goji berries in the uk Updates
goji berries in the ukCarbohydrates: So Simple Yet So Complex
The further on your read, you'll begin to understand that everyone needs energy and the best source of energy is from carbohydrates. Roughly 50%-80% of your nutritional intake should come from carbohydrates! (not including any special needs cases if a person was carbohydrate sensitive).
Similar to amino acids, when you link various simple sugars together you get carbohydrates with different properties and effects on the body's blood sugar levels.
Carbohydrates are classified into three categories:
Monosaccharides (glucose, galactose, fructose) are the sugars found in milk and fruits.
Disaccharides (sucrose, lactose) might be found in table sugars and milk sugars. They are a combination of a two simple sugars.
Polysaccharides (complex carbs, starches, fibers) come from whole grains, vegetables, nuts, some fruits and legumes. These are your complex carbs.
When you link different kinds of sugars together, you will get different kinds of products. For example when you combine glucose and fructose you get sucrose (table sugar).
You'll read a lot about essential amino acids and essential fats but what you won't read about in any fitness manuals or hear from any fitness experts is the essential carbohydrate. That's because there is no such thing. There are just different carbohydrates with different properties that affect your energy levels.
Here's a fact for you: Our bodies can only absorb monosaccharides (simple sugars).
[STOP and realize that complex carbs are just a series of 3 or more simple sugars bound together. As mentioned, complex carbs go by the alias, polysaccharides.]
This means if you eat a complex carb, your body will break down that complex carb into simple sugars and ultimately into blood sugar which can be used for many different functions. Depending on the carbohydrate you just ate and other factors, these carbohydrates will have different effects on blood sugar levels. Specifically how fast they rise and fall.
This ability of a carbohydrate to to raise blood sugar fast or slow is called the glycemic index (GI). The GI was created to track various foods effects on blood sugar at different rates.
The GI's importance is related to the body's blood sugar effects on insulin levels. Insulin is the primary hormone responsible for fat storage (along with many other functions). The GI was originally invented with the diabetic in mind because insulin levels can mean the different between life and death in such instances.
If you are still reading, you should at this point understand that complex carbohydrates have a more leveling effect on insulin and longer term energy. Because complex carbs are not continually 'spiking' the insulin levels, you'll send less signals to store fat.
Eating the right carbs will give you longer term energy and help to fight body fat storage!
Your probably wondering if there's a simple example of this so you can skip today's brief science lesson.
The starch in whole grains is an excellent example of a more complex carb compared to the monosaccharides like refined white flours or table sugars. This is why you always read about "staying away from refined and processed foods" as much as possible.
Now keep in mind that complex carbs require a prolonged digestion time (enzymatic process) and thus provide a slow, even and ideal flow of energy. This avoids any fluctuations in glucose (blood sugar) levels which can affect energy. Complex carbohydrates contain more nutrients and fiber.
Here's a better overview of where you can find various carbohydrates in foods:
Complex carbohydrates, often referred to as "starchy" foods, include:
* breads
* cereals
* starchy vegetables
* legumes
* rice
* pastas
* some protein drinks
Simple carbohydrates that contain vitamins and minerals occur naturally in:
* fruits
* milk and milk products
* vegetables
Simple carbohydrates are also found in processed and refined sugars such as:
* candy
* table sugar
* syrups (not including natural syrups such as maple)
* regular carbonated beverages
* refined flours
* some processed foods
Bottom line: You want to get most of your carbohydrate energy from complex sources so that you have a long term energy flow. After a workout, it's ideal to take in simple sugars to quickly replace glycogen stores.
Copyright 2006 Marc David
Everything you need to know about complex carbs and when to take simple carbs for optimal workout recovery is in the Beginner's Guide to Fitness and Bodybuilding http://www.beginning-bodybuilding.com
What Exactly is Cold Smoking?
Cold smoking is very similar to hot smoking, except the cooking temperature is much lower. The targeted cold smoking temperature range is between 80 degrees F and 100 degrees F, and the smoking time can range anywhere from 4 hours to 4 days. This process relies on smoke to cure the meat or food being smoked instead of using heat. Some people believe that cold smoking occurs at temperatures between 160-190 degrees F, but smoking at this temperature is really a form of hot smoking.
Types of Smoked Foods
A few examples of foods that are usually cold-smoked include bacon, sausage, ham, cheese, and fish. When smoking fish, a preservation salt is needed to pickle the fish before it is smoked. This will help prevent bacteria from groing while the fish is curing in the smoke.
When to Use Cold Smoking
Cold smoking is very difficult, and even impossible in the summer months, because the outside air temperature is normally as hot as or hotter than the temperature needed for true cold smoking. The best time to use cold smoking is during the winter months when the days are typically cooler.
How it Works
The key to cold-smoking is using smoke to cure the food. To achieve such a low cooking temperature while cooking with smoke, the fire needs to be in a seperate container than the food being smoked. The smoke is transferred to the cooking container by piping, and the heat can be easily regulated.
If you are using a wood smoker with a offset fire box, it can be very hard to consistently maintain the low temperature needed for cold smoking. The easiest way I have found to achieve the low cooking temperature is to use a charcoal starter to light only a few coals at a time. When the coals in the smoker burn down, simply use the starter to light more charcoal, to add a small amount of charcoal that is already lit to the fire box. Then wood chips can be added to produce smoke.
Cold Smoked Salmon Recipe
Use frozen salmon because it has lost some of it's moisture during the freezing process, and it will accept the brine solution quicker.
Preparation:
1. Cut the Salmon filets into 3x6 inch pieces.
2. Prepare a brine solution of salt, brown sugar, and water. The salt to brown sugar ratio is 2:1. With 2.5 gallons of water, you will need 7 cups of salt, and 3.5 cups of brown sugar. The water will be about 80% salt, and to test if the water is salty enough, and egg should float.
3. Place the fish in the brine solution. Make sure the fish filets are completely submerged.
4. Refridgerate for 12-24 hours. If the filets are thin, the time will be shorter.
5. Before removing the fish from the brine solution, slice one filet open down the middle to see if the brine has fully penetrated it. If the brine has not fully penetrated the filet, place leave the rest in the solution for a little longer, and then test again.
6. When the filets are done, remove them from the solution and place under cold running water for 1 hour.
7. Place the filets on a cookie sheet, and refidgerate for 12 more hours. This will allow the salt to even out.
Smoking:
1. Place in a smoker at 70-85 degrees F for 12-16 hours. I use charcoal and add mesquite or hickory chips to produce the smoke.
2. When the fish are done, vacuum seal the filets and freeze for 3 days for parasite control.
The Smoker King
Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs http://www.thesmokerking.com. Check out thesmokerking.com to find great information about outdoor cooking.
Is Game The Most Ethical Meat?
More and more of us are taking an interest in the provenance of our food, and like to find out where and how it was produced. Nowhere is this more the case than with the meat we eat. While to some people eating meat is totally unethical and immoral, and should be avoided completely, a sizable number of us take a less strict stance, believing that it's ethically justifiable to kill and eat animals, providing that certain standards are adhered to.
The welfare of the animal, under this way of thinking, is paramount and takes precedence over such considerations as profit, economy and availability. The animal must be given the chance to live a life free from suffering, in conditions that allow it to express its natural behaviours, and when the time comes for slaughter the process should be as free of stress and pain as is humanly achievable - which is, in this day and age, almost wholly so.
Under these standards, what could come higher on the ethical list than game such as venison, pheasant, or wild duck? Opponents of game will often base their dislike of the subject on the fact that the usual method of killing the animals is through shooting, which suffers from a reputation problem by being linked in with other 'blood sports' such as fox hunting. In contrast to cruel sports, though, the results of a game shoot will be destined for the pot, whether that of the shooter directly or to a member of the public through a game dealer. The animals are not being killed cruelly, and with a good marksman will not feel any pain.
If we set aside any misgivings engendered by the link with sport, we can see that game is probably the most ethically sound meat we can eat. There's no classification of meats into free range or organic here - each animal lived a completely free life, behaving exactly as its species has evolved to, and was very likely to have met its end without any stress or pain at all.
It will have eaten a completely natural diet, and will not have been given any routine medication such as antibiotics or growth hormones. It will not have lived in cramped, overcrowded, conditions, and will have in fact avoided almost all contact with humans completely!
Compare this to the misery we routinely inflict on intensively reared animals such as broiler chickens, pigs, and veal calves, both in life and death, and it's clear that game animals will have had much the preferable existence and dispatch, whatever prejudices we may hold against those who shoot as a sport.
And luckily for ethical meat eaters, game is amongst the most delicious food we'll ever put on our plates!
Andrea is a food writer for ptkasa.org where you can read articles on subjects as varied as computer games and real estate
goji berries in the ukBook Promotion On the Streets of London
Wed, 24 Dec 2008 20:35:57 EDT
A packet of goji berries let me know I was on my way to the magical target of ’5 ... I was born in the UK, I grew up speaking only English and I’m grateful for inheriting one of the best national senses of humour in the world....
Book Promotion On the Streets of London
Wed, 24 Dec 2008 20:35:57 EDT
A packet of goji berries let me know I was on my way to the magical target of ’5 ... I was born in the UK, I grew up speaking only English and I’m grateful for inheriting one of the best national senses of humour in the world....
pzarlixqqrle
Mon, 24 Nov 2008 20:48:40 EDT
mirrormask movie release datesenior fitness videojack o lantern movienafta drug smugglingsex video m
goji berries cellulite
benifits of goji berries
goji berries wholesale
goji berry plants | goji berries benefits | goji berry juice
Labels: the benefits of goji berries | effects of goji berries | what are goji berries good for
posted by John @ 1:17 PM
0 Comments:
Post a Comment
<< Home