Did you hear of Health and Nutrition
goji berries good forGrits - Plural Or Singular?
I confess I am a VSC (Very Senior Citizen) and a displaced Yankee. I also admit I am somewhat "set in my ways." However, one of my goals for the new century is to become "unset in my ways." I have vowed to examine my dislikes and try to turn them into likes.
This includes foods I don't particularly like. That includes grits. Now before you tar and feather and ride me on a rail back to Yankee-land, let me explain this dislike. It stems from the first time I was served grits. I didn't order them, of course, and they were totally unexpected when they turned up on my breakfast plate. I stared at them. They looked like a glutinous, grainy, glob of library paste. I took one tentative nibble and decided they were not "tolerable" - an expression I inherited from my opinionated grandfather.
However, in my quest to re-examine my dislikes, I recently tried them again. At one of my frequent suppertime breakfasts at the local Huddle House, I changed my habit pattern. I ordered my usual cheese omelet but I didn't say, "Hold the grits - give me the hash browns." So I got grits, naturally. And this time they looked better - not like an unknown pudding-like substance. I took a large forkful and found them more than "tolerable." They tasted good!
This was a new experience and when I experience anything new I want to know more about it. So I did some grits research. My dog-eared dictionary defined grits as a plural noun, "Sometimes, especially in the South, used as a singular noun." That's a wishy-washy definition if I ever read one. In the October issue of the Smithsonian magazine, I found an author - Tim Warren - who is definitely pro-grits. He writes, "Today, grits can be used both as a singular or plural noun. In other words, 'grits are' and 'grits is' are both acceptable." I admire and trust anyone who writes for the Smithsonian so I buy Warren's definition.
Warren's excellent article contains a large portion of interesting facts about grits. It says that grits have historical significance. The Powhatan Indians of Tidewater Virginia introduced the earliest settlers to a hot and filling porridge made from cracked grains of maize. Corn became firmly entrenched in Southern cookery long before the Civil War. However, it was during the Reconstruction period that corn became the main staple of the South. As Warren expresses it, "It was the economic deprivation during Reconstruction that brought grits to the forefront of Southern cuisine and entrenched them firmly in the belly of Southern culture. They ate corn on the cob, hush puppies, corn bread - and they ate more grits."
One Southern town - St. George, South Carolina - demonstrates its fondness for grits in a big way. Each year, they celebrate a Worlds Grit Festival in April. Thousands of grits-lovers participate in three days of homage to their favorite food. Activities include corn-shelling contests, grits-eating competitions, and a Rolling in the Grits contest in which contestants dive into a kiddy pool filled with grits and have ten seconds to coat themselves with a much grits as possible. The winner is the one with the most pounds of grits on their person. Another grits festival is held at Warwick, Georgia. The Third Annual National Grit Festivals, a three-day bash, starts April 15 this year. It also features a grit-dunking pool plus gospel singing, square dancing, and arts and crafts. Warwick is located on Georgia Highway 300 (the Georgia/Florida Parkway) between Cordele and Albany.
Americans, including Yankees, now devour about 100 million pounds of grits each year. Most of those are instant grits. Many cooks, however, agree that the key to making good grits is to use stone-ground grits. Jane and John Lovett would also agree. They are owners and operators of Falls Mill, a restored 1873 water mill located at Belvidere in south central Tennessee. In my grits research, I surfed the Web with my computer. I keyboarded in "Grits" and found 485 sites! I didn't try to visit them all but I found that Fall Mills has an exceptionally fine Web site with beautiful pictures of the mill. Falls Mill, according to the Web site, is an operating water-powered grain mill and museum. They specialize in stone-ground grits and ship them to all parts of the country. Most orders, according to Jane Lovett, come from transplanted Southerners who are desperate for a taste of home. Falls Mill also has an e-mail address (fallsmill@tnco.net) which I queried for more information. The Lovetts promptly replied with a personal e-mail invitation to come visit. The mill is only 35 miles northeast of Huntsville, Alabama and is open every day but Wednesdays. There is a bed-and-breakfast log cabin and overnight camping is available at Tims Ford State Park about 14 miles away.
Food to Avoid in the Low-Fat, Low-Cholesterol Program
SOUPS
All creamed soups are high in fat content. The commercially prepared ones are particularly fat-heavy, and since the fat cannot be readily removed from them, they should not be used. It is always a good idea to read the label carefully on any packaged product from which soup is being made. The law pertaining to the labeling of foods requires a description of any fat contained in the product, so undesirable sources of fat can be avoided.
MEATS
Glandular organs such as sweetbreads, brains, kidneys, caviar, fish roe, and giblets are high in cholesterol and fat content, so should be avoided. Pork and pork products, bacon, and ham are also high in fat and cholesterol and should not be eaten, except at an occasional meal.
As already mentioned, liver is an exception to the list of glandular organs to be avoided. It is quite desirable as a valuable nutritional source of essential vitamins and minerals, and because of the "protective" content of phospholipids that counteract the action of fat and cholesterol, it is not harmful.
FISH
Certain fish are high in fat content and are best avoided. These are: bass, bluefish, butterfish, deviled crab, eel, herring, mackerel, scalloped or fried oysters, pompano, salmon, sardines, shad, and trout.
POULTRY
Both duck and goose are very high in fat and cholesterol content and so should be avoided unless prepared in the fat-free way described under the section of "Meats Permitted".
DAIRY PRODUCTS
Whole milk, cream, butter, and cheeses such as American cheddar, Swiss, cream, creamed cottage, cheese spreads, Gruyere, Edam, Limberger, Liederkranz, Parmesan, Roquefort, and Yogurt made from whole milk are all high in fats and should be eliminated from your diet.
EGGS
Egg yolks are exceptionally high in cholesterol and fat content. They are often used by medical investigators and researchers to produce atherosclerosis and "hardening of the arteries" in experimental animals.
BREADS
Hot breads, pancakes, waffles, coffee cakes, muffins, buns, doughnuts, Danish pastry, sweet rolls?all contain some appreciable amount of lard, butter, or egg yolk. Those especially interested in home baking can find recipes for these fat-free breads and pastries in low-fat cook books, if desired.
DESSERTS
All those made with butter, egg-yolks, or cream, such as pies, cakes, pastries, cookies, custards, eclairs, gingerbread, shortcake, and puddings. Notoriously high in fat and cholesterol are ice-cream, parfaits, and frozen creams.
MISCELLANEOUS FOODS
Avocados, coconuts, nuts, chocolate, cocoa, fat contained in the usual salad dressings, gravies, and sauces are all very fatty. Animal fats, including lard and suet, should particularly be avoided in cooking.
Frying should be completely eliminated in the preparation of foods, not only because of its high fat production, but also because of its unhealthy way of interfering with the normal digestion of foods and essential nutriments and vitamins, the irritating character and effect on the digestive tract of the fried fats, and the destruction of vitamins and essential foodstuffs in the food that is fried. Even vegetable fats are best not used. An exception can be made for vegetable oils such as soy oil, corn seed oil, and cottonseed oils.
Don't forget that the calories in liquors can easily mount up!
If the low-fat, low-cholesterol menus is followed conscientiously, it will provide you with a nutritious, natural diet, one that will help protect you against heart and blood vessel disease. At the same time, it is a diet that will greatly improve your general state of health and increase your vitality. You can lengthen your lifespan by a definite number of years by keeping your weight down on this diet.
Liza Othman manages an ebook website at http://FunHowToBooks.com - Discover more about the low-fat way of life and how to lose weight without starving yourself at http://TheLowFatWay.FunHowToBooks.com
Goat Milk Products
Fresh goat milk obtained from healthy and well-fed animals by adopting clean milk production practices at the farm level will definitely command a premium price than cow milk. It is indeed heartening to note that pasteurized goat milk sachets and bottles are decorating the shelves of super markets and health food stores in many of the European and American States.
The following are the common goat milk products available in the market
Fermented product
The popular goat milk product available in the market is a fermented type. A special fermented beverage prepared from the milk by standardizing it to 2% fat and 10.5% SNF using concentrated goat skim milk is very popular in the EU and US. It is usually fortified with Vitamin A and Vitamin D and labeled as protein fortified low fat goat milk.
Ice cream
Goat milk can be successfully used in the preparation of ice cream. Since it is sold at a higher price than that of cow milk, the ice cream prepared using former is considered as premium one.
Infant foods and Milk substitutes
The infant foods and milk substitutes prepared by using goat milk is very popular in United States and South Africa. It is available in the form of spray dried and evaporated form especially targeted at infants.
Yoghurt
Another product that is equally popular is goat milk yoghurt. The goaty odour is not carried over to the finished product. Another advantage is that there is no wheying off defect when stored at 4�C as in the case of cow milk yoghurt without homogenization.
Cheese
The cheese varieties commonly prepared from goat milk include semi hard and soft varieties. The cheese made from the caprine milk are known for their desirable sharp flavour due to the presence of higher concentration of medium chain fatty acids. In many states of European Union, the goat milk cheese is marketed as premium quality.
Trials have been carried out by mixing 10-25% of goat milk in buffalo milk to produce cheddar cheese, which developed sharp and balanced flavour within 6 months of ripening. At 15% replacement in buffalo milk, the Gouda cheese developed pronounced flavour. Mozzarella cheese can also be prepared with a blend of goat and buffalo milk at 50:50 level.
Enrich your knowledge and quench your thirst for the caprine species milk by visiting GOAT MILK
The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science; for more info on milk and dairy products please visit her site A Professional Dairy Site
http://www.dairyforall.com/goatmilk-products.php
Try Goji Berry for Taste and Health
Mon, 17 Mar 2008 03:17:21 EDT
In medical terms, Goji berry can be called an “Adaptogen”, which is a term that is used to describe any substance that is an amalgamation of therapeutic actions. An Adaptogen helps the body to rej...
Life Coach - Daily Telegraph
Thu, 25 Sep 2008 12:12:00 GMT
Bernadette Tynan writes: Whenever children encounter change this can happen, even if the school and parents are excellent and supportive. You need to get to the root of the problem ...
goji berries news
goji berry uk
goji berries good for
organic goji berry
the benefits of goji berries
himalayan goji berries | buy goji berries | goji berry | goji berry plants | goji berries benefits
Labels: tibet authentic goji berries | tibetian goji berries | gogi berries | goji berry suppliers
posted by John @ 9:10 AM
0 comments
