goji berries juice - Resources and Info Info-Zone: Jan 3, 2009

Saturday, January 03, 2009

Another blog about grow goji berries

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General Idea of Facts - Goji for Health

Tue, 30 Dec 2008 11:04:10 EDT
Lycum Barbarum is more characteristically acknowledged as goji berries. ... The Goji Tree can only grow in definite weather conditions....

Goji Berries: Mother Nature's Vine-Grown Vitamins

Mon, 04 Sep 2006 19:32:29 EDT
For centuries on end, herbalists in Tibet and Mongolia have recommended small red berries called 'Goji' as a remedy for those suffering from a variety of problems. In fact, the people of Tibet and Mon...

Australian Doctor - Fads of life.

Fri, 24 Feb 2006 08:00:00 GMT
February 24, 2006 -- Extravagant claims continue to fuel drink crazes. By Dr Rosemary Stanton WHEATGRASS juice was all the rage in 2005, although the product failed...

grow goji berriesAnti oxidants - Why Its a Must in Your Diet

While oxygen is the key to human survival, it is also responsible for maximum damage to the human body as �free radicals�. Free radicals form when oxygen is metabolized or burned by the body for its functions. Free radicals are also produced through environmental pollution and cigarette smoke

Tens of thousands of them are formed everyday in the body. These free radicals travel through the body causing immense damage to the cell structures and causes chronic disease, anti aging as well as other health problems including DNA mutations leading to cancer.

Thankfully the answer to such destruction at the cellular level is anti oxidants. The body produces anti oxidants as well as they available through fruits and vegetables. Anti oxidants scavenge free radicals; convert them to harmless substance before they can cause damage to the cells and tissues of the body.

Vitamin C beta carotenes and vitamin E are rich sources of anti oxidants. While a balance diet rich in these vitamins are an ideal source of natural anti oxidants they are also available as nutritional supplements and have gained much popularity in the past decade.

The efficacy of such anti oxidants remains questionable. Studies have suggested that anti oxidants occurring naturally as in fruits and vegetables have a far more protective effect than the dietary supplements.

However what has been proven beyond doubt by research is that anti oxidant intake does stave off degenerative diseases and especially cancer. It also improves the overall health and boosts immunity.

The best bet for improving your health dramatically is a complex range of natural anti oxidants. Here is a list of anti oxidants found in foods.

Vitamin C: All types of citrus fruits, kiwi, papaya, strawberries and leafy green vegetables, broccoli, cabbage, cauliflower etc.

Vitamin E: Hard to find sufficient quantities of vitamin E from diet alone. A good source is almonds. Take supplements derived from natural sources.

Carotenoids: Beta carotenes are found in oranges, and vegetables like carrots, apricots, beets, sweet potatoes are a good source. Most of the red and green leef vegetables would have beta carotenes.

Flavanoids: Found in whole lot of vegetables and fruits. Onions, beets, citrus fruits and berries contain flavanoids. Green tea is a good source.

Take 4 to 6 servings of these fruits and vegetables daily for getting the complete range of anti oxidants and you can be sure of keeping many of the degenerative diseases, cancer, blood pressure and heart problems at bay. The icing on the cake is you can look younger and beat the ageing of your skin and tissues.

R.G. Srinivasan is a Managerial professional, Writer and Author. He is passionate about alternate therapies and holistic herbal medicine. Check out his site at http://alternative-healthnews.blogspot.com for interesting articles, healthnews, links and health resources.

Fat is Actually Necessary and Good For You!

What is fat?
Fat is one of the three macronutrients required to be eaten in relatively large amounts each day (the other two are carbohydrates and protein).

Fats and oils are officially known as lipids and they are insoluble in water. The difference between fats and oils is:

Fats - are solid at room temperature
Oils are liquid at room temperature

Not all fats are bad. Some fats, such as essential fatty acids, are actually very good for maintaining proper health - the body requires a certain amount of fat each day for good health. Classification of fat Fat is a type of nutrient also known as lipids. Lipids include the following types:

triglycerides (fats and oils) - these come in various forms, both saturated (usually found in animal food sources) and unsaturated (usually found in plant foods) fats. The most preferable type of fat to consume is unsaturated, but small amounts of saturated fat can be tolerated without ill effect, as long as it is part of a healthy, well-balanced diet full of whole foods (wholegrains and natural, unprocessed foods)
phospholipids - this is the double layer of fat that surrounds all cells in the body and needs to be maintained to keep cells healthy. Phospholipids are also found in various food sources, but the most abundant is lecithin (other food sources are eggs, liver, peanuts, soy and wheatgerm)
sterols - found both in plants (phytosterols) and in animal (cholesterol) foods. Sterols are necessary for producing many hormones, vitamin D, for creating bile (which helps to emulsify and aborb fats in the body) and for making cholesterol (the body also makes its own cholesterol from other nutrients in the liver)

Essential fatty acids

Essential fatty acids are those fatty acids that the body cannot manufacture on its own, so are required to be consumed on a daily basis to ensure good health. The two essential fatty acids (EFAs) are:

Omega-3 - is derived from linolenic acid. Omega 3 fatty acids are used to make cell walls supple and flexible and improve circulation by ensuring proper red blood cell flexibility and function. Omega-3 deficiency can cause a whole host of health problems - impaired memory, mental problems, tingling in the fingers, reduced immunity, high blood triglycerides and LDL ("bad") cholesterol levels
Omega-6 - is derived from linoleic acid. Omega 6 fatty acids have anti-inflammatory properties and are useful for improving skin conditions (eczema), PMS, rheumatoid arthritis and diabetic neuropathy. Omega-6 deficiency is rare, because most people in the West get more than enough of this EFA in their diet

One main function of EFA are to produce prostaglandins, which regulate bodily functions such as:

heart rate
blood pressure
blood clotting
fertility and conception
regulate inflammation
encouraging the body to fight infection

The body requires these two essential fatty acids in a specific ratio to regulate and maintain many functions within the body. The ratio recommended is 4 (Omega 6) : 1 (Omega 3), but in the West, the ratio is more likely to be anywhere from 10:1 to 25:1, which current research shows is very unhealthy.

Jaklina Trajcevska is the creator of Vital Health Zone an informational web site which aims to educate people about nutrition and health. Jaklina Trajcevska is passionate about nutrition and health and has a BSc degree.

A blog about what are goji berries

what are goji berriesHomemade Food Gift Baskets - Created By You

Gifts of food are welcomed and appreciated for all holidays and special occasions. It can be a basket of homemade goodies or it can be a more elaborate gift basket containing gourmet foods and a bottle of wine.

Wicker baskets are traditional containers, but there are many other containers that are suitable. Unbreakable containers like wooden crates, trays with an edge, basins, tubs, and ice buckets are good alternatives. Since theme gift baskets are very popular, here are three of my favorite themes when making a food gift basket.

Cookie Lover's Theme
This is a gift for anyone who loves sweets. It's a good idea for work associates and teachers as well as family and friends. A cookie jar, mixing bowl, or a basket are all nice containers. Line the container with a decorative towel, purchased shred, or tissue paper. Fill it with an assortment of cookies wrapped in small cello bags, purchased cookie mixes, chocolate chips, herbal tea, gourmet coffee, or envelopes of hot chocolate mix. Add a wooden spoon, spatula, and your favorite cookie recipes written on recipe cards. Wrap the completed gift in a cello bag, tied at the top with curly ribbon. If desired, tie a decorative cookie cutter in with the ribbon and add a gift card.

Barbecue Theme
This is a particularly nice idea for men on Father's Day, birthdays, or anniversaries. It's also a nice gift to take if you are invited as a guest to a barbecue or housewarming party. Use a container that can double as a cooler such as a metal or plastic basin, tray, or a pail. An unbreakable tray with an edge works well, too. Include gifts items such as bbq tools, an apron, an oven mitt, cookbook, or citronella candles. Barbecue sauces, marinades, rubs, hot sauce, and cans of soda or beer are all necessary items for a cookout.

Mexican/Southwestern Theme
Anyone who enjoys spicy food would be more than happy to receive an assortment of Mexican food items. The best tip I can gift you in creating this theme gift basket is to make it spicy and make it colorful. Place an assortment of spices, dry or canned beans, rice, bags of chips, and jars of salsa in a basket or a colorful bowl or serving tray. Add some fresh fruit such as avocados, lemons, limes, and pineapple. You may want to add a cookbook for Mexican food or beverages. Line the container with bright colored terry towels and top off your gift basket with some fresh peppers. Don't forget the makings for margaritas.

For assembly information, decorating tips, and unique container ideas for homemade food gift baskets, go to http://www.homemade-gift-basket-ideas.com/

How to Choose Fruits and Vegetables

When purchasing fruits and vegetables, look for those that are 'beautiful' - bright colored and unwithered - and yield slightly when pressed. However, don't be fooled by bright colors - highly colored fruit can still be 'green'. Some fruits, especially peaches and nectarines, are picked so underripe that they never will ripen, but will slowly rot from within. You can tell these fruits by their rock-hardness.

Refrigerate vegetables - except for garlic, tomatoes, potatoes, sweet potatoes, and winter squash. Most fruit should be kept at room temperature for maximum flavor and aroma.

Apples: Don't buy apples that are bruised or shriveled. For eating out of the hand: Delicious McIntosh, Granny Smith, Jonathan, Winesap. For cooking: Gravenstein, Jonathan, Delicious Granny Smith, and other tart, dense apples. Store in the refrigerator in a plastic bag.

Apricots: Never buy green ones. Look for velvety skin.

Artichokes: Choose a good artichoke at the market. It should squeak when squeezed, feel heavy in your hand, have fleshy leaves, and look fresh. Brown or purple coloration near the base of the leaves, which indicates that the artichoke has been touched by frost, marks a prize - such artichokes are sweeter and tastier. Trim the stem and thorns from the outer leaves.

Asparagus: Choose fresh asparagus, without woody pores at the end of the stalk and with tight scales at the bud end. Break each stalk where it 'wants' to break to eliminate the tough ends.

Avocados: Press lightly with your thumb at the stem end. If the rind gives a little, the fruit is ripe. If the rind is hard and has sunken spots, it's over the hill. Avocados will ripen at room temperature in a closed paper bag.

Beans (green or snap): Buy crisp beans - you should be able to hear them break if you bend them. Don't buy bumpy beans - they will be tough.

Bananas - Partially green fruit will ripen at room temperature. After it is ripe you can store it in refrigerator, in spite of what Chiquita Banana used to say.

Blueberries - Look for a white bloom on the skin.

Broccoli - Choose broccoli that is dark green, with tight buds, and firm, blemish-free stems.

Cabbage- Heads should be firm, solid and heavy.

Carrots - Medium sized are the best. Don't buy hairy carrots or carrots with shriveled ends.

Cherries - Look for glossy, brightly colored fruit with stems that are bright green and attached. Don't buy cherries that have brown spots or are shriveled.

Citrus Fruit - Pick up citrus and feel its heaviness in your hand - the heavier, the juicier. Choose fruit with thin, smooth, flexible peels. Pointed fruit tends to have thick peels.

Corn - Freshness counts with corn, so buy it from a vendor who guarantees that it is picked the day it is sold. Ears should have fresh-looking green husks with young but plump and developed kennels. Silk should be shiny and yellow. If you can't use corn right away, husk it, warp each ear in plastic and store in the refrigerator.

Cucumbers - Yellow on the skin indicates over ripeness, excerpt in Kirby's cucumbers. Look for firmness and a svelte look - fat cucumbers are not as good as medium or skinny ones.

Eggplant - A shiny skin and green cap means eggplant is fresh. The lighter in weight, the fewer seeds.

Melons - Sniff the melon for ripeness. It should smell rich and fruity. Press the stem end - it should give a little. If the melon feels heavy in your hand for its size, it is probably ripe. Fore watermelons: Thump to see if it sounds hollow, a sign - not infallible - of ripeness; look for a yellowish patch (not dead white) on the bottom. For cantaloupes: choose those with an underlying creamy color. Honeydews should give slightly when pressed on the blossom end.

Peaches and Nectarines - Don't buy green tinged fruit. To ripen peaches, store them in a paper bag that is closed loosely.

Peppers - Look for bright, waxy skins. Wrinkles means old age, as does softness.

Pineapples - Smell them at the stem end for ripeness. Heft them in your hand - they should feel heavy. The rind should be tinged with orange. Also pull one of the leaves away from the fruit - it should come off easily. The leaves should be green and fresh-looking. Don't buy bruised fruit, or fruit that has soft, moist spots.

Raspberries - Look carefully for mold, and do not buy berries in boxes that have stains (an indication that the berries may be overripe)

Strawberries - They should be red all over, with no green or white parts. Check the carton to make sure that berries packed on the bottom are not green. Look for mold.

Summer squash - Buy shiny-skinned squash less than 7 inches long. Press on the ends- if ends are soft, they are probably too old.

Tomatoes - Tomatoes should be bright red and yield to slight pressure, but should not be too soft. Buy vine-ripened ones. To ripen tomatoes, cover them with a cloth and keep at room temperature.

KiyaSama is an author on http://www.Writing.Com/ which is a site for Writers.

22 Favorite Chocolate Quotes for Easter

Some people say that the tradition of giving Easter eggs began with the Chinese, who gave eggs as gifts in the celebration of spring. Regardless of its origin, there is no question that most people prefer chocolate Easter eggs today.

Here are a few of my favorite chocolate quotes that you can use in Easter egreetings, postal greetings and invitations, etc. -- or just to enjoy:

1. "Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces " ~ Judith Viorst

2. "Biochemically, love is just like eating large amounts of chocolate." ~ John Milton

3."Nine out of ten people like chocolate. The tenth person always lies." ~ John Q. Tullius

4. "Exercise is a dirty word. Every time I hear it I wash my mouth out with chocolate." ~ Charles M. Schultz

5."Forget love... I'd rather fall in chocolate!" ~ Author Unknown

6 "Once in a while I say, 'Go for it' and I eat chocolate." ~ Claudia Schiffer

7. "Chocolate makes everyone smile - even bankers." ~ Chocolatier Benneville Strohecker

8."Caramels are only a fad. Chocolate is a permanent thing." ~ Milton Snavely Hershey

9. "There are two kinds of people in the world. Those who love chocolate, and communists." ~ Leslie Moak Murray in �Murray's Law' comic strip

10. "Any sane person loves chocolate." ~ Writer Bob Greene

11. "Other things are just food. But chocolate's chocolate." ~ Writer Patrick Skene Catling

12. "Stress wouldn't be so hard to take if it were chocolate covered." ~ Anonymous

13. "Chocolate is cheaper than therapy and you don't need an appointment." ~ Anonymous

14. "Chocolate: Here today...Gone today!" ~ Anonymous

15. "Chocolate is nature's way of making up for Mondays." ~ Anonymous

16. "There's more to life than chocolate, but not right now." ~ Anonymous

17. "If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?" ~ Marquise de S�vign� (French writer and lady of fashion)

18. "Chocolate: the poor mans' champagne." ~ Daniel Worona

19. "The greatest tragedies were written by the Greek Sophocles and English Shakespeare. Neither knew chocolate." ~ Sandra Boynton

20. "Life without chocolate is life lacking something important." ~ Writers Marcia Colman Morton & Frederic Morton

21. "Nothing is more romantic than chocolate." ~ Ted, Queer Eye For The Straight Guy

22. "My therapist told me the way to achieve true inner peace is to finish what I start. So far I've finished two bags of M&M's and a chocolate cake. I feel better already." ~ Dave Barry

I hope these chocolate quotes made you smile. Happy Easter!

For 'Top 10' Lists of our very favorite chocolate quotes, check out Famous-Quotes-And-Quotations.com, a website that specializes in 'Top 10' lists of quotations in dozens of categories.

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side effects of goji berriesGourmet Food Gifts

Selecting a gift for a friend, colleague, boss, employee, or family member is a problem you face every holiday, every party you are invited to, and every birthday party you attend. Year-after-year you have to come up with new ideas.

Instead of trying to find the latest gadget, an article of clothing or giving a card with money in it, try something fun and original. Why not give that special someone gourmet beef jerky!

Wait a minute! Did I just read beef jerky? No you did not. You read Gourmet Beef Jerky. There is a big difference. In the last few years the jerky business has exploded and smaller innovative jerky companies are carving out a unique nitch for themselves by producing a gourmet product. Most people have never tried quality jerky and don�t know the difference, so let me explain.

The difference between low quality jerkies and gourmet jerky is like the difference between a cheap hamburger and fillet minion. Low-end jerky is tough, tasteless at best, and full of preservatives.

Gourmet jerky is tender, easy to chew, tastes great, has a wonderful aroma and is All-Natural. The best All-Natural beef jerkies are healthy, because they contain no: MSG, Sodium Nitrate, Sodium Benzoate, Sodium Erythorbate, or Liquid Smoke. Trust me, when you taste gourmet beef jerky for the first time you will never be able to eat cheap jerky again.

OK, you are starting to be convinced, but where can you find really good gourmet jerky. You can start and finish your search at www.WildWestSnacks.com. This is really the best beef jerky you will ever find. Wild West Snacks carries The Jerky Guy beef jerky. The Jerky Guy comes in three great flavors, Black Pepper, Teriyaki, and Helluvapeno.

The Jerky Guy packaging is also really fantastic, bright, colorful, and the pouch is re-sealable. You almost don�t even have to wrap it up, and if you present it in a gift basket you don�t. Your gift will look stunning as is.

Purchasing from Wild West Snacks is fast and easy. So stop worrying about what to buy and choose a gift that will be remembered and appreciated. Visit www.WildWestSnacks.com now!

Carl DeSalvo is the owner of Wild West Snacks, a gourmet beef jerky distribution company. Carl is also Web Master of his site http://www.WildWestSnacks.com. He is dedicated to making available quality beef jerky to health conscience consumers everywhere.

Food Colourings and What You Should Know About Them!

Hi Folks,

OK so I know that I am always encouraging you to make fresh healthy food yourselves, but let�s face it, sometimes there isn�t enough time in the day. I want to talk about things that you will commonly find in your ready made food; what they are, and what they means to your health; this way you can make an informed choice about what to pick up and more importantly what to put down.

So what is an additive? It is something added to your food to make it last longer, taste better, look palatable, make it easier to manufacture, or cheaper to produce. Within the European Union additives are labeled with an E number which means that the additive has been accepted by the European Community. Many of these officially sanctioned products are still banned in some EU countries, and also in Scandinavia, Russia and Australia. If a number appears without an E then it has not been cleared for use by the European Community, but may be used in the UK. In the US a different system is used which includes numbers instead, although the additives are the same. The food and governmental bodies have said for years that the range of additives are safe for human consumption, however, as you can see many countries cannot agree about what is and isn�t safe.

Over the years some additives have been withdrawn due to health scares; 28 food additives (including the infamous Sudan 1) have been banned, mostly because they carry a cancer risk, or contribute to organ damage. 15 of the 28 banned were food colorings. Out of 45 current E-numbered colourings, 23 are banned in one or more countries, and yet available in the UK. A further 21 colourings are recommended to be avoided by the Hyperactive Children�s Support Group, along with 49 other E-numbered food additives (including sweeteners) linked with behavioral problems in children- and also commonly found in children�s foods.

We will start this week with food colourings; these are added to make our food look more interesting and palatable. Often these are added in large amounts to children�s food, as they make the food look more exciting. Unfortunately, many colours are linked to hyperactivity and behavioral problems in children as well as a host of other problems such as eczema and asthma. E Numbers 100-181 are all colours. Often they will be given their number and name, which can make is easier for you to identify them. Some of these are made from natural plant products, for example E162 or Betanin is made from beetroot and has no known side-effects. Being vegetable in origin does not always make an additive safe; E123 (Amaranth) a red colour is derived from a small plant, and is banned in USA, Russia, Austria, Norway and other countries and found in jellies, sweets, cake mixes, and fruit fillings. It is known to provoke asthma, eczema, and hyperactivity, possibly to increase risk of certain cancers, and in animal experiments caused birth defects, and foetal deaths.

Others have names which sound natural but are not, for example E150 or Caramel; the most commonly used group of colours, found in a wide range of foods,; beer, sauces, puddings, sweets, kids food, chocolate, buns. This group comprises E150a, b, c, and d also named, plain caramel, Caustic Sulphite caramel, Ammonia Caramel and Sulphite Ammonia Caramel-( I am not sure I like the sound of �caustic� or �ammonia� in my food). The UK food guide and the Hyperactive Children�s Support Group recommend that these colours are not given to children, but you will find them in many kids� foods and drinks.

Some of the numbers have names which make them sound rather harmless; E155 or Chocolate Brown HT, sounds almost delicious until you discover that this colour, often found in chocolate cake, and chocolate cake mix, is derived from coal tar, is not recommended for consumption by children, and is banned in Australia, Austria, Belgium, Denmark, France, Germany, Norway, Sweden, Switzerland and the United States. It is thought to cause allergic or intolerance problems, particularly in asthmatics; somehow it doesn�t sound so harmless when you know the details.

Several colours are of animal origin, and vegetarians may wish to avoid them, such as E170 Calcium Carbonate, found in toothpaste, canned fruit, vegetables and wines, which can be sourced from animal bones (or rock minerals), or E120 Cochineal which rather charmingly is made from insects- yummy.

Out of the 45 E numbered colourings, only six have no reported side effects. Many of the side effects are anecdotal, although the sheer number of people reporting them is surely an indication that something is wrong. Many studies have linked colourings to health problems, particularly in children, although the findings are often rejected by the Food Agencies. One British study found that a quarter of toddlers suffered adverse effects after consuming foods containing 3 food colourings. Although these additives have been tested for �safety�, it is curious that many countries still do not think them safe enough to use in their food. The additives have also never been tested for safety in combination with other additives although they are rarely used alone.

Just for fun, here is the low-down on the colours inside a packet of a popular multi-coloured chocolate bean; a favorite children�s treat;

� E110 (sunset Yellow), banned in Norway and widely found in sweets, pies, cakes, sauces, puddings, canned fish, ice cream, jelly, cheese sauce etc; urticaria (hives), runny nose, nasal congestion, allergies, hyperactivity, kidney tumors, chromosomal damage, abdominal pain, nausea and vomiting, indigestion, increased incidence of tumors in animals.

� E171 Titanium dioxide a white colouring known to pollute waterways, but with no reported effects in humans.

� E104 Quinoline Yellow, can cause dermatitis; banned in USA and Norway. It is recommended by several organisations that this colour is avoided by children.

� E124 Ponceau a synthetic red colour derived from coal tar; carcinogenic (cancer-causing) in animals, also can produce bad reactions in asthmatics and people allergic to aspirin; banned in USA & Norway. It is recommended by several organisations that this colour is avoided by children.

� E122 Azorubine, Carmoisine a red colour derived from coal tar; can produce bad reactions in asthmatics and people allergic to aspirin; banned in Sweden, USA, Austria and Norway. It is recommended by several organisations that this colour is avoided by children.

� E133 Brilliant blue an aluminium or ammonium salt; banned in Belgium, France, Germany, Switzerland, Sweden, Austria, Norway. It is recommended by several organisations that this colour is avoided by children.

� E120 Cochineal, a red colour; made from insects; the hyperactive children�s support group recommends that this colour is avoided. It is recommended by several organisations that this colour is avoided by children.

The chances are that when you are buying sweets, cakes- any manner of ready made food, you will be buying products which contain colourings. You may decide that the evidence is unconvincing, or you may decide that it is not worth risking the harmful effects, especially with your family. There is little doubt now that many children are adversely affected by food colourings, and several Local Education Authorities in the UK are attempting to ban food colourings from their school meals and machines. The good news is that you can avoid them by selecting products marked �no artificial colours,� by buying organic products, or by getting the raw ingredients and making things yourselves.

I do hope that this will encourage you to look on the backs of food packaging, and check what lies within. Even if you cannot avoid these nasties all of the time, it may be a good idea to steer clear of them where possible, especially in what you feed to children and teenagers.

For a full list of additives, colourings, sweeteners and flavourings write to:- Hyperactive Children�s Support Group at 71 Whyke Lane, Chichester PO19 7PD or Telephone 01243 551313.

Stay healthy,

Vikki

Do you have any friends and family who could benefit from getting fitter and feeling better? If you do, then treat them to free copy of this newsletter, forward it to them, and get them to e-mail me with a request. E-mail getfitter@yahoo.co.uk subject: newsletter request. Would you like to bring health into the workplace? Get fitter now offers a corporate package, including yoga classes. Please visit http://www.corporatechill.com

Vikki Scovell BA(hons) PG DIP is a fully qualified Personal Trainer and Fitness Coach. She is a qualified Nutrition Adviser and runs successful Community Exercise classes. Vikki is a consultant in Healthy Eating and Exercise initiatives to schools in the independent sector and publishes School and General Healthy Living newsletters.

Holistic Remedies discussion

goji berries nutritional valueWhat Makes a Good Cook?

Trained chefs are supposed to be good cooks, but I have had lousy meals at famous restaurants. I have also had five-star meals in friends' homes. One friend served pork tenderloin, sourdough bread, Napa cabbage slaw, and chocolate souffle. Her simple meal was a gourmet meal in every sense of the word.

In the dictionary the word cook is defined as "to prepare food by the action of heat." I think there is more to cooking than that. What makes a good cook?

A good cook understands recipes. Before the cook starts to prepare a recipe he or she reads it all the way through. The cook understands abbreviations, cooking terms, and follows the recipe step-by-step. After the cook is familiar with the recipe he or she may change it to suit personal tastes.

A good cook can use equipment. The cook can use a mixer, food processor, blender, immersion blender, grill pan, and other appliances. This cook is also familiar with kitchen tools like a whisk, mellon-baller, and microplane.

A good cook masters basic techniques. The cook knows how to saute, poach, braise, steam, grill, shallow-fry, stir-fry, and microwave food. In addition, the cook knows how to make a white sauce, thicken sauces with flour and cornstarch, beat egg whites, and temper eggs.

A good cook relies on fresh ingredients. Seasonal fruits and vegetables are the starting point for meals. The cook buys fresh fish and flavorful cuts of meat.

A good cook sharpens knives. As the old adage says, a dull knife is a dangerous knife. For this reason and cutting ease, a good cook cares for knives properly, keeps them sharp, and stores them safely.

A good cook practices food safety. He or she washes hands thoroughly before touching food and during preparation. Separate cutting boards are used for meat and chicken and washed well after use. Cold food is kept really cold and hot food is refrigerated promptly after a meal.

A good cook plans interesting menus. Some cooks prepare recipes from one culture, while others prepare recipes from many. Each part of the meal fits together like a fascinating puzzle.

A good cook makes simple things well. Only a good cook can make rich coffee, fabulous soup, and fluffy scrambled eggs. Though the cook is able to prepare complex recipes, he or she excels at the simple ones.

A good cook cleans up the kitchen. My mother told me this when I was a teenager and I have never forgotten it. She was an excellent cook and I learned a lot from her. She taught me to take good care of pots, pans, and dishes.

A good cook always adds love. You cannot rush when you are adding love, you must pay attention to what you are doing, and take the time to do it. Whether it is the first ingredient or last, a cook's love is what makes food so delicious.

http://www.harriethodgson.com
Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find additional reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.

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