Best fruit diets

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

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

Ikura, an extremely nutritious food

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

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

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?

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

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

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

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

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

Do Filipino mothers still cook?

COLETTE ROSSANT, author of “Apricots on the Nile” (Washington Square Press, 1999) wrote about her relationship with her mother this way: “We always pretended that we loved each other, but I had built myself a world of memories where my mother is nowhere to be found. I want it to stay that way.”

Those memories include staying with her paternal grandparents in Egypt during World War II when she was 5 years old and then being returned to Paris where Rossant stayed with her maternal grandmother. She met her mother again when she turned 20.

The funny thing is the first chapter in the book is about her mother, her last days before dying of cancer.

Ruth Reichel, author and editor of “Gourmet,” had the funniest stories about her mother. In her book “Tender at the Bone” (Random House Inc., 1999), the funniest story is how her mother put together a lethal leftover soup and how Ruth and her brother steered everyone of their favorite relatives away from it. In one of the Gourmet issues, she also wrote that her mother steals magazines in her doctor’s office, even a Gourmet.

Mimi Sheraton, former restaurant critic of The New York Times, also began her autobiography “Eating My Words” (HarperCollins Publishers Inc., 2004) writing about her mother.

Sheraton described her as “an ambitious and gifted cook who had open contempt for any woman who was not.” But her mother also regarded the work of a critic as not such a nice job because every bad review she makes means a restaurateur loses his business.

I remembered all those because the day I write this is my mother’s birthday. My siblings and I celebrated for two days, a picnic at La Mesa Dam Ecopark and then eating Korean food after a visit to her grave.

Unlike Rossant, my world of memories always had my mother in it until the day she died. And unlike Reichel and Sheraton’s mother, mine wasn’t aware of my work having suffered a stroke even before I wrote about food.

3 generations

Do mothers still cook? That’s the question some food companies who invite me to talk about how it is like in the Filipino home these days want to know. I guess it’s for their advertising and sales strategy.

I tell them about three generations, from my grandmother, my mother and my own stint as mother.

My grandmother stayed home most of the time, cooking three times a day, gardening in the morning and after her afternoon siesta. I never saw her go to market but I do remember her slaughtering the chicken and turkey right outside her kitchen door. She was a great cook and my appreciation of good food began with her dishes. I remember how those tasted, a good trait to have if one is to become a food writer.

My mother, on the other hand, had a job. Even if she had her own time because she was an architect but didn’t work for a firm, she somehow was always working. When she locked herself in her room, my siblings and I knew she was doing her “plans,” design of houses or churches, whatever project she was into.

She visited work sites, staying there the whole day. What I remember was going with her sometimes, especially when she was doing my grandmother’s house, and I always ate the carpenters’ merienda of guinataan with monggo.

I was always reminded to eat only one bowl or the workers will run out of their afternoon sustenance. My mother didn’t cook but instructed our house cook on what to prepare for the day. It was the cook’s job to go to the wet market but my mother loved her supermarket days.

The rare times she did the cooking, my siblings and I to this day remember her specialties—adobo that had deep flavor, bread pudding made from sandwich scraps (bread crusts), Christmas fish au gratin and leche flan.

And now my turn. Like my grandmother, I stayed home but only when the children were in grade school and high school. Being home involves a lot of work and even if you had an army of help, you’d still feel that the day is too short.

I brought my children to and from school, planned their baon and menu of the day; even did my stint at baking cookies. But I always had a cook so I didn’t have to do the nitty gritty of kitchen work.

When the children were older, I took on contractual jobs so I was like my mother doing it in my own time. Yet today, since a year ago, I have taken on a regular job, which keeps me out of the house the whole day and out of town every month.

But that only means there is a lot more planning involved with house management, especially the food to be cooked. What makes today different from my grandmother’s and mother’s time is that there’s no need to start everything from scratch. There are so many convenience food (instant sinigang) and cooked food to go.

And for those times when the traffic is so bad or when I need to eat out or we get tired of the food cooked at home, there are so many restaurants to go to. For ingredients, there are wet markets, well-stocked supermarkets and weekend markets.

By Micky Fenix/Philippine Daily Inquirer

Japan goes bananas

Call it a banana boom. The Morning Banana Diet is the new diet craze that's been brewing up a storm in Japan. Driven by the Internet, TV show hype, countless positive testimonials, and affirmation from famous Japanese celebrities, the popularity of the Morning Banana Diet has truly reached epic proportions. It has even caused weekly banana sales to jump 80% and has prompted ceaseless banana shortages nationwide. And why not? With a simple, stress-free and healthy regimen, it's easy to see why this diet has become such a massive hit among the health-conscious crowd.

Introduced by Japanese pharmacist named Sumiko Watanabe on "mixi", a popular social networking site in Japan, the Morning Banana Diet became an overnight success and effortlessly earned a massive mainstream following. When a TV show featured well-loved opera singer Kumiko Mori who shed off 15 pounds through the Morning Banana Diet, it was evident that the health-giving fruit was about the diet were in demand with close to a million copies sold. Today, its popularity has started transcend geography, reaching other countries including the UK.

Combining affordability and simplicity, the Morning Banana Diet consists of an easy-to-follow regimen that makes it painless to lose unwanted pounds. To boot, you only need to take two pieces of bananas with room temperature water for breakfast. You may eat anything you wish for lunch and dinner provided you do not overeat. Make sure to dine before 8 p.m. and have adequate sleep. Another great thing about the diet is that you get to exercise only if you want to.

And now, you can be part of Japan's amazing healthy trend and start losing weight the easy and healthy way. Bananas offer health-giving goodness that can boost fat burning by 30% and burn an extra 200 to 300 calories a day when taken for breakfast. Its high fiber content helps in carrying away fat during digestion, and lets you feel full longer so you won't look for food more often. And as potassium-rich source, bananas help preserve muscle mass as you shed those pounds.