A little background is always good, and juicing and using food to increase health has been around for a while now however there are a few notable events and people that have furthered the cause

The first juicers are still amongst the most potent and effective; these were large cumbersome hydraulic press style machines. Pioneered and improved constantly by Dr Norman Walker who started researching the health benefits of fruits and vegetables in the 1920's. His research led to the development of the Norwalk juicers, still available and recommended today by the Gerson Cancer Therapy Trust.

As juicing become more mainstream there became a need for a more manageable household juicing machine and so the first twin gear, auger and centrifugal juicers started to appear and be developed. Juicing became incredibly popular in the late 70's with the rise of some notable people such as Anne Wigmore, one of the world's keenest wheatgrass juicers.

Norman Walker, its said, himself went on to the ripe old age of 118 years young, a great example of the power of raw living juices!

Further refinements and modern production techniques brought the price of juicers to within the reach of all. Now we see an excellent range of juicers available. The high street shops still prefer the centrifugal style of juicer, whereas the more specialist juicer supplier will always tend to recommend single auger or twin gear machines on grounds of usability, juice yield and health benefits.

"Beauty and vitality are gifts of nature for those who live according to her laws "Leonardo Da Vinci

The most modern juicers are now excellent, the oscar vitalmax and machines such as the Angel and Green Power Kempo deliver excellent results in very user friendly packages. In the modern convenience based society we live in most people have noticed that certainly dietary wise something has gone missing.

We believe that "something" is the life in our food; modern farming and processing techniques have given us easy living but left our food lifeless. With this reliance on processed food and convenient living you can also plot the rise and rise of cellular diseases such as cancer. There is no mystery to the health benefits of raw juices and natural foods, they simply contain all the naturally occurring nutrients needed to sustain life at its healthy best, any artificial process or treatment lessens their potency.



Article Source: http://EzineArticles.com/?expert=Mark_Snare

Durian, a large spiked Malaysian fruit, is often looked at with distaste among foreigners who claim the smell is disgusting and the taste worse. Because of this view, hotels and public transport systems across Southeast Asia have banned the fruit for fear of upsetting tourists.

Is this treatment justified on account of the so-called horrible taste and smell, or should we instead be sampling this Far Eastern delight at every opportunity?

Known across Southeast Asia as the 'King of Fruits', durian is quite hard to get into because of its tough spiked shell, and if a fruit works that hard to protect its contents, there must be something worthwhile good inside!

In reality, durian smells great and tastes even better. When opened, the tough exterior contains a soft fleshy fruit, encased in the soft interior. The taste is creamy and extremely tasty, and the taste differs subtly between fruits.

So popular is the fruit in Southeast Asia, you will come across durian events where people can go in and sample the different flavours and smells of this large exotic fruit. If you visit the Far East, you should try durian, particularly because the cost to buy in the UK can be as much as £30, hard to digest when you consider the same fruit, freshly cut in Malaysia might cost you as little as £1.

Eaten on its own or used to flavour savoury or sweet dishes, durian is a tropical delight, and is an experience not to be missed whilst visiting the Far East.



Article Source: http://EzineArticles.com/?expert=Simon_Bailey

It appears our drinking water safety is at risk from some of those chemical compounds we use to make a lot of the things that we use, and even in how our food is prepared and packaged. Of particular concern to me is not so much the fact that it's occurring, but it's impact on our health over the long term.

How is it happening and what are some of the problems associated with it. This article will investigate briefly some of the pertinent points. The latest scare story I came across was rather interesting to me as I had been doing this for some time. It was all about keeping bottled water in the trunk of your car. Apparently during hot times like in summer the plastic in these bottles obviously heats up a bit and seems to react with the water inside, causing worrying chemical reactions which makes me think maybe I shouldn't keep water for long periods inside the car.

At home I've already fitted filters to my drinking water faucets as an added precaution. I just read about too many things that could possibly be affecting water quality. Because its so soluble the chances of unwelcome contaminants entering our supply is quite high. For example, to combat any harmful bacteria it's treated with the chemical chlorine.

That's fine but even after the water has passed through this process the chances are that a tiny residue still remains. To make matters worse I've uncovered surveys which link this residue to some of the most serious diseases around. Treatment plants do a decent job but I've also heard that they often omit to conduct periodic testing, so hardly reassuring.

Drinking water safety has been further compromised by unused and unneeded pharmaceuticals which routinely get flushed down the toilet. Don't just blame the public as this is also carried out by those in the medical profession. Too few pharmacies offer to dispose of old medication which forces us to get rid of them in other ways.

It's time for us to sit up and take notice and take some personal steps towards ensuring we get safe drinking water.



Article Source: http://EzineArticles.com/?expert=Peter_Foremski

Have you ever consider that your tap drinking water may contain a number of contaminants from a range of sources that can make you ill? Pure water should be absolutely colorless, tasteless and odorless. These contaminants, affects our water in different ways. Some affecting the color, while others gives it taste and odor. It may help to know when water is bad. But what happens when none of these properties of water is affected, the water has been contaminated?

Pollutants from the environment can find their way into our water supply through our groundwater, erosion of natural deposits as in areas where oil exploration is taking place, surface run-off and rain etc. Dust, smoke and poisons from industrial facilities, pesticides and herbicide and even animal all contribute to contaminate our drinking water.

Let's take a closer look of some ways that our water ends up polluted and at the end, you will judge whether or not it is safe to drink tap water.

Fertilizers and Nitrates can come in run-off from crop fertilizers as well as animal and industrial waste. Nitrates are highly leachable and are extremely dangerous for children under three months old. With improvements in agricultural practice, it is almost impossible to plant and harvest these days without the use of this nitrogenous fertilizers, organic or inorganic.

Giardia Lamdia and Cryptosporidium species: Giardia and Cryptosporidium have been the biggest problem of water authorities as far as water treatment is concern. It is a major culprit in the etiology of diarrhea in children and adults. Worse still, they are not eliminated by chlorination. They often make their way into tap water via sanitation breakdowns, and municipal water treatment facilities have no way to control for them. A typical example is following sewage system leakage.

Calcium and magnesium are natural minerals found in our water supply particularly as we increase our use of groundwater. These minerals make our water 'hard' and the taste becomes bad. Though good water contains some amounts of these elements in ionic form, it is dangerous when it occurs in abnormal proportions.

Chlorine: Chlorine is perhaps one of the most dangerous and insidious poisons in our drinking water supply. It is more so because, it is a must use by the water authorities for purification. We are made to believe that this is normal. However, chlorine is only consumed in ionic form (Cl-2). What is being used for chlorination is gaseous (Cl2) chlorine. I don't remember reading any where that chlorine gas is safe . Water treatment facilities use chlorine as a powerful disinfectant to kill micro organisms. Chlorine in drinking water is currently a leading cause of bladder and rectal cancer and asthma. It is now currently being linked to breast Cancer.

Water from the water treatment plants travel through a network of pipes, including those in your own home, are old, rusty and totally corroded. These pipes can contain a range of contaminants which may enter our water supply especially heavy metals. These contaminants build up over a number of years and can cause the water to be dirty or worse. They can be particularly prevalent when pipes are accidentally broken or accessed for repairs and maintenance.

Copper and Lead can leach into the water supply from the copper pipes in your house and they have been identified as particularly dangerous to health. Lead: Lead makes its way into tap water through corrosion of the pipes in a home's plumbing system. Lead poisoning causes 'hard water' and in the body can lead to sudden death. Lead in drinking water is particularly harmful to children and pregnant mothers and nursing mothers. Ingestion of lead can result in severe developmental delays and/or learning disorders in children.

Microbial substances in water can make the child fall ill. Tap water is the fastest way of spreading an epidemic to an entire municipality. In biological war fair, public water supplies are usually targeted. There are a multitude of parasites, cysts, and bacteria that survive chlorination process, and they can be dangerous if you have a suppressed immunity.

Again, sometimes after chlorination, it is found that the water becomes acidic with a PH is less than 7 or 6. Sodium Hydroxide is then used to neutralize the acid. Sodium hydroxide is the chemical used in making soaps. This is not very good for the body.

What then do we do?

If you want to continue drinking water from the tap, you may need a filter that incorporates activated granular carbon. This will help to absorb some of the chemicals. Together with a multi media block, it can filter out the chemical contaminants. It also has a submicron filter for parasites and bacteria, and an ion exchange for heavy metals. Ion exchange will also mineralize your water, and adjust pH levels. The filters will effectively block 99% of the contaminants that attempt to enter your home.

The best piece of advice that I have for you is that if you want to keep your family happy and healthy you need to purchase a top quality water purification device for your home. Let your family enjoy drinking pure water with all the additives taken out, including bacteria. This works out cheaper over the years than buying bottled water. It is also 'greener' as you don't have to worry about where to dump your used bottles.



Article Source: http://EzineArticles.com/?expert=Shei_Tan

The rise of the supermarket over the last few decades has revolutionized the way we shop for food. There's an undeniable convenience to being able to buy a full range of foodstuffs under one roof, and in today's busy society many people consider any time spent buying food to be time wasted.

Despite supermarket dominance, there are still independent butchers' shops to be found on many high streets, and there are some compelling reasons to give them your custom.

Firstly, there's the issue of food quality. While supermarkets are excellent at providing a good range of food at a low cost, high quality isn't always as important to them as such issues as shelf life and profitability. In, contrast a butcher will usually be extremely concerned with quality - and while you might have to pay a little more for a similar cut of meat, there's a very good chance you'll be getting more than enough improvement in flavour and texture to make up for this.

Local butchers are also more likely to be able to trace the source of their meat and tell you exactly where it came from. This is very important to growing numbers of people in these days of food health scares and worries over industrial farming. Knowing where your food comes from allows you to exercise your right to choose which kinds of meat production you're happy to support.

Most butchers that remain on our high streets are independent, family run businesses, and shopping at them helps to support your local communities. The money you spend there will stay in your local area instead of being siphoned off to investors in the form of profits, to the benefit of everyone in your area.

In a similar way, many local butchers will have strong ties to their locality, sourcing many products from farms in the surrounding areas, compared to supermarkets who often fly in their products from the other side of the world. In today's environmentally conscious times, keeping things local is a powerful mantra.

Finally, if you are a regular customer you have the opportunity to strike up a relationship with the staff there, and you'll probably find in time that you're favoured with special deals or the best cuts not on general public view. All small businesses will seek to reward their best customers and keep them happy, and most butchers are no exception.

None of this is to say that all butchers are necessarily better than all supermarkets. There are of course good and bad examples of both, but if you find a good local butcher then it makes sense to use them as much as you can. Not only will you enjoy the benefits laid out above, but you'll be supporting their business and ensuring that you continue to have choices beyond the supermarket chains for where you shop.



Article Source: http://EzineArticles.com/?expert=Andrea_Flint

Thai cuisine is one of the best gourmets in the world. It is well known for the diversity of ingredients, outstanding spiciness and ample medicinal properties. Most of Thai food is cooked and refined with more than two types of herbs or spices which are beneficial to health.

The (mostly unconscious) principle Thai food is the balance of five flavors which are spicy, salty, sweet, sour and bitter. The one indispensable ingredient which is generally used in seasoning a majority of Thai cuisine is fish sauce. Thai food is eaten either as a single dish or with rice. Steamed rice is the staple food although sticky rice is more popular in the north and northeast of Thailand.

Thai food is one of many things that you should not miss while you are traveling in this beautiful "Land of Smiles". Since there are numberless delectable Thai dishes, I am writing this guideline for you to select the most distinctive and authentic ones out of the plethora of Thai signature dishes.

The following list is a top 10 rank of Thai food that you must not miss. The consideration and ranking is based on the popularity, uniqueness and authenticity of the delicacies. Here are the winners.

10. Kai Pad Med Mamuang Himmapan (Stir-Fried Chicken with Cashew Nuts)

Even though Kai Pad Med Mamuang Himmapan does not represent the overview of Thai food but it is a very nice treat to your bland taste buds. Since it is by no means spicy or hot, this slightly sweet and salty chicken fried with crunchy cashew nuts is aptly satiating for children or beginners who are not used to spices.

9. Por Pia Tord (Fried Spring Roll)

Fried spring roll is one of the most popular appetizers among foreigners because it is not spicy and comes with sweet and sour dip. Spring rolls are crispy pastries with fried vegetable fillings. Though spring rolls are commonplace in many Southeast Asian countries, Thai Por Pia is different in flavors with a special dip prepared from Japanese apricot.

8. Panaeng (Meat in Spicy Coconut Cream)

Panaeng can be cooked using either pork, chicken or beef. Panaeng tastes like Thai red curry but the coconut milk sauce is relatively thicker and richer. Compared to Thai red curry, Panaeng is mildly spicy and sweet. Paneang is best served with warm steamed rice. There is nothing to dislike about Panaeng expect the fact that it can be too greasy or fleshy for some people.

7. Som Tam (Spicy Papaya Salad)

Som Tam is one of the most popular foods among Thai people for its fiercely spicy and sour flavors. Som Tam, which literally means "Sour Pounded", is a spicy salad made from a mix of fresh vegetables including shredded unripened papaya, yardlong beans and tomato. Som Tam is unique that the spicy dressing and salad vegetables are pounded and mixed in the mortar using a pestle. Somtam is usually served with grilled chicken and sticky rice. Som Tam is good for your health that it contains no fat, low calorie and high vitamins. This is a truly authentic Thai dish that will make a great impression. The only reason why I'm ranking Som Tam at No.7 (though it deserves higher rank) is its strong spiciness that might leave your tongue burned and swollen. Just say "Mai phed" (not spicy) to your waiter if you really want to try.

6. Moo Sa-Te (Grilled Pork Sticks with Turmeric)

This tantalizing sweet-flavored grilled pork sticks are refined with rich, juicy sauce made of turmeric and curry powder. Moo Sa-Te makes a savory hors d'oeuvres that will appease any taste buds. These juicy grilled pork sticks are usually served with two saucy dips - one is a mildly spicy thick sauce with ground peanuts, coconut milk and curry powder and another one is a sweet and sour vinegar sauce with chopped shallot, pepper and cucumber to mitigate its oiliness.

5. Tom Yam Kai (Spicy Chicken Soup)

Chicken soup is very good to eat when you have a cold but Tom Yam Kai or spicy chicken soup is a yummy treat that you will fall in love with just in a first sip. Tom Yam Kai is a clear chicken soup seasoned with a blend of chili, lime and fish sauce. The broth is simmered with Thai herbs as lemon grass, shallot and galangal which give it a unique and satiating aroma. My foreign friends order this tasty soup anywhere they go so you should not miss it by any means!

4. Tom Kha Kai (Chicken in Coconut Milk Soup)

Although Tom Kha Kai is another variation of chicken soup, it deserves the No.4 because of its unparalleled taste and popularity. Similar to Tom Yam Kai, the broth is prepared with many types of Thai herbs with the special addition of coconut milk that makes this soup unique. Though the soup is seasoned with chili, lime and fish sauce just like Tom Kha Kai, thanks to the coconut milk, the broth is milder and less spicy. This is probably more liked by non-spicy eaters.

3. Kang Keaw Wan Kai (Green Chicken Curry)

Since we are having three dishes in a row made of "Kai", you would have guessed that it is chicken in English. Not that chicken is particularly popular in Thai cuisine; it is usually used in most curry and soup. Kang Kiew Wan, literally translated as "Sweet Green Curry", is nicely sweet and slightly spicy and tastes very delightful with a proper blend of the spiciness from green curry chili paste, blandness from coconut milk, sweetness of sugar and saltiness of fish sauce. It is usually eaten with steamed rice or served as a sauce to rice noodle known as "Kanom Jeen" likewise to how you eat Spaghetti.

2. Pad Thai (Fried Noodle)

This national dish prides itself for its long history traced back in previous centuries. Pad Thai flaunts the authenticity of Thai culinary arts in using only fresh and best ingredients and the well-balancing of the five fundamental flavors. The stir-fried noodle becomes popular because it tastes yummy and comes with a choice to add in a set of seasonings to suit your appetites. Through history, Pad Thai has evolved into two different styles: the classic and the variation. The classic Pad Thai is a stir-fried noodle with eggs, fish sauce, tamarind juice, red chili pepper plus bean sprouts, shrimp and tofu and garnished with crushed peanuts and coriander while another style is relatively dry and lightly-flavored. The latter is easily found in street vendors and dominant in Thai restaurants in the West but the having classic Pad Thai freshly cooked in its original country is a way to go.

1. Tom Yam Goong (Spicy Shrimp Soup)

No other dishes can defeat this renowned Tom Yam Goong as the optimal representative of Thai gourmet. Tom Yam Goong is truly one of a kind with its fierce spiciness and sourness and a blatant use of fragrant herbs including galangal, lemon grass, kaffir lime leaves, shallot, tamarind and chili pepper. There are two styles of Tom Yam; the clear spicy soup and thick spicy soup. The latter is cooked by adding coconut milk or milk to the broth in order to thicken the stock and give the dish a milder flavor. Tom Yam is very versatile and can be made with prawns, chicken, fish and mix of seafood, and mushroom. Tom Yam Goong is the most popular variety of Tom Yam since Spicy Shrimp Soup is the original. Though not very surprising, Tom Yam Goong is definitely a signature dish of Thailand.

Even though it is commonly known that Thai food utilizes many health herbs and spices, there have always been debates whether Thai food is really good for health since they tend to be somewhat greasy. It is important to note that it depends on each dish; some can be highly caloric but many dishes make a good use of herbs. Garlic, for example, is very good healthwise because it can prevent heart disease, high cholesterol, high blood pressure and cancer.

No matter what the food is, the same old concept of moderate intake comes into play. From Mcdonald's burger to Japanese Sushi, a key to optimal fitness is to avoid overconsumption. Thus, a claim that Thai food is mainly coconut-based and fattening should never be an adequate reason for you to still order a Big Mac. Ravish your taste buds with Thai food - tasty and healthy!



Article Source: http://EzineArticles.com/?expert=Siwawut_Chaiya

Keep an eye on these:

In many of our experiences, including mine and yours, we should've seen many blurps and blunders in restaurants and coffee shops alike: They have some errors that you may not want to follow, as these are common blurps and blunders that will annoy customers. Just like you and me, when that little problem goes on and on again, there is a particular annoyance to it. And when you can't keep an eye out of it, you're going to get it.

Unstable Tables and Chairs

We in the kitchen can still live up to unstable pots and pans, or foods being place on top of each other, ready to fall anytime. But it's a bad repo for your guests. Remember that not everything has to be perfect, but solving little problems like these go a long way. When there are such problems, replace that empty space with something appropriate, or replace the table with a new one if the damage is bad. Often, uneven/dirty tabletops are presented on a tablecloth-covered table. This may be your move in terms of reducing cost when you're starting a restaurant, but replace immediately once you have the budget. Place this into the FIXED COST budget.

Cracked/Broken Glassware/Clayware

It's everyone's responsibility to check for cracked or broken plates, serving gear or so forth. Cutleries serves as a direct support product to the food you're serving. Not only it's dangerous and may hurt your customer, you are also giving a bad service should there be any of such. Do not attempt to use any of these anymore, especially when the damage done is to the mouth's top rims, cracked bottom or slightly broken topside. In an unfortunate event, the cutlery's pieces may fall off and cut someone.

Reviving Broken Foods

During a buffet, the runner plays a very important role in ensuring customers get the best of both worlds - Quality food and great service. In events of mishaps like WILTED lettuces or hot dish turned cold, or the inset falls or mixed with other foods, or maybe food runs out - The runner provides information to the kitchen staff while he/she takes care of the buffet line. Revive your broken foods - And your customers will be happier at the end of the day.

Serve Underseasoned Foods

There are many kitchens out there who do not practice this simple commercial food handling basic - When you're catering to the public, always provide alternative seasoning methods for your guests. Keep your food underseasoned, then explain that these foods are underseasoned. Keep hot foods hot, cold foods cold, alternative seasoning methods which are manual and practical (don't serve huge sea salt particles to customers having Caesar Salad).

Broken Interiors vs Broken Impressions

For a first timer, you must always ensure that their first experience is delightful. Broken interiors are as bad as a smack on the face - They give horrible impressions to first timers and could even start questioning you. Hygiene, order of furniture, theme, design and also uneven arrangement could also be customer's questions when you're talking to them. Be prepared. Interiors express themselves, so don't let the first 'good' impression fail by turning your customer off.

Dirty Cushion, Torn Pillow Casing and Unwashed Sofas

In a club, it's advisable to not put your face against its pillows - A common saying here in Malaysia. One of the public's biggest fears are to go near pillows in clubs - They contain traces of vomit or liquid (whatever liquid it may be). Make sure that materials that you use for your restaurant is not something difficult and expensive to clean - It should be enough to just supplement everyday wipes and weekly accidents that might happen. Also, regularly check your cushion interiors for (not only dirt and dust but also) stains, hidden trash (like gum) and tears.

Common Hidden Rims and Edges for Nest/Dirt

Unlike kitchens and dining areas in the house, it's constantly kept clean (or I suppose so). Among famous places that usually collect trash are: Edges to where cutleries are kept, like plates in the heater, baskets that are placed on top of shelves, cabinet edges, bottom part of tables, bartender's rack holding alcoholic beverages, wine room's shelves, chiller room's racks, etc.



Article Source: http://EzineArticles.com/?expert=Von_Cook

If you had a microscope and a spectroscope in your home, you could identify most of the microbes and chemicals that remained in your drinking water. This is after it had been filtered through your municipal water filtration system. If you had the ability to see what was in the water that runs out of your faucets, you might wonder how to purify tap water.

The simplest way to kill bacteria and germs is to raise the temperature of the water to a temperature high enough to kill them. This is the process that distiller filtration systems use. This works great on living organisms but does little to eliminate the chemicals that remain.

And, there are chemicals in everyone's drinking water. When water enters the water supply system, it goes through several steps in order to make it safe to drink. If surface water is the source of water, it is usually first treated with a chemical that makes the large particles of dirt, rocks, leaves, some chemicals and other debris clump together. This makes the debris sink and the water rise to the surface. After the water is separated from the debris it is usually treated with a disinfectant like chlorine. Chlorine and other disinfectants kill many germs but it doesn't deactivate or remove other chemicals from the water.

I bet you are thinking, "what other chemicals". Isn't drinking water tested before it enters my home to be sure that it is safe? Why do I need to know how to purify water if the water company does it? Well, it is true that the water that you drink is tested for chemicals. But, the catch here is that the EPA allows a certain level of chemicals to remain in the water; it considers this level safe. However, some scientists argue that no level is safe, especially if the chemicals combine. So you really should want to know how to purify tap water.

When considering how to purify tap water that is contaminated with unwanted chemicals, you may discover that there are two types of home filtration systems that are quite good at removing chemicals from your drinking water. The first is the reverse osmosis system and the second is the carbon-block ion exchange water filtration system.

The reverse osmosis water filtration system works by forcing the water through a fine fibered filter then forcing the water back through it. This process is effective at removing chemicals from water most of the time but it has one drawback. Along with the unwanted chemicals, the reverse osmosis system also removes some important minerals from the water. These minerals are needed by the body in order for it to maintain its immune system.

The other type of system, the carbon block-ion exchange system does not have the same drawback. It works by having the water run through a thick carbon block and then the ion exchange makes the chemicals that remain in the water inert. However, it allows the minerals to remain in the water.

No one likes to think that the water they are drinking may be contaminated with bacteria, or chemicals but unless you have access to expensive scientific equipment or have your water analyzed by a lab there is no way to be certain that the water you are drinking is really safe. But, you don't need expensive or lab analysis to protect your family from these dangers, all you need is a home water filtration system.

Rich Eng serves as the leader of a high growth healthcare services business for a Fortune 500 company. A 20 year industry veteran and "holistic health and fitness" coach, he constantly researches better ways to improve one's mind, body and spirit.



Article Source: http://EzineArticles.com/?expert=Rich_Eng

My uncle lived on a farm. Unlike most people, instead of faucets he had a water pump in the kitchen. All his drinking and cooking water came out of that old pump. The pump got its water supply from the ground. Often, it would look orange because there was iron in it.

We can't see as clearly that there is something besides pure water coming out of the faucets of our homes as my uncle could but we know that there are chemicals in tap water that we drink. Some we deliberately place there like chlorine to disinfect the water we drink and fluoride to help us maintain strong teeth. Other chemicals in tap water get there because of the way we use and dispose chemicals each day.

When we drink tap water, we drink water that has been around as long as the Earth has existed. Mother Nature recycles the water that comprises 70% of the Earth's surface. Although 70% of the total surface of the Earth sounds as if there is plenty of water here, only 1/10000 of the total amount is available to drink. When farmers spray their crops with herbicides or pesticides, when companies allow their runoff to enter the water system, and when we flush medicine and household chemicals down the drain we are introducing chemicals into our water supply.

We don't think about all this when we drink tap water. We assume that when the water is processed it is safe. However, we are wrong. The filtration system that the water companies use does not remove chemicals in tap water. Those chemicals remain in the water and we ingest them with every drop of water that we drink.

Knowing that there are regulations in place designed to protect us from such things as chemicals in tap water; you may be thinking that you are still safe. But are you? The EPA allows a certain amount of chemicals to get through to the drinking supply because it deems these amounts to be safe; but are they? Studies have shown that those levels may not be as safe as they are believed to be.

Reading about those studies made me think, "Do I want to take risks with my family?" No, I want to protect my family from everything that will cause them harm. I don't want to take any chances even the smallest chance that the chemicals in tap water might be dangerous. So, I purchased a home water filtration system.

The system that I purchased is a carbon block - ion exchange system. I researched each type of system available and I found that the carbon block - ion exchange system is one of the more effective means to rid my water of unwanted chemicals. The carbon-block traps the chemicals and the ion-exchange renders them inert.

I feel safer now that I drink tap water that has been filtered. I know that my decision to purchase a home water filtration system to get rid of the chemicals in tap water was the best investment that I have ever made.

Rich Eng serves as the leader of a high growth healthcare services business for a Fortune 500 company. A 20 year industry veteran and "holistic health and fitness" coach, he constantly researches better ways to improve one's mind, body and spirit.



Article Source: http://EzineArticles.com/?expert=Rich_Eng

Visit www.freecanningrecipes.com and enter a whole world of interesting tastes that allow you to act local and think global. Because there are five good ecological reasons to not only try free canning recipes but to make canning a part of your green lifestyle:

1. You can be reassured about what is in your food because you know what's going in, and can avoid unnecessary and possibly dangerous additives. Food gathered in season and canned according to free canning recipes will make for a healthier you and a greener you. Fewer doctor's visits, less medical expenses, less expensive monthly marketing bills, and less of everything unknown in modern convenience foods.

2. Instead of buying fruit from exotic and foreign countries in the winter, and having it shipped or flown across all those polluting 'food miles' all the way to your supermarket. This is a major source of CO2 emissions (the cause of global warming) that perhaps you've previously felt helpless to do anything about. You simply go into your pantry and eat your own tasty and healthy preserves made according to free canning recipes.

3. Preserving with your family and friends makes for a simple and practically cost-free day of fun. Go pick your own berries and vegetables. It is great healthy fun and exercise combined. The one-off expenses will include canning equipment and jars, plus the veggies and fruits. But think of the money you will save in the long run? This can be even more ecological and economical if you grow your own produce.

4. Preserves make wonderful gifts. Imagine making your labels on your own organic jams, chutney and pesto and telling your friends how you made it for them at the dinner party? Be sure to pass on your free canning recipes too. It's a good cheap way to give your friends presents they are actually likely to use. Be sure to recycle and reuse the jars and gift-wrap them in recyclable paper.

5. Preserves jars can easily be recycled. And I am not talking about the blue box. Ask your friends to return their jars. Promise them that they will be filled up next season with something new if they do. Just keep in mind how you are becoming part of the local community by supporting local growers!

So all the reasons on Earth to start home canning so that you stop costing the Earth. Here are the top ten free canning recipes that can all be found at freecanningrecipes.com prepare to have your mouth water.

• Caramel Apple Jam
• Banana Nut Bread Jam
• Wild Mountain Huckleberry Preserves
• Quick Cooking Dry Beans
• Dill Pickles
• Strawberry Jam 2
• Pumpkin Butter
• Easy Garlic Dills
• Squash Pickles
• Amaretto Peach Pecan Preserves



Article Source: http://EzineArticles.com/?expert=Wendy_Pan

Why is olive oil so healthy?

It may seem contrary to popular belief, but the health benefits of olive oil come from its fat. In fact, olive oil is one of the healthiest fats you can eat. Although everyone knows too much fat can make you fat, as well as contribute to heart disease, many people don't realize that too little fat is not healthy either. Your body requires enough essential fatty acids to function properly and stay healthy.

Fats can be broken down into 2 main categories: saturated and unsaturated. Saturated fats are the ones most doctors and nutritionists will tell you to avoid because they have been shown to raise cholesterol levels which can contribute to heart disease. The other category of fats is unsaturated. These fats come in two forms: polyunsaturated and monounsaturated, and both are healthy fats in moderation.

What makes olive oil special is that it's a monounsaturated fat. This fat has been shown to not only lower your bad cholesterol levels (LDL) but can also raise your good cholesterol levels (HDL). This amazing oil has also been shown to help lower blood pressure and protect against strokes. This is good news for everyone; particularly those with heart disease and anyone who needs to watch their cholesterol.

Olive oil is not only healthy, but it is delicious and is the popular cooking oil for Italian and Mediterranean foods. You can easily incorporate olive oil into your cooking once you know what to purchase and how to cook with it.

What are the differences between the various types of olive oil?

When purchasing olive oil, you will find there are four main types:

1. Extra Virgin is made from the first press of the best olives and is the richest in taste and color. It is the highest quality and also the most expensive, therefore the best extra virgin olive oils are often used to drizzle over salads and finished dishes or dips for bread rather than cooking.
2. Virgin olive oil is a high quality oil that is also made from the first press of the olives but contains a little less acidity than the extra virgin. It can be used for cooking because it's less expensive yet still has a great taste.
3. Olive oil or Pure Olive Oil is made from the second press of the olives and then is filtered and refined. It does not have the same rich flavor of the higher quality varieties but is much less expensive; therefore, if price is a concern this is a good choice of oils for cooking.
4. Light Olive Oil -Don't let the name fool you. The term "light" only describes its taste and does not imply it has less fat or calories. This is the lowest quality oil and therefore is also the cheapest. It is made from the last press of the olives and blended with other light oils, such as Canola. This oil is great for those who want to enjoy the health benefits of olive oil without the heavy taste of the other olive oils.

You do need to be careful when cooking with olive oil because it has a rather low smoke point and can burn at high temperatures. It's best to use lower temperatures, but one way around this is to mix olive oil with clarified butter (ghee) when using it for higher temperatures; however, it is not the best oil to choose for deep frying. This would destroy its delicate taste and healthy properties.

Mediterraneans have enjoyed the health benefits of olive oil for centuries and we are lucky this wonderful oil is now available around the world. Try adding some extra-virgin olive oil to your diet.



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1. Many products including bubble bath, hair dye, dandruff shampoo, toothpaste and many foods are made a "pretty color" to make them more appealing.

2. Many of these "food dyes" are actually very dangerous and their health effects include but are not limited to: allergic reactions, asthma attacks, headaches, nausea, fatigue, lack of concentration, hyperactivity, ADHD and other attention deficit disorders, nervousness and agitation, and an increased risk of Hodgkin's disease, non-Hodgkin's lymphoma and multiple myeloma.

3. Food Dyes that I would avoid in products:

Red 3 - thyroid tumors in animals.

D&C Red 33 - Cancer in humans; genetic damage in animals.

Red 40 - carcinogenic and mutagenic in animals.

Asorubine, Carmoisine (a red coal tar derivative) - allergic reactions in asthmatics. This is used in some sweets.

Blue 1 (Brilliant Blue and FCF) - some research shows a potential cancer risk. This is used in dairy products, sweets, and drinks.

Blue 2 (Indigotine, Indigo and Carmine) - studies show brain tumors formation in mice. May cause nausea, skin rashes, allergic reactions.

Citrus Red 2 - may cause cancer. This is used to color some fruit including oranges.

Green 3 - some studies suggest this is may be a carcinogenic.

Green S - possible allergic reactions. Used in canned peas, mint jelly and cake mixes.

FD&C Yellow 5 (Tartrazine) linked to cancer, allergies, breathing difficulties and asthma attacks. Found in packaged soup, sweets, jams and cereals.

FD&C Yellow 6 (Sunset Yellow, FCF, Orange Yellow S.) may cause tumors in adrenal glands and kidneys and may cause allergies, hyperactivity, and chromosomal damage.

Annatto (Arnatto, Bixin and Norbixin) is linked to skin, gastrointestinal, airway and central nervous system reactions.

4. I prefer products that are "not as pretty" but much healthier.



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The cocoa industry in Venezuela is
seeing a big comeback as farmers
in that country are going organic.
In recent years the news from
Venezuela was more about oil and
politics than anything else,
however, chocolate is now taking
over. The price for organically
grown cocoa products is nearly 4
times higher than non-organic
cocoa. Organic cocoa is being
bought for the high end single
bean malt whiskies in Europe and
the USA. In addition to growing
cacao trees, the farmers in
Venezuela are also producing their
own chocolate.
http://2healthylifestyles.com/forum/
Nearly half the day is spent
nurturing the trees, protecting
them from pests, insects and bad
weather. Using only natural
compost instead of man made
fertilizers is twice the work, but
well worth it to the Venezuelan
cocoa farmers. The price of
conventional cacao beans was $2.00
per kilogram, now they receive
$7.00 per kilogram, quite an
increase. Their products are now
sold directly to foreign chocolate
manufacturers, eliminating the
local intermediaries who have been
priced out of the cacao market.
Fifty families have banded
together to create an association
of organic cacao farmers.
http://2healthylifestyles.com/forum/
The cacao seed are fermented for
six days in large wooden boxes,
then sun dried on the cement patio
of the association building.
After that they are cleaned,
sorted, weighed and put into sacks
ready for export. During the
rainy season a flood can wipe out
the entire crop a river bursting
its banks can destroy several
acres or trees in a few hours
time. In the last three years the
annual cacao production has
doubled, and the owners believe it
is due to the conversion to
organic farming.
http://2healthylifestyles.com/forum/
The majority of the funding to
start this program came from the
Venezuelan government who has
provided 10 million dollars in
research and training. In
addition the European Union has
been funding them through a
non-government organization called
Tierra Viva. America, France and
Italy are all purchasing organic
beans in Venezuela, the “single
bean origin” label denotes aroma
and purity and only Venezuela can
offer that at this time.
Thank you,


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Trend of eating out

Eating out provides a chance to celebrate or socialize, an opportunity to experience new cuisine, to have some fun with whole family or kids or just to give them some extra pleasure, or just an excuse to avoid cooking. Whatever the reason, dining out is a national pastime in Canada. In fact, studies estimate that the typical Canadian eats away from home about five times a week, spending a third of their food budget in restaurants. Eating out is becoming a trend these days.

A Few Things to Decide

You have to decide a few things before going out for dining, like where do you want to eat? What style of restaurant you are going to choose? What type of cuisine you like? How will the meal be prepared? As people adopt a healthier lifestyle, the answers to these questions become more important. Canadians want foods that are healthy as well as tasty. If you eat out only on special occasions, enjoy your meal and eat what you want. However, if you eat out often, it is important to choose wisely. So, how do we make the best choices when eating away from home?

Stress on Low Fat Food

Cutting back on fat is the most important - whether you eat at home or out, order food that is broiled or poached rather than fried or breaded. Cut back on the amount of butter or margarine used on bread. Try low fat or no fat salad dressings whenever
You can. Sauces and gravies are high in fat; order them on the side and use as little as possible. Choose whole grain breads, cereals, pasta, rice, beans and lentils more often. They are low in fat and high in fibre.

Utilize Your Consumer Power

Consider restaurants that have received the "Eat Smart Award". They meet high standards in nutrition, food safety and non-smoking seating. As consumers, we have a lot of control over the foods available to us in restaurants. Times are changing and the restaurant industry is beginning to recognize the importance of providing foods that are low in fat. This is due in part to restaurateurs responding to customer requests for healthy dining choices. So remember, if low fat choices are not on the menu, do not hesitate to ask the service. Only by our continued requests will we see more healthy food choices.

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Slow cooker soup recipes

Slow cookers are used to cook a variety of food, and you can make the easiest and most flavorsome soup dishes with slow cookers. Because the electrical slow cookers cook food at much longer periods and at much lower temperatures than conventional cooking methods, the food develops a special rich, flavor which is ideal for soups. We all know how wonderful a soup tastes when left to develop its flavor overnight. Well, cooking soup with the slow cooker allows this flavor to develop gradually throughout the cooking process, finishing with the same deep, rich flavor of a soup cooked by conventional methods and left to develop.

Slow cookers are also ideal for soups because the soup flavors are able to develop into rich tastes from even the cheapest cuts of meat or simply a variety of vegetables. Again, this is due to the slow cooking process over several hours at low temperatures.

The best thing about electric slow cooker recipes is that you can assemble the ingredients into the crock pot and cook at your convenience. So all you have to do is place the ingredients into the crock pot, for example if you are making chicken soup, you pour the water or chicken stock into the crock pot, and put the shredded chicken, salt and pepper, along with oil into the water base. After this, you simply switch on the slow cooker to let the crock pot reach the cooking temperatures of 90- 95 degrees. After the stipulated period varying for each specific recipe, your soup is ready.

An excellent example of a slow cooker soup recipe is Mulligatawny Soup.
Mulligatawny, originates from the famous Indian soup meaning pepper water. Originally, it was a simple broth seasoned with a sharp curry mixture, however, when the British Empire spread to India, the English gave it their own special stamp by adding mutton and vegetables. Mulligatawny soon became known in Europe and other parts of the world, with each new location adding its own variation to the soup. Today, Mulligatawny is served in many different forms ranging from a thin broth like soup to a thick, hearty, almost stew like soup. This excellent slow cooker version, features chicken and bacon, however the curry is the ingredient which points back the recipes origin. Enjoy!!

Ingredients:
1 broiler chicken (2 to 3 pounds) cut into pieces
1 package soup greens (see notes)
1 onion, peeled and quartered
1 teaspoon salt
1 bay leaf
1 cup water
5 thick slices lean bacon, diced
4 tomatoes, peeled and chopped
1/3 cup flour
2 teaspoons curry powder
cayenne pepper
cup half and half

Method:
1. Put chicken, soup greens, onion, salt, bay leaf, and water into an electric cooker.
2. Cover and cook on Low 4 hours
3. Remove chicken from cooker and set aside. Strain broth and reserve 1 cup. Pour remaining broth into cooker.
4. Fry bacon in a skillet until lightly browned. Add chopped tomato and cook 2 minutes. Stir in flour and curry powder. Add reserved chicken broth gradually, stirring constantly until mixture comes to boiling. Add to broth in cooker.
5. Remove chicken meat form skin and bones and cut in strips. Add to cooker, stir.
6. Cover and cook on High 2 hours.
7. Add cayenne and half and half to cooker; mix well.
8. Serve soup with toasted bread cubes.

Serves about 8

Note: For soup greens, use all or a choice of the flowing vegetables; carrot, celery, leek, onion, parsnip, turnip, herbs, parsley, tarragon, thyme.

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There is an idiom that you have likely heard--"the salt of the earth." That saying refers to a person who is someone you can count on, who does not put on airs but is a decent, good person.

The seasoning salt is rather like that idiom. Salt is a basic seasoning that is used in many of our favorite dishes and is useful in other applications around the house. You will find it in your favorite foods at every meal, as well as an important ingredient to recipes such as bread, salsas and chips. Organic salt, along with bulk organic spices, supply your kitchen with the taste controllers you need to put savory foods on the table morning, noon and night.

Seasoning Blends

Many blends of bulk herbs and spices can be made more zesty with the addition of organic salt. Imagine fajitas seasoned with black pepper, onion and garlic powders, cumin, coriander, lemon peel, oregano, parsley and cayenne, then brought to perfection by a little sprinkle of organic salt.

Creole foods like gumbo would not be the same without Cajun seasonings comprised of specially blended organic salt and spices. Savory Cajun foods shine when you add a seasoning blend of black pepper, cayenne, organic salt, garlic, onion and paprika. Southern Red Beans and Rice dishes can benefit from the addition of these wonderful Cajun seasonings as well. Cajun seasoning blends are also useful as a dry rub that can be used with fish or chicken that gets sauteed or even barbecued on the grill.

Salt itself can be seasoned by the addition of different herbs and spices in bulk. A delicious rub that can be used on beef steaks, pork spareribs, hamburgers, and even fish fillets can start with salt that is flavored with pepper, paprika, and a smoky malt that goes by the name of Hickory salt.

You can make your own special blends of organic salt, herbs and spices suited to your favorite dishes. If you cook a lot at home, it does save money to purchase spices in bulk. That way, you will have a good supply and not run out when you are cooking late at night, at a crucial moment in putting together an anticipated dish.

Other Uses for Salt

In addition to cooking, salt makes a wonderful organic home cleaner. By combining vinegar with salt in a sturdy spray bottle, you have created a non-toxic counter cleaner that will help you scrub away dirt and grime.

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When my husband first arrived in France he went to a bar and ordered two beers (deux bières). The waiter looked astonished and my husband had to insist several times that indeed he wanted two beers. Finally the waiter disappeared and returned a few minutes later with a small plate of butter (du beurre) which he left on the table. We still laugh about it.

To help you avoid similar problems here is a list of drinks you might like to order while visiting the Hexagon. And don't forget the power of hand signals; I think the waiter would have understood if my husband had held up a couple of fingers to help with the counting.

Your morning coffee

If you order coffee in a café in France (and I surely hope you do) you will receive a small cup of espresso strength coffee. Some places you can get a cup of filtered coffee, known as café à l'américaine. Here are some more terms to help you get your java order filled the way you want:

Une Noissette - This is an espresso with a hint of cream or milk floating on top.Cafe au Lait - An espresso with hot milk added.Cafe Leger or Allonge - Espresso-strength coffee that has been watered down. In the café you can also order: Chocolat Chaud - Hot chocolate. Lots of times this will be made without sugar - you add the amount you want.The - Tea, usually served in a small pot with a cup and sugar alongside it.Thé au Lait - Tea with a small pitcher of hot milk too.

At lunchtime

You may not be ready for a glass of wine with lunch as many French people are, so why not try one of France's many bottled waters. When ordering water in a restaurant keep in mind that it is not automatically brought to the table and if you want ice cubes, you will have to ask (they're called glaçons).

Une carafe d'eau - This is what you ask for if you don't want to pay extra for bottled water. You will be brought a pitcher of tap water.Une bouteille de l'eau plat - Bottled mineral water without any carbonation. Why not try different ones and see if you have a favorite.De l'eau gazeuse - Carbonated mineral water. You will find that the amount of carbonation can vary from light (Saint Yorre for example) to heavy (Perrier for example).

Apéritif

The before dinner drink ritual is alive and well in France. If you are in the south, why not try a glass of pastis, France's licorice liquor? Or perhaps a kir or kir royal (this is black currant liqueur with either wine or champagne). There are so many regional specialties at cocktail hour and it is fun to try what the locals are drinking.

Wine It would be a shame to come to France and not try some of the wines. France has numerous wine regions and each specializes in certain sorts of wine. Here are a few terms just to get you started:

vin rouge - red winevin blanc - white winesec - drydoux - sweetAOC - stands for Appellation d'Origine Contrôlée. This signifies the wine has to meet certain standards and have been grown in a certain region.vin de table - these are wines that do not have AOC. If you are lucky, you can find good ones, and they are in general less expensive.

Digestif

Well if you made it through the meal and still would like to try something else, you could order an after dinner drink. Brandies, known as eaux de vie, are popular. You will of course find Cognac and Armagnac, but you might also like to try Calvados, which is a French apple brandy from Normandy. Many people make their own brandies and restaurant owners will often offer you a small glass of their homemade eau-de-vie (on the house) at the end of a meal.

After all that food and drink you might like to try one of France's herbal teas to help you digest. Herbal teas are known as tisanes and you can find different ones to remedy just about any situation. Some popular ones include verbena, lime flower, mint, chamomile, and sage.

Finally, when raising your glass in France remember these words for the toast:

Sante - Health.A la votre - To yours, meaning to your health.Tchin-tchin - This is the noise of glasses touching in a toast. The French will frequently say it before taking their first sip.

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Eating out is one of the big attractions of Morocco. Morocco’s traditional, elaborate haute cuisine dishes are excellent, healthy and good value for money.

It is easy to see why Robert Carrier, celebrated cook and food writer, once described Moroccan food as among the most exciting in the world.

The variety of ingredients and spices used is impressive. Morocco’s abundance of fresh, locally grown foodstuffs creates an abundance of a meat, fish, fruit, root vegetables, nuts and aromatic spices, so integral to typical Moroccan cuisine.
With Arab, Berber, Roman, African, French and Spanish influences, the Moroccan food positively reflects the country's rich cultural heritage.
Moroccan Specialities:

• Harira - a rich soup made with chick peas and lentils

• Pastilla - a pigeon-meat pastry made from dozens of different layers of thick flaky dough, almonds and cinnamon

• Couscous - a dish based on steamed semolina that can be combined with egg, chicken, lamb or vegetables

• Tajine – a slow stew, often rich and fragrant, using marinated lamb or chicken. It is named after the conical-shaped earthenware dish it is cooked in

• Hout - fish version of the tajine stew

• Djaja mahamara - chicken stuffed with almonds, semolina and raisins

• Mchoui - pit-roasted mutton

• Kab-el-ghzal – (gazelle’s horns) almond pastries in crescent shapes and coated with icing sugar

….. are your taste buds tingling yet?

Moroccan drinks:

• Mint Tea - an integral part of Moroccan life. It is extremely refreshing and made with green tea, fresh mint and plenty of sugar

• Coffee - Arabic style, is very strong, thick and black

• Freshly-squeezed fruit juice – from local oranges or lemons

• Local lager – 3 locally produced lagers are Flag Special, Stork and Casablanca

• Local wine – this is excellent. Labels to look out for include Guerrouane, Beau Vallon and Gris de Boulaoune

Restaurants: usually serve French, Italian or Spanish cuisine as well as typical Moroccan dishes. The three-course fixed menus are inexpensive.

Bars: can have either waiter or counter service. Laws on alcohol are liberal for non-Muslim visitors and in most tourist areas bars will stay open late. Wines, beers and spirits are widely available, while the Moroccan versions offer the best value for money.

Many of the souks have stalls selling kebabs (brochettes) often served with a spicy sauce. Other Moroccan dishes can be eaten in small, basic restaurants within the souks or medinas. They are cheap, simply served but mouth wateringly delicious.

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When planning a party – be it a bachelor party, a birthday party or even a graduation party – making sure everyone is entertained is the most important thing of all. This can be done in many ways, and if you throw a big party, combining a few activities can make your guests feel comfortable and at ease.

Depending on your guests, there are certain things you should not do, as well as other things that may help your party to be a huge success. Of course there are big differences in throwing a birthday party for children than it is to plan a bachelor party, but the main thing to keep in mind is to try to make everyone happy. If you can throw in a surprise or two, it will surely add to a good feeling for everyone involved.

Planning a great party, and seeing everyone exited and happy, is a great experience – be it kids, drunken grooms or your in-laws.

Perhaps the most important part of party planning is the food and beverages. Serving too little or too late can really make to party go quiet, nobody likes to be hungry. The same goes with drinks; at a grown up party, a small welcoming aperitif may set the mood directly at the door. The same goes for any kids party, a drink (non-alcoholic of course) at the door always works. For a bachelor party, there should be plenty to drink from the start, that’s often what it’s all about.

As mentioned before, food plays a major part in any party. If you are having a dinner, this goes without saying – but even if you are only throwing a cocktail party you should serve your guests some snacks or light foods to keep the mood right. These snacks will not only help the mood of the party, they will help people not to get too drunk – Drinking on an empty stomach can make the biggest guys pass out in a jiffy.

When it comes to drinks, you should take a moment to consider your guest list. As often, kids are the easiest guests to have around, they will be happy with pretty much anything. Strangely similar to children, most bachelor parties will have the same approach – just make sure you have enough to drink, what it is, is not nearly as important as how much there is to drink. Throwing any other party, you should try to figure out what to serve; cocktails, wine or simply a few beers – this is what makes or breaks the party. If you are serving a good dinner, a few bottles of good wine usually works well – ending it all with a small brandy, cognac or rum with the coffee. This is something really worth thinking about before your guests arrive.

If you have planned your party well, serving people food and drinks, you should have a good chance of succeeding with it. If you find your guests just standing still, not conversing with each other – a quick fix is more drinks, most people get more relaxed after a few glasses of wine or a small drink.

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