spaghetti ice cream banana split ragusa

Interesting Facts About Culinary Arts

Want to know some interesting facts about culinary arts? Well, as most people know, the culinary arts revolve around culinary arts and food, and they include everything from restaurant management and hospitality management to food science and food safety. Someone who works in any of these areas is called a “culinarian,” and that includes everyone from food service workers to creators of the fantastic pastry arts. (more…)

Junk-Food

Helpful Prevent Sugar Rice grain clumping

MATERIALS stored food is more easily damaged. This is usually due to ignorance of the correct way to save it. Though there are little things that you are not thought of before can help endurance herbs longer.

The following safety tips that you may often neglect so that food does not last long.

Enter in freezer
Freezer is not just a place to store ice cream and ice cubes only. Freezer can also be a place where the food to make it more durable. If you want long-lasting vegetables, live cut and insert in sealed plastic and store in the freezer. Another thing that you can store in the freezer is butter, bread, flour, and also to eliminate the evil bacteria.

Put the baking soda in the refrigerator
Vegetables and fruits are kept in the refrigerator issuing ethylene gas that can make them rot faster. To prevent this, put the baking soda in the refrigerator and you will be more fresh vegetables and durable.

Little things have a big impact
Lots of little things that can greatly affect your food resilience. For example, add a few grains of rice in a jar of sugar to prevent clumping. Or give a little butter on the corners so that the cheese does not dry out.

re wrap
Although the food is in a tight pack does not guarantee the long-lasting food. Examples cheese. Remove the cheese from the wrapper and then re-using the plastic wrap to make it more durable. The same thing you can do to vegetables.

Solazyme

Obesity and Your Fitness Identity

On today’s news there was a report that said the by 2050 half of the adult population will be obese, I’m not talking about a bit overweight here I’m talking about full blown obesity. This means that half the people you know in 2050 will be really fat! And you could be one of them unless you take action. This news report got me thinking about how people could do this to themselves. At the end of the day a person is obese due to the lifestyle decisions that THEY MAKE, it is not forced upon them, they CHOOSE to be obese through the actions that they take. Everyone is control of there own actions.

When personal training obese people, over time I notice a shift. This is a shift in their identity, the way they see themselves. Let me explain a bit more about identity, your identity is a set of “rules and beliefs” that you comply to and act out in your life. Here are a few examples about identity:

Take the school shootings that happen is America, the killer has a set of beliefs in their mind that everyone is out to get them, everyone hates them, everyone is evil and they hate them. They believe these things so intensely that they are forced to act upon these beliefs. What you believe tends to manifest itself in your reality. Lewis Hamilton has a set of rules that state that he must give is 110% in every race he is in. He has beliefs that say he is an excellent driver and among the best in the world. Can you imagine where Lewis would come in a race if he only put in a bit of effort each race and he thought he was a below average driver?

I personally have specific rules that state I must workout Monday to Friday, I must only eat healthy and nutritious foods. I believe that I am a fit and healthy person. The things I do conform to my beliefs, I won’t eat fast food as it breaks one of my beliefs, but I will push myself hard on every workout I have.

Think about the beliefs that you have with regards to health and fitness, take some time to do this, then write them out and see what you have, you’ll probably notice that you have been behaving true to you beliefs. I get my personal training clients to do this form time to time, it highlights areas that are holding them back.

For example I was doing fitness training with on lady client and she believed she was a fat overweight person. So we set about to change this. She started doing personal training three times a week and after a couple of months I asked her “What type of person works out three times a week?” she replied “I suppose a fit and healthy person does”, “Congratulations you are now a fit and healthy person” I said.

Through her new actions of working out regularly, that she considered being fit and healthy, she now saw herself as a healthy person and started to believe she was fit and healthy too.

She now believed that she was a fit and healthy person, as apposed to a fat overweight one, this new belief empowered her to start making healthy changes in her life towards getting slim, these changes were easy to make because they were congruent with her new fit and healthy identity. If her identity was still a fat and overweight one, making healthy changes would be hard because they would not be congruent with her identity so the changes would be rejected and she would act and do things that reinforce her fat overweight identity, i.e. sitting on the sofa eating cake.

sushi food

The Sweet Health Benefits Of Sour Foods

As a young man, I remember my grandmother trying to give me sauerkraut for dinner once and making the worst face possible in response to which my grandmother laughed and said, “Sauerkraut is not only good, it’s good for you!” When I tell my patients about sauerkraut as a health food, they make almost that same funny face! Recently, however, it turns out that grandma’s words were correct – sauerkraut has a surprising health benefit to it as do other fermented foods. In fact, a group of Polish women were recently studied for their rates of breast cancer. The group who ate a lot of sauerkraut had very low rates of breast cancer.

Health Benefits of Fermented Foods

Fermented foods, like sauerkraut, olives, pickles, sourdough bread have been around for a long time. They were created to help food keep longer using a natural fermentation process called lacto-fermentation. In this process, beneficial lactobacillus acidophilus bacteria (the kind that live in your gut and help digest your foods) convert the starch and sugar in foods to lactic acid. The lactic acid acted as a preservative so refrigeration was not necessary and food had a long shelf life.

A surprising, little known health benefit about these fermented foods was then discovered. It seems that the same fermentation process that both preserves and gives these foods their distinctive sour-tangy taste are also higher in vitamins and actually help your digestion, remove excess saturated fats and cholesterol, and keep your digestive tract healthy and happy.

In fact, these good bacteria present in naturally fermented food have recently started popping up all over television ads and health food articles as “probiotics” which restore and maintain your intestinal flora, i.e., the level of good bacteria in your gut. In case you didn’t know this, your large intestine, the place that houses all these beneficial bacteria, is the very seat of your immune system. When your beneficial bacteria levels are optimal, you have a healthy immune system strong enough to ward off infections and other diseases.

Many fermented foods, like olives, also contain good Omega-3 fatty acids that are beneficial in reducing inflammation throughout your body.

Not All Sour Foods Are Naturally Fermented

When I tell my patients about naturally fermented superfoods, they say, great I’ll pick up some at the grocery store! However, most canned sauerkraut, pickles, greek olives on the shelves, and buttermilks, yogurts, and kefir in your dairy section of your grocery store may not have been created through a natural fermentation process and may not contain the live bacteria.

In fact, many of these grocery store varieties of sour-tasting dairy foods are pasteurized, and the canned-shelf varieties can get their sour taste through the addition of vinegar (a fermented food in itself) and/or certain preservative-grade minerals like potassium sorbate and sodium benzoate added to extend shelf life. Most have lactic acid added to them rather than it developing naturally in the fermentation process described above. However, even these grocery store varieties of “fast” fermented foods give some health benefits in addition to their vitamins, minerals, proteins, fiber, etc, just not as much as naturally fermented that contain the live culture.

Unless your local grocery store has a special section for refrigerated health foods, you likely will have to go to a health food or natural foods store to get real, naturally fermented, nonpasteurized sauerkraut, pickles, olives, kefir, buttermilk and yogurt. You can also make your own fermented foods very easily. Fermentation starter kits are available, along with directions how to ferment many foods, in health food stores and/or online.