.

He also declared that he drinks champagne daily, but added that he also enjoys pastis (anise-flavored liqueur) either with almond syrup or tomato juice.

Information flowed like his wine that day about the state of the Champagne region, and my pen couldn’t keep up. I had to consult the “Oxford Companion to Wine” edited by Jancis Robinson (Oxford Press, 1994) to make sense of my notes.

Taittinger mentioned how the Champagne region can’t increase the number of hectares (35,000) to produce more wine. The wine encyclopedia says that as a result, the region produces only one bottle in 12 of the total sparkling wines produced in the world. It is Australia and the western United States that have taken to producing sparkling wines. That’s probably why Taittinger went into partnership in California with Le Domaine Carneros, a vineyard between Sonoma and the Napa Valley.

While champagne is a welcome treat, it is more expensive than most of the non-sparkling counterparts. It is also Jancis Robinson who explains why beautifully in her book “Taking Pleasure: Confessions of a Wine Lover” (Penguin Group, 1997): You pay more because of “the sheer depth of flavor that takes years to develop, the way each mouthful lingers in your throat like a comforting, slow-release capsule of explosive warmth, and the fact that it wafts rather than gets up your nose.”

E-mail pinoyfood04@yahoo.com.

What Soft Drinks are Doing to Your Body

2009-11-17T08:40:00.000+08:00

By Dr. Maoshing Ni

Soda, pop, cola, soft drink — whatever you call it, it is one of the worst beverages that you could be drinking for your health. As the debate for whether to put a tax on the sale of soft drinks continues, you should know how they affect your body so that you can make an informed choice on your own.

Soft drinks are hard on your health

Soft drinks contain little to no vitamins or other essential nutrients. However, it is what they do contain that is the problem: caffeine, carbonation, simple sugars — or worse, sugar substitutes — and often food additives such as artificial coloring, flavoring, and preservatives.

A lot of research has found that consumption of soft drinks in high quantity, especially by children, is responsible for many health problems that include tooth decay, nutritional depletion, obesity, type-2 diabetes, and heart disease.

Why the sugar in soft drinks isn’t so sweet

Most soft drinks contain a high amount of simple sugars. The USDA recommendation of sugar consumption for a 2,000-calorie diet is a daily allotment of 10 teaspoons of added sugars. Many soft drinks contain more than this amount!

Just why is too much sugar so unhealthy? Well, to start, let's talk about what happens to you as sugar enters your body. When you drink sodas that are packed with simple sugars, the pancreas is called upon to produce and release insulin, a hormone that empties the sugar in your blood stream into all the tissues and cells for usage. The result of overindulging in simple sugar is raised insulin levels. Raised blood insulin levels beyond the norm can lead to depression of the immune system, which in turn weakens your ability to fight disease.

Something else to consider is that most of the excess sugar ends up being stored as fat in your body, which results in weight gain and elevates risk for heart disease and cancer. One study found that when subjects were given refined sugar, their white blood cell count decreased significantly for several hours afterwards. Another study discovered that rats fed a high-sugar diet had a substantially elevated rate of breast cancer when compared to rats on a regular diet.

The health effects of diet soda

You may come to the conclusion that diet or sugar-free soda is a better choice. However, one study discovered that drinking one or more soft drinks a day — and it didn’t matter whether it was diet or regular — led to a 30% greater chance of weight gain around the belly.

Diet soda is filled with artificial sweeteners such as aspartame, sucralose, or saccharin. These artificial sweeteners pose a threat to your health. Saccharin, for instance, has been found to be carcinogenic, and studies have found that it produced bladder cancer in rats.

Aspartame, commonly known as nutrasweet, is a chemical that stimulates the brain to think the food is sweet. It breaks down into acpartic acid, phenylalanine, and methanol at a temperature of 86 degrees. (Remember, your stomach is somewhere around 98 degrees.) An article put out by the University of Texas found that aspartame has been linked to obesity. The process of stimulating the brain causes more cravings for sweets and leads to carbohydrate loading.

Carbonation depletes calcium

Beverages with bubbles contain phosphoric acid, which can severely deplete the blood calcium levels; calcium is a key component of the bone matrix. With less concentration of calcium over a long time, it can lower deposition rates so that bone mass and density suffer. This means that drinking sodas and carbonated water increases your risk of osteoporosis.

Add in the caffeine usually present in soft drinks, and you are in for even more trouble. Caffeine can deplete the body’s calcium, in addition to stimulating your central nervous system and contributing to stress, a racing mind, and insomnia.

Skip the soda and go for:

• Fresh water

Water is a vital beverage for good health. Each and every cell needs water to perform its essential functions. Since studies show that tap water is filled with contaminants, antibiotics, and a number of other unhealthy substances, consider investing in a quality carbon-based filter for your tap water. To find out more about a high-performance filtration system.

On the go? Try using a stainless steel thermos or glass bottle, filled with filtered water. Enhance the flavor of your water with a refreshing infusion of basil, mint leaves, and a drop of honey.

• Fruit Juice

If you are a juice drinker, try watering down your juice to cut back on the sugar content. Buy a jar of organic 100% juice, especially cranberry, acai, pomegranate, and then dilute three parts filtered water to one part juice. You will get a subtle sweet taste and the benefit of antioxidants. After a couple of weeks, you will no longer miss the sweetness of sugary concentrated juices.

• Tea

Tea gently lifts your energy and has numerous health benefits. Black, green, white, and oolong teas all contain antioxidant polyphenols. In fact, tea ranks as high or higher than many fruits and vegetables on the ORAC scale, the score that measures antioxidant potential of plant-based foods.

Herbal tea does not have the same antioxidant properties, though it is still a great beverage choice with other health benefits, such as inducing calming and relaxing effects.

If tea doesn’t satisfy your sweet tooth, try adding cinnamon or a little honey, which has important health benefits that refined sugar lacks. For a selection of healthy teas that promote total body wellness. Drink up!

I hope you find the ways and means to avoid soft drinks. I invite you to visit often and share your own personal health and longevity tips with me.

May you live long, live strong, and live happy!

--Dr. Mao

Processed food link to depression: research

2009-11-05T08:08:00.000+08:00

A diet heavy in processed and fatty foods increases the risk of depression, according to British research published on Monday.

Researchers at University College London also found that a diet including plenty of fresh vegetables, fruit and fish could help prevent the onset of depression.

They compared participants -- all civil servants -- who ate a diet largely based on "whole" foods with a second group who mainly ate fried food, processed meat, high-fat dairy products and sweetened desserts.

Taking into account other indicators of a healthy lifestyle such as not smoking and taking physical exercise, those who ate the whole foodshad a 26 percent lower risk of depression than those who ate mainly processed foods.

People with a diet heavy in processed food had a 58 percent higher risk of depression.

The researchers put forward several explanations for the findings, which are published in the British Journal of Psychiatry.

Firstly, the high level of antioxidants in fruits and vegetables could have a protective effect, as previous studies have shown higher antioxidant levels to be associated with a lower risk of depression.

Secondly, eating lots of fish may protect against depression because it contains high levels of the sort ofpolyunsaturated fatty acids which stimulate brain activity.

And they said it was possible that a "whole food" diet protects against depression because of the combined effect of consuming nutrients from lots of different types of food, rather than the effect of one single nutrient.

The researchers concluded: "Our research suggests that healthy eating policies will generate additional benefits to health and well-being, and that improving people's diet should be considered as a potential target for preventing depressive disorder."

The study was carried out on 3,486 people with an average age of 55, who worked for the civil service in London.

Each participant completed a questionnaire about their eating habits, and a self-assessment for depression.

YahooNews

5 breakfasts that burn fat

2009-11-03T16:08:00.001+08:00

by EatingWell Magazine
I’m always looking for ways to get more out of my morning workout and eating the right breakfast might be my newfound secret. I was psyched to read that eating a breakfast made with “slow-release” carbohydrates, such as oatmeal or bran cereal, 3 hours before I exercise may help me burn more fat, according to a recent study. Here’s why: in the study eating “slow-release” carbohydrates didn’t spike blood sugar as high as eating refined carbohydrates, such as white toast. In turn, insulin levels didn’t spike as high and because insulin plays a role in signaling your body to store fat, having lower levels may help you burn fat.

While I like oatmeal, I can’t eat it every day. So here are 5 delicious breakfast recipes to help fight fat:

1. Scandinavian Muesli (recipe below): Serve this Scandinavian cereal with low-fat yogurt or nonfat milk to start your day off with whole grains and some protein and calcium-rich dairy. You can substitute any combination of chopped dried or fresh fruit for the raisins—apricots, apples, figs, cherries or cranberries would all be delicious. Try walnuts or hazelnuts instead of the almonds if you like. Ground flaxseeds stirred in at the end provide a boost of heart-healthy omega-3s.

2. Wake-Up Smoothie: With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein.

3. Quick Breakfast Taco: A smaller cousin of the breakfast burrito, the breakfast taco made with reduced-fat Cheddar and egg substitute is a satisfying and healthy breakfast option.

4. Breakfast Parfait: A little low-fat dairy and some vitamin-rich fruit and you've just started your day right, nutritionally speaking.

5. Banana-Bran Muffins: Ripe bananas are just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.

Scandinavian Muesli

Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
2 cups old-fashioned or quick-cooking (not instant) rolled oats2/3 cup rye flakes or wheat flakes (see Note)1/3 cup coarsely chopped almonds (1 3/4 ounces)2 tablespoons flaked coconut (sweetened or unsweetened)1/2 cup raisins2 tablespoons honey1/2 teaspoon vanilla extractPinch of cinnamon1/4 cup flaxseeds, ground (optional; see Tip)

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.

2. Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.
Makes 8 servings, about 1/2 cup each.

Per serving:196 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 34 g carbohydrate; 6 g protein; 5 g fiber; 6 mg sodium; 209 mg potassium. Nutrition bonus: Fiber (18% daily value).
Ingredient Note: Rye or wheat flakes are simply rye or wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.Tip: Grind flaxseeds in a clean coffee grinder or dry blender just before using.

By Brierley Wright, M.S., R.D.

‘Saluyot pancit canton’, crab baked in salt

2009-10-23T08:00:00.000+08:00

By Reggie Aspiras

Philippine Daily Inquirer

’TIS THE season to be jolly! Here are some of the funkiest holiday entertaining ideas I’ve stumbled upon, plus other treats that will surely make the holidays even more special.

Isabelle Dee turned 18 in Winter Wonderland.

Her mom Nellia, perhaps, feeling even more like a debutante than her daughter, worked wonders with the venue which she surrounded with ice sculptures.

The lighting was fantastic, a nice ice blue, lending a touch of softness to the white drapes that hung from everywhere.

The bar was filled with white day beds where the young ones and young once, all dressed in white, comfortably lounged.

Dancing heads

Have you ever had yourself videotaped grinding to the tune of “I Will Survive,” “Achy Breaky Heart” and “Lady Marmalade”?

If not, it’s time to call Confetti Effects and have them set up their dancing booth heads for the Christmas party.

See yourself garbed in leather or skimpy skirt and sexy top, with a 20-inch waistline to match.

If you’re a man, chances are, you’ve never seen yourself dressed as a cowboy, so rugged, so buffed.

All you must do is pick a song, sit on a stool, put on a green cape, while the booth operators synchronize your head movements with a video of a dancing body.

Then, voila! You have your own comical MTV disc to take home as souvenir. Freddie Martelino (tel. 0920-9005601) also has mini video stalls for those interested to put up a dancing head booth in the malls.

Club Fishbone was present to provide the music, cocktails and shooters – another attractive destination, I observed, for the teeners, who in their minds are now legally able to do as they please. Club Fishbone (Call Val Magallanes at 0917-8829011) makes hosting parties a whole lot easier.

Egg flan

For the debut, Representative Lorna Silverio brought egg flans she ordered from Eya Cabanos all the way from Ilocos Norte. They are real eggs drained off their content, filled with flan mixture and steamed. A novelty!

Cabanos also makes saluyot pancit canton noodles and the famous Ilocos garlic longganisa.

She sends them fresh from San Nicolas as you order (tel. 0918-5299085). The eggs make perfect Christmas tokens.

One of the most divine palatal experiences I have come across are Sokak (soft-shell crabs) Baked in Salt which I order from Tao Yuan Restaurant (tel. 0917-5308988, 5227010).

It is so delicious. The crab fat oozes from the inside. It is everything you want in a crab and more. Truly worth the trip.

I suggest you call to reserve. Though they have it every day, the demand for these export-quality crustaceans i high and the restaurant is always packed.

If they don’t have Sokak, go for their Hainanese Chicken Rice. For me, it is simply the best in the country. Try their fried lapu-lapu with mango, delectable, too.

My son loves the Yangchow fried rice at Super Bowl. However, it is not always practical to go to the restaurant whenever he craves for this delicious rice concoction. Can you provide me a recipe that would somehow taste near the Super Bowl version?

Gloria Say

Hello Gloria! I have asked chef Henry Cheung of the famed Good Earth Restaurant, and now of the newly opened Henry’s Place at the Forbes Town Center (tel. 3935915) to help you out.

Yang Chow Fried Rice

50 g chicken breast

50 g shrimp

10 g Chinese sausage

2 tbsp oil

1 pc egg

1½ c cooked, day old rice

2 tbsp chicken broth

2 tsp light soy sauce

White pepper, to taste

2 tsp spring onions, chopped

Mince the first three ingredients.

Scramble the eggs and set aside.

Saute the chicken, shrimp and sausage in oil.

Add eggs and scramble.

Add cold rice and mix well.

Add broth, soy, pepper, seasoning to taste.

Add spring onions.

Twisted halloween cocktails

2009-10-22T05:03:00.001+08:00

by Ed Biado

I’ll admit that my taste in cocktails is quite vanilla. Just give me glass after glass of Bacardi Coke and I’m all set for the night. But there are thousands of concoctions out there and one of the biggest party excuses, Halloween, gets its fair share. Given the spooky theme, the names of these—shall I call them—poisons are just as interestingly creepy. But don’t worry, they taste divine. Screw Bloody Mary (hah!); here are 10 “disgusting” mixes you can suck dry:

1. Voodoo Caesar

Rim a tall glass with lime juice and seasoning salt. Fill it with ice, add the following ingredients and stir.

6 oz. tomato juice

2 tsp. lime juice

1/8 tsp. Tabasco hot sauce

1 oz. vodka

1 tsp. Worcestershire sauce

2. Bayou Slime

Muddle 6 fresh mint leaves and 2 oz. spiced syrup together. Place that, together with the following ingredients into a shaker.

4 oz. dark rum

1 egg white

Shake until well-chilled and frothy. Strain into a chilled martini glass and garnish with additional crushed mint leaves.

3. Coffee of the Damned

Add all the following ingredients in a large mug.

1/2 oz. tequila

1 oz. brandy

1 oz. scotch

1 tbsp. sugar syrup

Then, stir in a cup of coffee and float some lemon zest on top. Add a topping of whip.

4. Halloween Cocktail

Mix the following ingredients in a shaker with ice.

2 oz. bourbon

3 oz. orange juice

juice of half a lemon

Then, pour into a tall glass. Top with ginger ale and garnish with olives.

5. White Witch

Mix all ingredients in a blender at low speed for 10 seconds. Serve in a chilled sherbet or wine glass.

1/2 cup vanilla ice cream

1 oz. vodka

1 oz. white crème de cacao

6. Black Witch

Mix all ingredients with ice in a shaker and strain into a chilled cocktail glass.

1/2 oz. pineapple juice

1 1/2 oz. gold rum

1 tsp. apricot brandy

1 tsp. dark rum

7. Blood-red Lime Rickey

Muddle the following ingredients in a shaker until juicy and fragrant.

6 fresh cherries, pitted

1/2 lime, cut into 3 wedges

2 teaspoons sugar

Add 3 oz. gin and crushed ice. Cover with a cocktail shaker and shake vigorously, or stir, until combined and chilled, about 30 seconds. Serve in a whiskey glass.

8. Blood & Sand

Mix all ingredients with cracked ice in a shaker or blender. Pour into a chilled old fashioned glass.

3/4 oz. cherry brandy

3/4 oz. orange juice

3/4 oz. scotch

3/4 oz. sweet vermouth

9. Brain

In a cocktail shaker filled with ice, add all the ingredients. Stir until well chilled and strain into a martini glass. Garnish with a fresh lychee fruit.

1/2 oz. sake chilled

1 1/2 oz. lychee nectar

1 1/2 oz. gin

10. Devil’s Tail

Mix all ingredients with ice in a blender. Pour into a chilled cocktail glass. Twist lime peel over drink and drop into glass.

1/2 oz. apricot liqueur

1/2 tsp. grenadine

1/2 oz. lime juice

1/2 oz. vodka

1 1/2 oz. gold rum

Drinking Your Way to Health? Perhaps Not

2009-10-21T05:03:00.000+08:00

By Dennis Thompson

Just about every month -- if not every week -- a new study emerges touting the health benefits to be gained from a daily glass of wine or a pint of dark beer.

The benefits related to cardiovascular health have become well-known. A study released in mid-July, for instance, found that moderate alcohol consumption reduces the risk of cardiovascular disease in women by increasing the amount of "good" cholesterol in the bloodstream and reducing blood sugar levels.
But other studies have linked a daily drink, most often wine, to reduced risk of dementia, bone loss and physical disabilities related to old age. Wine also has been found to increase life expectancy and provide potential protection against some forms of cancer, including esophageal cancer and lymphoma.
But don't invest in that case of Pinot noir just yet.
Experts with the American Cancer Society and the American Heart Association say that though these studies do show some benefits to moderate drinking, the health risks from alcohol consumption far outweigh the potential rewards.
Drinking any alcohol at all is known to increase your risk for contracting a number of types of cancer, said Susan Gapstur, vice president of epidemiology for the American Cancer Society. These include cancers of the mouth, pharynx, larynx, esophagus, liver, colon/rectum and breast.
"At the end of the day, if you are at very high risk for cancer, you might want to limit your alcohol consumption even further," Gapstur said. "It's a lifestyle modification you can make, and we don't have as many lifestyle modifications for preventing cancer as we do for coronary heart disease."
There also are other health risks from moderate drinking, including liver damage and accidents caused by impaired reflexes, said Dr. Jennifer Mieres, director of nuclear cardiology at the New York University School of Medicine and an American Heart Association spokeswoman.
The health benefits from drinking generally are related to the antioxidants and anti-inflammatories found in red wines and dark beers, Mieres said, but those substances can be found in a number of different fruits and vegetables.
"When it comes to disease prevention, you're better off changing your diet to include fruits and vegetables and get your antioxidants and anti-inflammatories from natural sources," she said.
For example, people can get resveratrol -- the antioxidant found in red wine that's believed to provide most of the drink's health benefits -- from drinking grape juice just as well as from drinking wine, Mieres said.
"For people that don't drink, not drinking is important," Mieres said. "You can get the same benefits of drinking from leading a heart-healthy lifestyle. To me, it's not worth the risk to start drinking. But for people who enjoy a glass of red wine or enjoy drinking, the key is to stick to the definition of moderation," she said.
Moderate drinking is defined as one drink a day for women and two drinks a day for men. What counts as one drink are:

12 ounces of regular beer or wine cooler
8 ounces of malt liquor
5 ounces of wine
1.5 ounces of 80-proof distilled spirits or liquor

Drinking anything more than that on a daily basis is known to lead to a host of health problems that can reduce your life expectancy, Mieres and Gapstur said.

"I think the take-home message is, if you don't drink, don't start to help protect yourself from coronary heart disease because there are so many other things you can do," Gapstur said. "If you already drink, you might want to limit your consumption."
Though the studies touting the positive health effects of alcohol are scientifically accurate, they also appear to play into people's desires for quick fixes to complex problems, Mieres said.

"To prevent heart disease, 50 percent of the work has to come from you," she said. "Prevention is a big piece, and you have to be accountable. You have to make lifestyle changes, and that's very tough to do. People look for easy ways to get heart-healthy benefits, and drinking is an easy way to do that. It's a known human tendency: Let's find an easy way out that doesn't involve a lot of thought or work."

'Liquid candy': Unhealthy

2009-10-20T08:59:00.000+08:00

By Dr. Philip S. Chua

The following findings of the Harvard research, which we are quoting in full, are a most convincing confirmation and re-affirmation of the other clinical studies in the past:

Risk rises with soda consumption

Harvard Medical School researcher Ravi Dhingra, MD, and study colleagues looked at nearly 6,000 middle-aged men and women who had exams every four years. At the outset, all were free of heart disease and metabolic syndrome. Four years later, in comparison to people who drank less than one soft drink a day, researchers found that those who consumed one or more sodas a day experienced: A 25% increased risk of impaired (or higher than normal) fasting glucose and high triglyceride levels. A 31% greater likelihood of becoming obese. A 32% higher chance of lower HDL levels. A 44% increased risk of metabolic syndrome. These results were published in the July 31, 2007, issue of Circulation: Journal of the American Heart Association.

Study results were a surprise

Dr. Dhingra and his colleagues were surprised that regular and diet soft drinks posed similar risks for metabolic syndrome--which remained the case even when the study was adjusted for dietary factors such as saturated and trans fats, calorie and fiber consumption and levels of physical activity. There are several theories as to why this might be--perhaps the extreme sweetness of soft drinks makes people more apt to eat sweet foods, or the caramel content may promote insulin resistance and inflammation. But these are theories, and no one knows for sure. To others though it is now obvious that high acidic levels will help cause these symptoms.

Adverse health effects

Drinking soft drinks of any kind has been linked to the development of obesity, type 2 diabetes mellitus, osteoporosis, lowered calcium and potassium level, heart disease, high blood pressure, metabolic syndrome, dental cavities and nutritional depletion. There is also a claim that it may have an adverse effect on conception. These liquid candies also contain caffeine which could disrupt sleep and lead to anxiety and DNA damage and hyperactivity, especially among children.The prevalence of obesity among Americans doubled between 1977 to 2001 and this trend was paralleled by a doubling of the consumption of soft drinks. An increase in the body mass index (BMI) of 0.24 kg/meter square was found among children for each (ONE!) soft drink they consumed. Studies on adults (50,000 female nurses on one study) revealed that drinkers of even one can of soft drink led to weight gain, and increased blood sugar among diabetics.One study reported this interesting finding: “One four-week experiment compared a 450 calorie/day supplement of sugar-sweetened soft drinks to a 450 calorie/day supplement of jelly beans. The jelly bean supplement did not lead to weight gain, but the soft drink supplement did. The likely reason for the difference in weight gain is that people who consumed the jelly beans lowered their caloric intake at subsequent meals while people who consumed soft drinks did not. Thus, the low levels of satiety provided by sugar-sweetened soft drinks may explain their association with obesity. That is, people may who consume calories in sugar-sweetened beverages may fail to adequately reduce their intake of calories from other sources. Indeed, people consume more total calories in meals and on days when they are given sugar-sweetened beverages than when they are given artificially-sweetened beverage or water.”One alarming report: “In 2003, the Delhi non-profit Centre for Science and Environment published a disputed report finding pesticide levels in Coke and Pepsi soft drinks sold in India at levels 30 times that considered safe by the European Economic Commission.” Another study showed that those subjects who consumed soft drinks had lower bone mineral density, placing them at increased risk of suffering, not only osteoporosis but bone fractures. More scary is the increased risk for the development of metabolic syndrome (a group of conditions that include type 2 diabetes, coronary heart disease, stroke, high blood pressure, obesity, high blood fat, low level of good cholesterol).It is our government’s role and responsibility to protect our children by not allowing our schools, public or private, to have vending machines that sell soft drinks and other unhealthy products, much like outlawing the vending machines that used to sell cigarettes.The Departments of Health and Education and other agencies concerned must also ensure the public that all schools require a course in nutrition for all students and offer only healthy menus in their cafeteria. After all, a healthy citizenry translates into a healthy nation.

Caffeine can ease muscle pain

2009-10-17T07:21:00.002+08:00

A STUDY of 10,000 women in Australia found that those who are generally positive, optimistic and expect good things to happen are less likely to die from heart disease than pessimistic, negative women.

This supports the notion that women, in general, are “feeling” human beings, who use the power of emotion as a normal way of being themselves. You know the saying “Men think, women feel.”

So ladies, guard your hearts by nourishing them with uplifting and joyful feelings. Today, throw out the bad memories that may haunt you and drag you down. You will live longer with a smile on your face and fewer wrinkles.

Pain reliever

According to the International Journal of Sports Nutrition and Exercise Metabolism, the caffeine in coffee may lessen muscle pain by blocking the activity of a chemical called adenosine. This is released as part of the anti-inflammatory response to muscle injury which then activates pain receptors in body cells.

Researches had several men pedal on a stationary bike for a high-intensity workout. They were given 2-3 cups of coffee an hour before the workout.

Less thigh muscle pain was experienced by the men who had coffee than the group who were given placebo. Coffee may not be an urgent need before every workout, but if you are trying a new sport or exercise routine, a cup or two might just do the trick to prevent or ease muscle pain.

Exercise personality

Experts say you need to choose an exercise based on your personality. Which one are you? There are five basic personalities.

Square – People who enjoy exercise but repeat the same routine thus their development reaches a plateau.
Suggestion: Vary regimen.

Rectangle – Those who love to exercise in a group, enroll in a fitness class or adventure group of hikers, climbers.

Circle – These are talkers who literally talk their way through an exercise routine. To maximize time, get a personal trainer to keep you disciplined and focused.

Squiggles – These are the pleasure seekers who exercise to feel good, forgetting routines and preferring variety. Therefore, match exercise to your personality and watch your energy and health levels improve, according to the American College of Sports Medicine.

Prostate health

Quercetin, the apple antioxidant, ensures prostate health. In a double blind, a placebo-controlled study group of men with chronic prostatitis showed that a supplement with quercetin, papain and bromelain improved symptoms in 82 percent of the group in a month’s trial. Inflammation and swelling of the prostate gland producing pelvic pain lowered libido and painful urination in men. The dosage of 500-mg quercetin twice daily was used in the study.

So gentlemen, eat an apple a day and include the following foods containing this powerful antioxidant: green tea, red grapes, red onions, cherries, broccoli, raspberries, citrus fruits, tomatoes. Organic has 79 percent more quercetin than regularly grown ones.
Source: Techniques in Urology, Well-Being Magazine

Now that you know how emotions can affect your body as well as your health choices, isn’t it time to reassess your lifestyle? Let’s start with a positive thought.

Affirm: “Good things coming to me beginning today.”

Beauty scrub

Get one tbsp of salt, mix with 1 tbsp of any unused oil at home. Use it to scrub any dry, rough parts of your body.

Love and light!

By Cory Quirino

Anti-aging remedies for young and old

2009-10-15T08:26:00.000+08:00

As we age, our skin’s demand vary. There are a lot of changes and measures we can actually take to keep our skin young. It is important to remember that there is a right procedure for the right age. Most of the time, getting treatments too early may also lead to immature—and irreversible—aging.

I asked reputable dermatologist Dr. Aivee Aguilar-Teo for tips on age-appropriate treatments, procedures and simple ways to care for our skin. Her answers:

Individuals in their 20s, generally, have resilient skin elasticity, higher metabolism, faster skin cell growth and regeneration. Thus, your 20s is the best time to adopt preventive methods and a strict skin care regimen to delay the signs of aging.

Dermatologists recommend liberal usage of moisturizers and sunscreen, and, of course, minimizing sun exposure. Starting a regular fitness routine is also recommended at this point, since the body’s fat-burning abilities already start decreasing in the mid-20s.

Treatments. Here are some popular non-surgical procedures for people in their 20s dealing with common cosmetic problems like acne, premature wrinkles, unwanted facial and body hair and cellulite:

* Skin Care and Skin Rejuvenation
* IPL Photofacial
* Blue Light Therapy for acne
* Microdermabrasion/Diamond peel
* Chemical Peels
* Laser Hair Removal
* Body Contouring and Cellulite Treatments
* Mesotherapy
* Radio Frequency

These are some other popular cosmetic treatments for people in their 20s:

* Breast Augmentation
* Rhinoplasty/nose surgery
* Liposuction
* Lip Augmentation

Skin care in your 30s-40s

People in their 30s still have healthy skin, but elastic collagen fibers begin breaking down and cell production starts to lag. Facial wrinkles are more prevalent than they were in the 20s, as are fine lines and age spots.

Slower metabolism in the 30s and 40s can also mean the development of stubborn stores of fat that are hard to remove, even with regular exercise.

Good habits for older skin

Regular exercise, a healthy balanced diet and daily vitamin supplements become important to keep your skin and body healthy as you continue to age. Drinking lots of water to keep tissues hydrated and consuming plenty of antioxidant-rich foods are also advisable for preserving the skin’s vitality.

In your 30s and 40s, aside from daily sunscreen application and frequent moisturizing, topical anti-aging/antioxidants such as retinoic acid, alpha hydroxy acid and topical vitamin C should be incorporated into the regimen.

Treatments. Here are some of the most popular non-surgical skin rejuvenation treatments for 30 and 40-somethings today:

* Skin rejuvenation and skin tightening treatments
* Chemical peels
* Microdermabrasion
* IPL Photofacial
* Fractional/Erbium Laser Resurfacing
* Botolinium toxin injection for wrinkles and fine lines
* Dermal filler injection for deep lines and folds
* Radiofrequency (Thermage/Refirme) for skin tightening

Body contouring treatments:
* Mesotherapy
* Carboxytherapy
* Radiofrequency
* Ultrasound assisted lipolysis
* Hair regrowth treatments
* Mesohair
* Laser Regrowth
* Surgical body contouring
* Breast Augmentation or Breast Lift
* Liposuction
* Abdominoplasty/Tummy Tuck

Skin care for those over 50

When people hit the 50s, 60s and 70s, the signs of aging have usually begun attacking in full force. Collagen levels are at an all-time low, skin elasticity is minimal and age begins to show prominently on the face.

The effects of exposure to the sun and elements over the years manifest themselves. The most common problems are deep wrinkles, drooping skin (particularly around the eyes and jowls), loss of volume (cheeks and nasolabial area), prevalent age spots and pigmentations (melasma) and other skin imperfections such as varicose veins and spider veins.

Treatments. Non-surgical skin tightening methods are popular for patients of all ages. However, they might not yield the same level of results in more extreme cases of loose or sagging skin at this age. Hence, surgical procedures might be a more effective treatment in some cases.

Skin rejuvenation/tightening

* Deep chemical peel
* Radiofrequency
* Fractional/CO2/Erbium laser resurfacing
* Botolinium toxin injections
* Dermal filler injections
* Surgical Skin Tightening
* Blepharoplasty eyelid surgery
* Facelift
* Neck Lift
* Brow Lift

Many patients in their 50s and 60s also choose to combine a facelift or surgical skin tightening procedure with rejuvenation treatments like chemical peels, IPL Photofacials, microdermabrasion, or fractional laser resurfacing for maximum effect.

Liposuction and tummy tucks are popular choices for taking care of loose skin and excess fat deposits around the torso.

Finally, no matter which age bracket you are, be sure to discuss all treatment options with a trusted and qualified board-certified dermatologist or plastic aesthetic surgeon. Not only will you be able to learn more about the risks and benefits of various procedures, you will get an informed opinion about which procedure will work best for you.

by Ria Francisco-Prieto

Are you a controlled or clean-plate club eater?

2009-10-14T08:23:00.000+08:00

Do you find yourself eating less while at work then ending your day by eating a day’s worth of calories like ice cream, bag of chips or chocolate bars? This has been a common problem of busy employees, housewives and students.

Here are tips that can help you prevent eating at night, which sabotages one’s weight loss progress.

Consider timing of your dinner and sleep.

After three to four hours, you can hear your stomach growling, which signals hunger. During the time you are awake, you continuously burn more calories as compared to when you’re asleep because the body system requires more calories.

If you sleep at around 10 p.m., have dinner at 7 p.m. However, if you are a late-night sleeper, delay dinner to 9 or 10 p.m. to prevent eating unhealthy snacks.

Eat every three to four hours, depending on your schedule and hunger pangs. If you follow an 8 a.m.-5 p.m. work schedule, have breakfast at 7:30 a.m. then eat lunch at 12 noon. You can have a 100-150 calories worth of mid-morning snack if you get hungry or if you are physically active. At 3 or 4 p.m., have a calorie-controlled snack to avoid overeating at night. Have dinner at 7 or 8 p.m. if you sleep at 10 or 11 p.m.

Sleep on time. This will break your late-night eating habit.

Set a moderate calorie-allowance for dinner.

I always advise my clients not to eat more than 500-600 calories at breakfast, lunch or dinner to avoid extra calories, feel empowered while trying to lose weight and practice self-control.

A 500-calorie meal is equivalent to a half cup of rice (100 calories); palm size of grilled chicken or fish without the skin (approximately 100-150 calories depending on add-ons); cup of fresh green salad with 1 tbsp low-fat dressing (approximately 100-150 calories); and fist-size fruit (approximately 50 to 80 calories). Calories will increase by 100-150 more calories if oil is used or pork and beef will replace seafood or poultry.

Have late-night snack only if you can control your eating portion.

Controlled eaters

According to Heather Bauer and Kathy Mathews, authors of the book “The Wall Street Diet,” only dieters who are classified as controlled eaters can eat occasional evening snacks worth 80 calories like a medium apple, sugar-free Jell-O, 2 slices of turkey, light yogurt or low-calorie popsicle. They stop eating when full, are satisfied with a handful of chips and have similar eating patterns on weekends and weekdays.

The other type is the clean plate-club eater. If you are classified in this category, you eat fast, always finish your plate, often tempted by sugar and carbohydrates, find it difficult to control eating at night and drink less water.

Have a fruit after dinner and drink lots of water instead of flavored drinks or sodas.

Plan your night.

Make drinking water available at your room.

Don’t keep snacks inside your house.

If you have the tendency to crave for food, ask support from your husband/wife after dinner to remind you of your goals.

Distract yourself from thinking about food by watching television shows not related to food, reading your favorite book or preparing your things and clothes for the next day.

By Mitch Felipe-Mendoza E-mail the author at mitchfelipe@gmail.com

DO-IT-YOURSELF Homemade bath bomb

2009-10-13T08:27:00.003+08:00

ENJOY a relaxing, soothing, sensory bathing experience with scented bath bombs that you yourself can make. This easy activity can be enjoyed by you and your family. Have fun trying on fragrances. Peppermint is soothing and invigorating. Lavender is relaxing, while the sweet aroma of rose stimulates circulation. Choose your favored scented oil.

2 tbsp cornstarch

2 tbsp citric acid

½ c baking soda

3 tbsp oil

¼ tsp essential oil of your choice

5 drops of food coloring (optional, to add color to your bath bomb)

Mix all the dry ingredients together. Slowly add oils and food coloring, a little at a time until the right consistency –like a workable dough – is achieved.

If the mixture is too wet, add more baking soda. Use wax paper as a surface on which to mold the mixture into balls.

Allow the mixture to dry for about 5-6 hours.

If the balls you form are a bit delicate, set them using a wrap made of light fabric or a baking mold.

Use 1-2 balls in your bath.

by Anton Barreto/Marissa Lopa

8 Fat fighting foods

2009-10-10T16:36:00.004+08:00

Want to lose weight as you chow down? Your wish is granted! Your supermarket is filled with foods that studies show have lipid-melting powers to help melt fat and keep you slim. Stock up on these fat-fighting super bites, and you'll be trimmer even as you indulge. Read on to discover the eight foods that deserve a permanent spot in your fridge—and in your diet!

Almonds These yummy nuts are high in alpha-linolenic acid, which can accelerate your metabolism of fats. In fact, dieters who ate 3 ounces of almonds daily slashed their weight and body-mass index by 18 percent, while those who skipped the nuts reduced both numbers less— just 11 percent—a study in theInternational Journal of Obesity revealed. Chomp almonds à la carte (limit yourself to 12 per serving to keep calories in check). I get a pack at Starbucks and nibble throughout my day. Go nuts!

Berries "These are nature's candy!" Turns out they're also your body's best friends. Strawberries, raspberries and other vitamin C–spiked fruit can supercharge your workout, helping you burn up to 30 percent more fat, research from Arizona State University at Mesa has found. If they're not in season, buy the little gems frozen in a bulk-sized bag so you'll always have them on hand to whip up a Berry Bliss Smoothie or Strawberry-Sunflower Pops, regardless of whether berries are in season.

Cinnamon Adding 1/4 teaspoon to your plate may prevent an insulin spike—an uptick that tells your body to store fat. Sprinkle it on your morning cereal or coffee or on your yogurt in the A.M.

Mustard It's heaven on a soft pretzel, but mustard may also be a weight loss wonder. Turmeric, the spice that gives mustard its color, may slow the growth of fat tissues, a study in the journal Endocrinology finds. Use it on sandwiches instead of mayo, or sprinkle turmeric on cauliflower pre-roasting to give it a kick. Try it on tuna salad.

Oranges This citrus fruit, which contains fat-blasting compounds known as flavones, deserves to be your main squeeze. Women who ate the most flavones had a much lower increase in body fat over a 14-year period, a study in The American Journal of Clinical Nutrition notes. Eat oranges sliced or swig fresh OJ (including pulp!) to get the best benefit from the fruit.

Soybeans Reason to toss a half cup on your salad? Soybeans are rich in choline, a compound that blocks the absorption of fat and breaks down fatty deposits. Oh, and they're addictively delish! But if breast cancer runs in your family, experts suggest you should talk to your doc before adding soy to your diet.

Sweet potatoes The colorful spuds' high-fiber content means they keep your insulin steadier than their white sisters, which means less fat packed on your hips, research finds. Top a small baked tater with lowfat cottage cheese for a tempting side dish, or whip up Miso Soup With Sweet Potato Dumplings.

Swiss cheese Calcium-rich foods reduce fat-producing enzymes and increase fat breakdown, and Swiss has more calcium than many of its cheesy peers. Choose the reduced-fat variety, such as Sargento. Slip it into your sandwich, put it on top of high-fiber crackers or use it for a healthier grilled cheese. Yum!

For other tricks to eating your way to your healthy, happy weight, load up on these 20 slimming superfoods atSelf.com.

By Lucy Danziger, SELF Editor-in-Chief

Caring for your kidneys to avoid stone formation

2009-10-09T09:04:00.000+08:00

Philippine Daily Inquirer

Do you have frequent severe cramps in the lower back? Are you always in pain when urinating? Is your urine cloudy or bloody? If you answered yes to any of these questions, you might have a kidney disorder.

Kidney disease is one of the top 10 causes of death in the Philippines, according to recent studies. Every year about 120 Filipinos in every 1 million develop kidney failure due to stone formation.

One of the most painful kidney disorders is kidney stone—when hard pebble-like lumps develop from crystals that separate from the urine within the urinary tract. Calcium combined with oxalate or phosphate is the most common kidney stone. Another type of stone is struvite, which is caused by urinary tract infection.

Furthermore, stones occur more frequently in men than in women. However, people with a family history of kidney stones are also likely to develop stones. Kidney stones can also be associated with external factors like diet and lifestyle. Foods high in protein, fats, phosphorus, and sodium usually disrupt the kidneys’ natural process of filtration.

Plenty of water, healthy diet

To prevent formation of kidney stones, have a healthy diet and drink plenty of water. Also, avoid salty and spicy food additives or flavor enhancers.

Kidney stones can now be easily treated with modern advancements in healthcare. The most common kidney stone removal procedure is through extracorporeal shock wave lithotripsy (ESWL). It uses shock waves to break kidney stones into small specks to make them easily move through the urinary tract and out from the body.

Instead of undergoing surgery, a noninvasive treatment is recommended by doctors like taking oral medications that can break down the formation of calcium and uric acid stones and lead to faster recovery.

You can consult a doctor about such preventive medicine.

If you have more than one kidney stone, especially if you have a family history of stones, you are more likely to have kidney stones again. But you can take steps to help prevent them:
Drink more fluids. Try to drink enough water to keep your urine clear, about 8 to 10 glasses of water per day. Slowly increase how much you drink, perhaps adding one more glass of water a day until you are drinking 8 to 10 glasses a day. This slow increase will give your body time to adjust to the extra fluids. You are drinking enough water when your urine is clear or light yellow. If it is dark yellow, you are not drinking enough fluids. If you have kidney, heart, or liver disease and have fluid restrictions, talk with your doctor before increasing how much you drink.
Change your diet. This may be helpful, but it depends on what is causing your kidney stones. Your doctor may do more tests before deciding whether changing your diet will help reduce your risk for developing another stone. The results of these tests may suggest that it could be helpful to do one or more of the following:
Increase how much fiber you eat. Fiber includes oat bran, beans, whole wheat breads, wheat cereals, cabbage, and carrots.
Eat less beef, pork, and poultry.
Eat a moderate or high amount of calcium-rich foods, such as dairy products. Getting your recommended amounts of calcium, combined with a diet low in sodium and protein, may decrease your risk of kidney stones.
Try not to drink grapefruit juice. Drinking grapefruit juice may increase your risk for developing kidney stones.
Avoid foods that are high in oxalate, such as dark green vegetables, nuts, and chocolate.
Try not to add salt when you cook or eat. Try removing the salt shaker from your table.

After Charice, Arnel Pineda invades 'Oprah'

2009-10-07T08:24:00.003+08:00

ABS-CBN News

After Charice, it was Arnel Pineda’s turn to impress Oprah Winfrey, one of the world’s most powerful women today.

Pineda and the rest of the members of the American rock band "Journey” recently guested on Oprah to promote the group’s latest album, “Revelation.”

During the show, Journey's Filipino front man could not believe that he was being interviewed by no less than Winfrey herself.

"I'm facing you (Winfrey) right now. You are [one of the] biggest [names] in show business and I'm facing you. It's like… I'm not allowed to be here but I'm here. And I thank God for that," he said.

The show featured Pineda’s journey “from total obscurity to recapturing the voice of one of the greatest bands of our time."

Pineda’s rags-to-riches story has inspired many people around the world. His life story will be made into a film titled "Don't Stop Believing: Every Man's Journey." The biopic will hit the big screen next year.

The Filipino singer was discovered on YouTube by Journey’s guitarist Neal Schon. Jonathan Cain (keyboard), Deen Castronovo (drums) and Ross Valory (bass) were equally impressed when they first watched him on YouTube performing Journey’s “Faithfully.”

Cain said: "Neal contacted us. I checked the YouTube video just like he said. And there he was singing. And I said, 'The guy got great pipes, does he speak English?’ And, ‘How are we going to get him to the stage to check him out?'" Cain said.

Valory said he had “goosebumps surplus” when he first heard Pineda sing.

Castronovo was also blown away by Pineda’s voice. “It was frightening just to hear that voice come out from that little guy. We couldn't believe it. It’s just so strong. And the best part about it was just how humble the man was, how humble human being, beautiful heart."

For Pineda, being part of Journey still feels like a dream.

"I've seen enough pain and poverty in the Philippines. I've never been that big. All I wanted was to be able to get out of it -- the pain and the poverty - and live decently everyday," he said.

He said touring around the world with his band mates is “amazing, unbelievable and fantastic.” “All the superlative words that you can utter.”

He admitted that he felt the pressure when the band played in the Philippines early this year. “There was a big responsibility and thank God I pulled it off.”

And now that he is making lots of money, Pineda said he bought a home for his family and set up his own foundation to help poor Filipinos.

Journey's Manila concert is now available on DVD in the United States.

What to do when you get tired of gym workout

2009-10-06T09:03:00.000+08:00

By Mitch Felipe
Philippine Daily Inquirer

IT IS important to find purpose or meaning in the exercise you do to make it a lifelong habit.

Running, for example, is a type of purpose-driven exercise since you can go 5 kilometers, 10 km and up to 42 km or even more. Do cross-training activities because they will bring progress to your performance, fitness level, weight and health condition.

Relate the benefits you can get from cardio machines to your situation.

Can you imagine yourself using an elliptical trainer or recumbent bike for 20 to 40 minutes every other day for the rest of your life? Some people might get bored with these machines especially if they can’t understand the essence of the workout. But it’s a different story for an athlete advised to incorporate a 20 to 30-minute elliptical machine in his weekly program for cross-training purposes, which will improve his sports performance.

As a runner, I can last a 5 to 7-km run on a treadmill once or twice a week because I am aware how it will maintain or improve my marathon goals. Otherwise, I might always find an excuse to discontinue treadmill runs especially during rainy days.

Why one quits

One of the reasons health club members quit is because they just follow an exercise program designed by a trainer without knowing its purpose. If you want to finish a 30-minute recumbent bike, understand how applicable it is to your current situation. Its benefits include getting stronger thighs for outdoor cycling or improved endurance for an adventure vacation trip which involves a lot of walking, cycling and climbing.

Focus on improving your fitness level and performance when joining classes.

Many group exercisers believe that exercise classes are the solution to excess weight.

If you want to make group classes a part of your lifelong exercise commitment, balance them. Indoor cycling will improve and challenge endurance and lower-body strength. Martial arts-inspired classes which include punches and kicks will improve balance, core control, coordination, and whole-body strength. Mind-body classes like yoga or Pilates will improve breathing, awareness, core strength, balance and flexibility, which are all important for injury-prevention and sports performance.

Have the right expectations when getting a trainer.

What you need is someone to influence and inspire you to change for the better, aside from getting a great strength-training session.

A trainer can help you stick to your exercise habit only if you are aware of your present goals. Look for a trainer who will motivate you to make progress even without his services, who is passionate about your improvement and ready to help as you face anticipated difficulties along the way like boredom, lapses, and burnout.

E-mail the author at mitchfelipe@gmail.com.

Workplace dont's

2009-10-05T09:39:00.000+08:00

By Ed Biado

Do your co-workers hate you and you don’t know why? Or maybe they don’t hate you, but they talk about something that you do—something that is so regular for you that they somehow find repulsive. Maybe you’re guilty of doing one of these things:

Being on Facebook all day. Sure, you may have some downtime and Farmville is just too fun to resist. But you can’t have multiple status updates, sent app invites, and game level-up bragging notifications all day without your co-workers thinking you’ve been slacking off. They are your Facebook friends, remember? They’ll know that all you’ve been doing since lunch is harvesting your crops.

Surfing porn or do anything porn-ish. Some offices have firewalls that restrict certain Web sites. Others have security measures in place to detect and even take a shot of your screen when you visit inappropriate pages. Don’t be called by your superior for being a pervert. Please, keep it clean. Also, distasteful jokes, remarks, and actions of any kind may be reason for termination.

Being such a baby (part one). That means, don’t whine about every little thing. Your job may be tedious and difficult at times, but it isn’t enough reason to complain about it all day every day. Doing so only demoralizes the people around you and also irritates them. If complaints are all you can talk about over lunch, no one will sit with you.

Being such a baby (part two). Or kid-like, for that matter. Pettiness is not exactly against office policies, but it’s a way to turn your co-workers off. Don’t make a big fuss if someone borrowed your stapler and forgot to return it. Be adult and professional about it. If they act like a big baby about it, it’s their problem. You can take pride in taking the high road.

Being a bully or a clown. It’s all too juvenile to play pranks on or pass mocking and/or insulting remarks to co-workers. The office is a professional setting where the primary objective is to get things done. If it’s April Fool’s Day and your office encourages a harmless joke, that’s fine. But don’t pull one at an important conference with prospective clients.

Having an annoying ringtone. If you must, keep it on the low (really low, please). Irritating ringtones include your boyfriend’s voice saying, “Baby, pick up the phone,” or any tween-oriented song that’s overplayed on the radio. You’re not gonna get much respect from your co-workers like that. Setting your phone on vibrate in the office is the most professional thing to do.

Sucking up to the Man. It’s okay to have a healthy rapport with your co-workers and superiors. But being a suck-up doesn’t really help as most bosses know how that game is played. It’s actually quite damaging as other people in the office are only gonna respond to it with raised eyebrows.

Treating the office like it’s your bedroom. Blankets and pillows are not supposed to be in the office. If you have back problems and require extra support for your chair, it’s fine to have a small pillow. But spreading a sleeping bag on the floor during your lunch hour isn’t exactly recommended; neither giving yourself a mani-pedi nor squeezing pimples. And another thing, don’t walk around barefoot. If you can’t bear to wear your five inches for the entire eight hours, have a sensible two-inch substitute.

Blasting the stereo. If music is gonna help you concentrate, go ahead and play something. But do wear headphones. Other people may not appreciate your music. Worse, it may distract them and prevent them from doing anything productive.

Being the stereo. That means, don’t sing out loud, don’t hum out loud, don’t read e-mails out loud, and don’t practice speeches out loud. The long and short is, don’t do anything out loud. Again, it’s irritating to other people minding their own business. Another thing you shouldn’t do is start non-work-related conversations all the time. A little chitchat is fine to take the edge off. But if that becomes the reason that work isn’t getting done, then, Houston, we have a problem!

Mushrooms help prevent allergies

2009-10-02T09:01:00.000+08:00

By Cory Quirino

Philippine Daily Inquirer

THE “BER” months have arrived and this means cooler temperatures and longer nights. During this time, your body begins to adjust to the changes. With every season, there’s a host of health challenges.

Allergies

Allergies come in many forms and symptoms and the causes are many such as MSG, food-coloring preservatives, eggs, chicken, seafood, peanuts, alcohol, chocolate, environmental chemicals, pollution, dust, mold and spores, pets and animal hairs. Not only people get allergies. Even animals do, would you believe? Your pet could be allergic to something if it keeps sneezing.

If you have an allergy, it is best to see your doctor. Ask about a blood test that will provide you with an accurate reading of your sensitivity to certain substances. The ImmunoCAP machine from Sweden can detect allergies and auto-immune diseases like lupus and rheumatoid arthritis within the day. It is available at Makati Medical Center, Asian Center, Medical Center and UP PGH. (For more info, call Trianon at 815-3239.)

A surefire preventive measure is to maintain a clean environment. Studies have shown that the greatest cause of allergies is unclean surroundings. Do you know that every day, your body is bombarded by fungus and microbes? Your best defense is to keep your immune system in good condition. Remove all the irritants inside your home.

One of the best ways to rid your residence of pests is the latest, state-of-the-art air and room cleaning system called Hyla NST, a portable heavy-duty cleaning machine. It is a 4-in-1 equipment – air purifier, vacuum cleaner, floor polisher and more importantly a bed, carpet, curtain and upholstery cleaner. It literally sucks out the dirt and dust mites. (Dust mites are one of the main causes of asthma, rhinitis and respiratory ailments.)

Air is drawn into the cleaner with a rotating separator that turns an amazing 25,000 rpm/second or 416 times a second. It successfully removes dust particles from the air and binds them to water inside the machine. The end result is pure cleanliness.

Annie Santos, a 54-year-old housewife, had been suffering from severe asthma for 10 years. Each time she’d have an attack, she would have to be rushed to the emergency room. Upon discovering the Hyla cleaning system, her bed has been cleansed of dust mites and she has since banned her pet dog from sleeping in her bedroom. Her trips to the emergency room have stopped. (Call Rotarian Gerry Gamez of Gammonco Trading Co. for a free demo, 092-28903367.)

According to Dr. Earth Mindell’s “Vitamin Bible for the 21st century,” a nutritional defense versus allergies includes vitamin B complex, 50 mg, twice a day; pantothenic acid, 500 mg, twice a day, Vitamin C, 1000 mg, once daily.

According to Japanese and Chinese traditions, reishi, shiitake, maitake, agaricus and cordyceps are also effective. This is surprisingly found in a 5-in-1 supplement called Multi Five. (Call World of Wellness, 332-3864/723-3878.)

Anti-allergy regimen

1. Wake up in the morning with happy thoughts and a smile on your face.

2. Drink one cup of lukewarm water with 1 tsp apple cider vinegar and 1/2 tsp honey.

3. Drink 2 full glasses lukewarm water. Drink water every 1 1/2 hours until bedtime.

4. Increase hydration through juicing (fresh is best).

5. Eat healthy.

Affirm today: “I am healthy and happy.”

Love and light!

A must-stop in Palawan

2009-10-01T08:23:00.003+08:00

By Micky Fenix
Philippine Daily Inquirer

SOMEWHERE new always marks my trip to Palawan. Last month it was eating at Ditchay’s Bistro. To the lifestyle and travel circle, the name can belong only to Ditchay Roxas.

She was in the news in April when she protested the development of a luxury resort in an island of San Vicente town in Palawan. Ditchay has a lease on Boayan Island, where she ran not only a small resort but also had created a grassroots ecotourism enterprise.

She was asked to continue operating her resort, she told us, but decided to quit Boayan nonetheless and move to Puerto Princesa.

So that’s where we met Ditchay a second time. The first was when she cooked dinner for a select group in Manila. Her specialty then and now is French cooking with a touch of Asian, which is how she describes her cooking.

Ditchay and I communicated about places to go to while I was there. She gave me a list of her suppliers, organic farms run by NGOs who teach farmers the technique and the whys. She also directed me to her cheese supplier. And to another French bistro located near her place. And, of course, we set a date to dine in her new place.

The tricycle driver told us we had to pay extra because Ditchay’s place was far. My trips to the provinces have taught me that “far” in provinces is about 10-15 minutes away, the equivalent of a snap in Manila time.

Ditchay’s Bistro has four tables in the balcony of her house (the family lives on the second floor) and a table inside what looks like the sala, where the walls display framed art photographs of her husband, Philippe Girardeau.

A tall girl walks past and is introduced as her daughter, Amelie. She serves diners, does her bit at plating with directions from her mother who, because she’s petite, can’t look over her daughter’s shoulder.

Starters

So after visiting Ditchay in the kitchen, we sit down to taste her cooking. The starters, while filling, also whet our appetite. There are rilletes (cold shredded pork), paté de poisson fume (smoked fish paté), mozzarella pane (breaded mozzarella) and terrine de campagne (meat loaf).

Over at another table, two Japanese tourists go through their salad and main course in a relaxed but talkative mood.

On our table, the series of main dishes come: red snapper fillet with lemon caper sauce, Moroccan beef tenderloin served with pita and hummus, grilled prawns in herb butter sauce and crunchy delectable pork belly rolled and stuffed with herbs then roasted until the pork is crisp, a better lechon kawali.

All those have salad incorporated in the dish so it really isn’t necessary to order one, but salads are available for those who like only veggies.

Wines, of course, are always available and Ditchay brings in what they serve and provides wines for some of the restaurants and hotels in Palawan. We go through great kir, white and red and a sneak of martini in between all that.

Desserts included éclairs, lemon tart and frozen orange cream named after Amelie’s grandmother. At the end of all that, we wondered if we could fit into the tricycle we hired to wait for us.

Ditchay’s Bistro (Manalo Extension, Bancao Bancao; tel. 0487231530) is another addition to must-visits in Palawan. Those include Ka Lui with its fish and vegetable selections, crispy pata and sinigang dishes of Kinabuch and breakfast at Casa Linda. And our stay at Asturias Hotel made us discover the laing and kinulob na manok as well.

Best fruit diets

2009-09-30T08:57:00.008+08:00

By Harold Geronimo

I’m a self-proclaimed gym addict, but at the same time, I love eating fruits. While fruits supply the necessary nutrients for the body, a lot of my friends tell me that most fruits have high sugar content that is also considered unhealthy. So I consulted with Karen Fajardo, resident nutritionist and dietician of Fitness First SM Megamall, to know the real score about fruit diet and what are the fruits that may compliment our workout without having to worry about gaining some extra pounds when I consume them. She says it is important to consume three different kinds of fruits for 5 to 6 servings everyday to complete a daily balanced diet.

1. Apple

They say “an apple a day keeps the doctor away.” While this holds true, do you also know that it is the safest fruit to eat before or after every workout? An apple contains one of the lowest sugar levels and Glycemic Index (GI) among all fruits. Studies show that apples reduce blood cholesterol levels and control one’s appetite to crave for more food. Low GI level diet, on the other hand, slowly trickles glucose into your blood stream to keep your energy levels balanced so you will feel fuller longer between meals. It is also a rich source of dietary fiber that aids digestion and promote weight loss. Apples are also rich sources of phytochemicals that act as antioxidants. They are found to play some roles in inhibiting age-related problem and preventing wrinkles, giving you that young-looking skin to compliment a lean, toned body. It is advisable to eat one to two regular-sized apples daily.

2. Pear

Just like apples, pears are ideal for weight management. They contain fiber and water that easily fills up an empty stomach, thus controlling one’s appetite to crave for more food. It also prolongs physical endurance due to its low GI carb level. Its high fiber content also helps in the slow release of sugars into the body, thereby helping maintain a steady blood sugar level. Pears also contain anti-oxidant nutrients that help boost the body’s immune system. They also contain high level of boron which helps the body retain calcium for stronger bones. Studies also reveal that pears help relieve pains due to various inflammation problems. Eat at least one pear a day before workout.

3. Pineapple

When it comes to fiber content, pineapples have one of the highest among all other fruits. Fiber-rich fruits allow healthy digestion and help people lose weight easily. It compliments every workout routine as it also provides the adequate energy for the body to burn. Pineapples are also rich in phytochemicals that shield the body from free radicals that cause cancer. They also contain Vitamin C that helps boost the body’s immune system for diprevention. But it is always recommended to eat one serving of fresh pineapple than canned slices. It is also better to eat it in fruit form than juice to maintain its beneficial high fiber content. One serving is equivalent to one slice of a regular-sized pineapple.

4. Banana

I often see my gym mates eating bananas after working out. So I got curious about the banana diet. I found out that bananas are known to be energy-boosters. They replenish the amount of energy that has been used up by the body during heavy workout. It is also rich in potassium that regulates blood pressure. It is advisable to consume one to two bananas within 30 minutes to one hour after your workout. Take note, however, that eating bananas before workout may not be advisable. Instead of consuming energy-rich bananas, it is recommended to take protein-rich foods and complex carbohydrates such as rice and bread in preparation for your workout.

5. Orange

Don’t squeeze the orange too much as most of this fruit’s fibers may be diminished. Just like any other fruits, it is always best to consume oranges in their whole form instead of juice. But if you want to take it in liquid form, you should always include the pulps and never add sugar to sweeten the taste. The more natural it is, the better, so you get all the vitamins and minerals needed for your healthy body. Oranges are naturally low in sugar compared to watermelons and grapes, so you don’t have to worry about shooting up your blood sugar levels. Orange pulps are rich in fiber that is essential in weight loss and food digestion, perfect for those who are on strict diet. Oranges also have the highest Vitamin C content, making it the best immune booster to combat any form of sickness.

Salsa verde carnitas

2009-09-29T14:51:00.005+08:00

Carnitas are the Mexican version of pulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds easily with a fork, then it's roasted at high heat to make crispy browned bits full of flavor. It's taco meat, burrito meat, or just stewy meat served with rice and beans. This version of carnitas is cooked first in a braise of tomatilla salsa verde, or green salsa. It's delicious served with fresh corn tortillas and topped with a shredded cabbage slaw, Cotija cheese, avocado, and Mexican sour cream.

3 1/2 pounds pork butt (pork shoulder)

2 cups salsa verde, bottled, canned, or homemade

1 onion, finely chopped

3 cups chicken stock

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 Tbsp fresh chopped oregano (or 1 teas dried)

1/2 cup chopped fresh cilantro

Salt

12 to 16 corn tortillas, heated and softened

1/4 head of cabbage, very thinly sliced

1 teaspoons olive oil

1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)

Salt and pepper

1 avocado, peeled, seeded, and chopped

1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese

Crema fresca, crema Mexican, or sour cream

Chopped cilantro leaves for garnish

1 Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.

3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.

Serve with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw.

Seasoned Cabbage Slaw

Place thinly sliced cabbage in a medium sized bowl. Sprinkle on olive oil, seasoned rice vinegar, salt and pepper. You can substitute white vinegar or apple cider vinegar for the rice vinegar, if you do, sprinkle on some sugar to help balance the acidity of the vinegar. Toss. Adjust seasonings. Let sit for 10 minutes for the cabbage to absorb some of the dressing.

Serves 6.

SimplyRecipes.com

Typhoon hits the Philippines 9/26/2009

2009-09-27T16:19:00.000+08:00

Ikura, an extremely nutritious food

2009-09-26T08:01:00.007+08:00

Ikura is the roe (eggs) of the spawning Chum salmon. These large, red succulent eggs are pleasantly mild and perfectly firm in texture. Ikura is extremely nutritious food; in addition to being extremely high in vitamins A, D and E, it is also full of essential amino acids and Omega-3 fatty acids. It is processed and graded extensively with the aid of Japanese technical consultants, who are experts in assessing the quality of Ikura. The specific grade of the roe is dependant on a variety of variables including size, colour, and time of delivery of the fish themselves. The procurement of Ikura is directly based upon the Pacific Salmon fishery. The commercial salmon fishing fleet is strictly controlled on where, when and how they fish. It employs selective harvesting techniques which, in conjunction with close monitoring of run size and catches, allow for optimum escapement levels. This conservation-based fisheries management regime permits the controlled harvest of more abundant wild salmon stocks while protecting weaker ones as they rebuild. Additional scientific studies have provided other information on the benefits of Omega-3 oils for individuals with arthritis, psoriasis, ulcerative colitis, lupus erythematosus, asthma, and certain cancers. Research studies have consistently shown that Omega-3 fatty acids delay tumor appearance and decrease the growth, size, and number of tumors.

Longganisa chorizo, favorite Filipino breakfast

2009-09-25T08:50:00.009+08:00

Longganisa is widely available in most supermarkets and wet markets. Even the skinless variety is not difficult to find. Longganisa is native sausage. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Then there is the sweet longganisacalled hamonado. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast item. If there is a tapsilog for the combo of tapa(fried beef strips), sinangag (fried rice) and itlog (egg), there islongsilog for longganisa, sinangag and itlog.

To make longganisa, you will need:

1 kilo ground pork, 10% fat

1/4 cup packed brown sugar

1 tablespoon rock salt (or 1 1/2 teaspoon fine salt)

1 tablespoon worcestershire sauce

3 tablespoons soy sauce

1 tablespoon garlic, chopped

1/2 teaspoon black peper, ground.

Instructions:

Blend all the above ingredients.

Roll a small amount of the pork mixture in a 4 1/2 inches x 3 inches wax paper

Store in the freezer for 3 hours or until ready to cook.

When ready to cook, heat oil in a wok or frying-pan.

Unwrap the sausages and fry in batches in hot oil until fully cooked.

Drain on paper towels.

Garnish with spring onion, if desired, and served with rice and tomatoes or Garlic-Vinegar Dip.

These sausages can also be frozen until needed.

Makes 18-20 sausages

Preparation time: 30 mins + 3 hours chilling

Cooking time: 30 mins

Fried tempura ice cream

2009-09-24T17:11:00.007+08:00

By Vangie Baga-Reyes/Philippine Daily Inquirer
Ever wondered how fried tempura ice cream is made?
Tempura is a Japanese specialty that means batter-dipped. For this recipe, instead of using typical pieces of seafood or vegetables dipped in soy sauce and wasabi, delightful scoops of ice cream are used, drizzled with chocolate syrup, cherries and slivers of almonds—quite a dessert to impress family and friends.
“Batter-dipped ice cream is usually deep-fried,” says Boyet Llamador, head chef of Tempura Japanese Grill (tel. 3747460) on Thompson Square, Tomas Morato St., Quezon City. “This recipe, however, requires timing and a good deep-fryer to fry the tempura ice cream. The warm crunchy tempura perfectly pairs with the cold creaminess of the underlying ice cream.”
If you heed some tips, this fried dessert, one of the bestsellers at Tempura in Quezon City, is not so hard to make at home. All its ingredients are in grocery stores. The batter is basic pancake batter with a pinch of salt.
Make sure to serve the tempura ice cream immediately after frying. It is best that, while the tempura ice cream is frozen, you pour the oil into a deep-fat fryer or a heavy-bottomed stockpot. Heat the oil over medium-high heat.
You can either use slices of loaf bread or taisan to bind the ice cream. And as optional toppings, wafer cookie, whipped cream, strawberry sauce, fresh fruit and powdered sugar are also ideal.
You can also try different flavors of ice cream.

Ingredients:
Slices of bread
Ice cream, any flavor
Cooking oil
Chocolate syrup
Cherry
Cornstarch for dusting

For batter mix:

150 g cake flour
1 egg yolk
Pinch of salt
8 oz cold water

1. IN A MIXING bowl, combine flour, egg and ice-cold water. Whisk well. Set aside.
2. REMOVE the outer layer of the bread. Place bread on a flat surface with aluminum foil. Press bread firmly using your fingers.
3. PLACE three scoops of ice cream in the middle of the bread.
4. ROLL bread tightly. Then place in freezer, and let sit until completely frozen.
5. REMOVE wrap and roll frozen tempura in cornstarch.
6. DIP TEMPURA into the batter mixture. Cover tempura with the batter evenly.
7. MEANWHILE, heat oil in deep-fryer to 375°F. If you do not have a deep-fryer, you can use a hot pot of oil. Carefully drop the battered ice cream into the hot oil by using kitchen tongs or a slotted spoon.
8. QUICKLY fry tempura for approximately 5 to 10 seconds, until the tempura batter has turned golden.
9. LET COOL for a few seconds. Cut into four pieces. Transfer in a platter. Drizzle with chocolate syrup. Add cherry.
Enjoy!

What's your martini?

2009-09-23T17:36:00.003+08:00

by Ed Biado
The martini is one of the most widely-recognized cocktails in the world. In pop culture, it is a symbol of discriminating taste as many historical figures and fictional characters are known to prefer it to the point of making it their signature drink. And why wouldn’t one enjoy a martini? It’s crisp, clear, has an infusion of bright flavors and notes and it comes in over 40 variations (and counting). Here are the most popular kinds:
1. The classic standard martini is made with gin and dry vermouth in a four is to one ratio and is stirred with ice. After straining it in a chilled martini glass, it’s garnished with an olive or lemon peel. This produces a clear, colorless cocktail. The shaken version is slightly cloudy and the gin being “bruised,” producing a more bitter taste.
2. The vodka martini obviously substitutes gin for vodka. It is one of today’s most popular martini preparations and it’s almost assumed that when one orders a martini, it’s made with vodka.
3. The dirty martini puts the garnish to the forefront as it uses olive brine together with dry vermouth or omitting the latter altogether. The essence is further heightened by using three olives (instead of one) as garnish. A dusty martini, meanwhile, only adds a small amount of brine, simply to bring out a hint of the essence.
4. The Dirty Pickle substitutes olive brine in the dirty martini with pickle juice. This is garnished either with a mini gherkin or a dill spear.
5. The smoky martini is simply gin with a splash of Scotch, stirred and garnished with lemon peel. It is also called burnt martini.
6. The dry martini uses less dry vermouth than usual. Extra dry would mean even less. It’s virtually all gin with just a few drops of dry vermouth. The standard dry martini has different names, depending on the garnish—Okratini (pickled okra), Buckeye (black olive), Gibson (pickled onion), Gibsontini (onion-stuffed olive) and Spiceland (garlic-stuffed olive).
7. The Vesper is a James Bond invention. According to the pages of Casino Royale, it contains three measures of Gordon’s gin, one of vodka and half a measure of the French aperitif wine, Kina Lillet. It’s garnished with a slice of lemon peel and served in a champagne flute.
8. The Bronx is a fruity martini that was once ranked third in the world, in terms of popularity (after the standard martini and the Manhattan). This is a shaken cocktail that contains six parts gin, three parts sweet red vermouth, two parts dry vermouth and three parts orange juice.
9. The Kinopanorama martini is made with four parts London gin, two parts vodka and half a part each of Noilly Prat vermouth and Lillet Blanc. It’s shaken and garnished with a twist of lemon.
10. The Valencia martini uses Fino sherry instead of dry vermouth. Before pouring, orange peel is flamed in order for its oil to drop into and coat the martini glass. It’s garnished with an unburned orange peel. The vodka variant is called the Flame of Love martini.

Every second well spent

2009-09-22T19:56:00.004+08:00

It's my off today from work and I'm starting to get excited to spend the rest of the day with wife. I started with a hot steaming coffee and checked for some emails. I always wonder why when you're taking your day-off from work, time passes so quick when you're just at home. Makes me a little uncomfortable so I always spend the rest of every minute okay. I'm also sometimes discouraged in doing this blogging thing, but my wife inspires me to continue. She's truly a wonderful person. I have to move my body because I don't have much exercise these past days. It's time to move my body. Take a 15 minute warm-up and ready to hit the roads. It's also nice to bring my ipod with me to energize me with my kind of music. Feels so good after a long jog around the village. People are also very aware of their health today as I noticed a lot of joggers and also some taking a brisk walk. I felt the breeze a feeling of Christmas season coming just around the corner. So relieved as I got home when my wife surprised me with her special fruit medley kind of a salad she bought from the market this morning so fresh. Not to mention I'm gonna add some calories again, guilty pleasures actually. Fresh apples, kiwi, pineapple, sweet mango, grapes, cantaloupe, watermelon, sweet corn, gelatins, and milk for calories? delicious anyway. I love fruits. How I wish that today's never gonna end.

Sorbetes, the Filipino ice cream

2009-09-21T17:31:00.005+08:00

Sorbetes is a Filipino version of ice cream usually peddled from street carts in the Philippines. It is distinct from the similarly-named sorbet. It is usually served with small wafer or sugar cones and recently, bread buns.

Ice cream was introduced in the Philippines during the time of the American invasion when refrigerators and other cooling devices were introduced. While American ice cream was made with cow's milk, using the milk of the carabao, a kind of water buffalo, resulted in a cheaper product which became known as "sorbetes." Both kinds of milk are widely used today. Coconut milk and cassava flour are two other ingredients used that make sorbetes unique from ice cream made in other countries. Flavors also varied from the usual natural fruits such as mango, avocado, coconut to flavors imitating commercial ice cream such as chocolate, cookies and cream, cheese, mocha, etc.
The sorbetes industry competes with commercially available ice cream from giant companies operating in the Philippines such as Magnolia and Selecta, which also started peddling their product in the streets in more sanitized carts.

Sorbetes is peddled by sorbeteros using colorfully painted wooden carts which usually can accommodate three flavors, each in a large metal canister. Peddlers get their carts from makers scattered around the cities of the Philippines in the morning and walk the streets the whole day, calling consumers from their houses by ringing a small handheld bell.
The wooden cart has two large wooden wheels at the front part to easily push the cart though latest carts are already attached to bicycles.
The cart is stuffed with shaved ice sprinkled with salt to produce a lower temperature around the metal canisters and keep the sorbetes frozen longer.
The whole sorbetes cart is also available for private gatherings when negotiated with the sorbetero. It is usually cheaper that buying gallons of ice cream to be served to guests.

Peddlers of sorbetes provide several serving options. It may be served in a small plastic cup, a wafer cone, a sugar cone or a bread bun, at varying prices. A serving can include one flavor or, for no extra charge, a mixture of available flavors.
Sorbetes is usually consumed as a snack while travelling. It can also be served as dessert.

Wikipedia.org

Grilling, worldwide popular cooking method

2009-09-20T17:41:00.003+08:00

Grilling is one of the most popular cooking methods worldwide. The ease and speed in which grilled food is cooked and the unique flavor that is infused into the food as a result of grilling are the primary reasons for its popularity. The concept of grilling is based on cooking food with a heat source positioned below the food. Depending on the type of grill used, the heat source often reaches a cooking temperature of 650ºF or higher; however, any temperature above 300°F is considered suitable as a grilling temperature.
A wide variety of equipment is used for grilling, ranging from the simple to the elaborate. An outdoor grill may be as straightforward as a homemade device in which a grate is placed over an open fire or it may be as sophisticated as a commercially produced charcoal or gas unit, providing inventive methods for controlling heat and maintaining uniformity in cooking. Electric and gas models, designed specifically for indoor use, allow food to be grilled within the home when outdoor grilling is not possible.

Grills Designed for Outdoor Use

Open Fire Grills

Grills using an open fire as a fuel source have been used for centuries. An often used device for this type of grilling is a ring constructed of metal or heavy masonry that is used to contain a small fire, which is usually fueled with wood or charcoal. Commercially produced metal pots and kettles, designed specifically for wood burning, are also used. Of course, a true open fire of the campfire variety can be used for grilling if there is a means available for supporting the grilling grate above the fire.

When cooking food using an open fire grill, the fire is usually allowed to burn down somewhat so that the flames are smaller and the embers are glowing. This stage of the fire produces a more uniform, radiant heat. A roaring fire with leaping flames would quickly burn the outer portion of the food being grilled before the interior portion of the food has reached the proper doneness.
Once the fire has reached the correct stage, a metal grate is placed onto the fire ring or kettle, which supports the grate above the level of the fire. The food is cooked directly on the grate. As the food cooks, it can be transferred from one area of the grate to another where the temperature may be lower or higher depending on the level of heat required for proper cooking; however, it is often difficult to regulate the cooking temperature unless there is a method for raising and lowering the grate.

Charcoal grills

Grills that are designed for use with charcoal are available in a wide range of styles and sizes. Some charcoal grills are very basic, consisting of a small cast iron container with a grate placed on top. Charcoal is placed in the metal container, which may be round, square, or oblong, and the food is cooked on the grate above. This small type of charcoal grill is known as a hibachi; a traditional Japanese grill used throughout Asia, which is popular in the United States as well.
Other types of charcoal grills may be elaborately constructed and come with a variety of features. Among the more sophisticated designs, the most popular models are kettle grills with large, domed covers. There are vents on the top and the bottom for the regulation of oxygen intake in order to vary the cooking temperature. Some models have built-in ash containers, attached work surfaces, and storage units for utensils. Charcoal grills attached to rolling carts are quite common for ease in maneuverability.
One type of charcoal grill that is becoming very popular is the type that includes a small tank of gas, which is a smaller version of the propane tank used as the primary fuel source for a gas grill. On the charcoal grill, the small propane tank is used as a fuel source to ignite the charcoal. When the charcoal is lit, the gas supply is switched off. This system provides an easy, efficient means for igniting the charcoal.

Gas Grills

Grills fueled by propane gas are an extremely popular variety of outdoor grill. Like charcoal grills, they are available in a wide variety of styles, sizes, and price ranges. The convenience that gas grills provide is perhaps the primary reason for their popularity. They provide an excellent grilled flavor to food especially when used in conjunction with wood chips and wooden grilling planks that are designed to impart added flavor to the food during the grilling process.
It is often much easier to control the cooking temperature with a gas grill than other types of grills. Most models have multiple heat settings for the burners and many models feature built in temperature gauges to determine precisely the cooking temperature required for a particular type of food. Multiple burners, which are common feature on most gas grills, also allow the temperature to be controlled quite accurately. This is especially important when several foods are grilled simultaneously and each requires a different temperature setting for proper grilling.
Most types of gas grills feature automatic ignition for every burner. The similarity between the burners of an outdoor gas grill and an indoor gas range, allows the outdoor gas grill to be used in the same manner as a gas range when food is cooked on the grill with pots and pans rather than being placed directly onto the grate of the grilling unit. Depending on the manufacturer and the price of the unit, some gas grills may include warming trays, special smoker boxes to add a wood-smoked flavor to food, attached work surfaces that may be folded down when not in use, and electric rotisserie units for the terrific flavor provided by rotisserie grilling.

Grills Designed for Indoor Use

Indoor Fireplace Grills
Indoor grilling on a grate placed over the open fire of a wood burning fireplace has been a popular grilling method for hundreds of years. Because of the popularity of modern indoor grills, such as grills built into kitchen ranges and electric countertop grills, fireplace grills are seldom used today except by people who must use a fireplace as their primary source for cooking and heating and by folks who find traditional cooking methods to be a fun change of pace.
There are several types of grates that are manufactured specifically for fireplace grilling. One of the most popular is the Tuscan grill, which features a heavy metal grate and sturdy legs that allow the grill to be placed over the wood or charcoal in the fireplace. As the name implies, The Tuscan grill is Italian in origin and is still a popular item found in homes in Italy, especially in the Tuscany region.

Grills Built into Indoor Ranges

Many of the manufacturers of gas kitchen ranges offer models that include a built-in grill or feature a built-in grill as an option. They provide a more pronounced grilled flavor than most electric countertop grills. Most built-in grills are used in conjunction with some type of venting system to draw excess smoke and cooking fumes from the kitchen. Like indoor electric countertop grills, built-in grills are convenient to use and are a good substitute when grilling cannot be performed outdoors.

Electric Countertop Grills

Portable electric countertop grills are the most popular type of indoor grill. The grills are produced by numerous manufacturers and are available in a range of sizes and styles. Countertop grill units provide a grilled or broiled flavor to a variety of foods, although perhaps not as pronounced a flavor as an outdoor grill provides. They are designed to be "smokeless" in order to be safe for indoor use. Portable indoor electric grills are convenient to use and are easy to clean. Most models are inexpensively priced.
Some countertop grills feature a grill rack constructed with a heavy molded nonstick material. An electric heating unit is located directly beneath the grill rack. A drip well is positioned at the front of the unit to collect any melted fat or grease that escapes from food as it cooks. Some countertop grills (such as the model pictured) have a grilling lid that can be closed during cooking to provide two-sided grilling.
Simpler models of countertop grills feature a traditional style, lightweight metal grilling grate that is positioned several inches above an electric heating unit, similar to the distance between the grate and the heat source of an outdoor grill. This type of unit usually does not include a lid to cover the food during grilling and the drip pan, or well, is located below the grilling grate rather than at the front.
Source: grillingtips.com

Taking shots of Wheatgrass juice

2009-09-19T17:13:00.006+08:00

Wheatgrass refers to the young grass of the common wheat plant, Triticum aestivum, that is freshly juiced or dried into powder for animal and human consumption. Both provide chlorophyll, amino acids, minerals, vitamins, and enzymes. Claims about wheatgrass' health benefits range from providing supplemental nutrition to having unique curative properties. Some consumers grow and juice wheatgrass in their homes. It is often available in juice bars, alone or in mixed fruit and/or vegetable drinks. It is also available in many health food stores as fresh produce, tablets, frozen juice and powder.

History

The consumption of wheatgrass in the Western world began in the 1930s as a result of experiments by Charles F. Schnabel and his attempts to popularize the plant.
Schnabel, an agricultural chemist, conducted his first experiments with young grasses in 1930, when he used fresh cut grass in an attempt to nurse dying hens back to health. The hens not only recovered, but they produced eggs at a higher rate than healthy hens. Encouraged by his results, he began drying and powdering grass for his family and neighbors to supplement their diets. The following year, Schnabel reproduced his experiment and achieved the same results. Hens consuming rations supplemented with grass doubled their egg production. Schnabel started promoting his discovery to feed mills, chemists and the food industry. Two large corporations, Quaker Oats and American Dairies Inc., invested millions of dollars in further research, development and production of products for animals and humans. By 1940, cans of Schnabel's powdered grass were on sale in major drug stores throughout the United States and Canada.

Cultivation

Schnabel's research was conducted with wheatgrass grown outdoors in Kansas. His wheatgrass required 200 days of slow growth, through the winter and early spring, when it was harvested at the jointing or reproductive stage. It was at this stage that the plant reached its peak nutritional potential; after jointing, concentrations of chlorophyll, protein, and vitamin decline sharply. Harvested grass was dehydrated and made into powders and tablets for human and animal consumption. Wheatgrass grown indoors in trays for ten days contains similar nutritional content. Wheatgrass grown outdoors is harvested, dehydrated at a low temperature and sold in tablet and powdered forms. Wheat grass juice powder (fresh squeezed with the water removed) is also available either spray-dried or freeze-dried.

Usage

The average dosage taken by consumers of wheatgrass is 3.5 grams (powder or tablets). Some also have a fresh-squeezed 30 ml shot once daily or for more therapeutic benefits a higher dose up to 2–4 oz taken 1-3 times per day on an empty stomach and before meals. For detoxification, some users may increase their intake to 3–4 times per day. It should be noted that consumers with a poor diet may experience nausea on high dosages of wheatgrass. Outdoor wheatgrass is harvested for a few days each year from plants grown in the "bread basket" regions of the US and Canada. Winter wheat requires more than 200 days of slow growth in cold temperatures to reach the peak nutritional content. Even after that length of time, the plant is only 7 to 10 inches high.

Health claims

Proponents of wheatgrass make many claims for its health properties, ranging from promotion of general well-being to cancer prevention and heavy-metal detoxification. None of these claims has been substantiated in the scientific literature, though there is some evidence in support of the beneficial effects of chlorophyll in the human diet.

Wheatgrass vs. common vegetables

Wheatgrass proponent Schnabel claimed in the 1940s that "fifteen pounds of wheatgrass is equal in overall nutritional value to 350 pounds of ordinary garden vegetables", a ratio of 1:23. Despite claims of vitamin and mineral content disproportional to other vegetables, the nutrient content of wheatgrass juice is roughly equivalent to that of fresh vegetables (see table 1).
Wheatgrass is thought to be superior to other vegetables is in its content of Vitamin B12, a vital nutrient, though the vitamin is not contained within wheatgrass but is a byproduct of the microorganisms living on it.

Detoxification

Another common claim for wheatgrass is that it promotes detoxification. The limited data in support of that claim applies to most green vegetables.

Chlorophyll

As the chlorophyll molecule is structurally similar to hemoglobin, it has been argued that wheatgrass helps blood flow, digestion and general detoxification of the body. These claims have not been substantiated. However, some research exists that relates diets high in chlorophyll, present in higher concentrations in green leafy vegetables, with lower rates of colon cancer.

Wheatgrass juice recipes:

Of course, there's still the problem of taste. For some people, it's an acquired one. For others, they never quite learn to like it. Still others can barely choke it down. If one of these last two is you, never fear. Wheatgrass juice can be blended into other juices in such a way as to leave even the most skeptical of drinkers licking his or her lips. Of course, experimentation is key, as you'll have to discover for yourself what tickles your personal palate, but here are a few ideas to get you started.
For each of the juices, all you need is the fresh, whole fruit or vegetable indicated, your wheatgrass crop (measured in inch rounds), and your juicer. For smoothies, you will also need a blender or food processor. Wheatgrass can also be added to any of your favorite smoothie recipes.

Green Juice
3 stalks celery
2 medium cucumbers
5 fresh spinach leaves
½ cup fresh parsley
3-inch round wheatgrass
water as needed
Cut up celery and cucumber into chunks small enough to fit through your juicer. Juice and dilute with water as necessary for texture and/or taste.

Veggie Delight
3 stalks celery
2 large carrots
1/2 red beet
5 fresh spinach leaves
1/2 cup alfalfa sprouts
1/2 cup parsley
3-inch round wheatgrass
water as needed
Cut up vegetables into chunks small enough to fit through your juicer. Juice and dilute with water as necessary for texture and/or taste.

Applegrass
3 medium apples
3-inch round wheatgrass
water as needed
Chop apples to fit through juicer. Juice and dilute as needed.

Orange-grass
2 oranges
2 large carrots
3-inch round wheatgrass
Chop carrots to fit through juicer. Juice and serve.

Wheatgrass Whirl
2 oranges
1 banana
½ cup fresh berries
2-inch round wheatgrass
1-2 cups ice cubes
Juice orange and wheatgrass, then add with all other ingredients to blender and process until smoothie texture.

Source: http://en.wikipedia.org/wiki/Wheatgrass

Recipe source: http://hubpages.com/hub/Wheatgrass