Started to work on my new job, although I am not so sure that I like a lot of the things about it. I am an apprentice to this Frome plumbers company. In fact they advertise themselves as emergency plumbers. I suppose I am lucky to have caught on. It was just lucky that my Dad knew they were looking for a helper and that I got there in time to catch on. It was pretty hard for me to figure out some of the things they were talking about at first, because I have not had that much experience doing this sort of thing in the past. In fact I have been working at a fast food place as a short order cook until now. Continue reading →
Did you know that children’s cereal has, on average, 40 percent more sugar per “serving” than adult cereals? Of course, the term “serving” is also rather general and can vary greatly from person to person, so it’s frightful to think about how much sugar our children actually consume every morning! When we look at children’s cereals, we think of colorful mascots advertising healthy breakfasts that are loaded with “vitamins” and other healthful ingredients. Unfortunately, these mascots are created by billion dollar marketing machines and have been popularized over the years with clever advertising; their claims about “vitamins” are very misleading. While they’ve managed to dominate the supermarket aisles thanks to this type of mass marketing, it’s time to take a closer look.
Look past the free toys inside, and past the colorful mascots with their sugary smiles. You’ll find products that are loaded with high fructose corn syrup (bad sugar that is linked to all sorts of problems), GMOs (likely genetically modified corn), BHA (a toxic substance that may lead to cancer), Soy Lecithin (a toxic additive), Annato (a toxic natural flavoring that can cause headaches and other issues), BHT
Before I went through my personal health transformation, I used to eat whatever, whenever. I really didn’t care about ingredients; I just ate what I pleased. You name it, I unquestioningly ate it. Chemical additives, artificial colorings and flavorings, hydrogenated oil, and synthetic sweeteners; it was all the same for me. I never gave any thought to how the food I was shoving into my mouth would nourish and sustain my body. I had no awareness around the concept that foods can either heal or kill you.
Made With All Natural Ingredients…Oh, Really?
The single most important thing you can start doing that will help transform your health is to read ingredient labels. I am not saying to look at the amount of calories or carbs and fat content which are stated in the nutrition facts, either. There are so many fad diet books that have brainwashed millions of people into obsessing over counting calories, eliminating carbs, and reducing fats. Although doing the aforementioned may provide some results, it is definitely not the answer for everyone.
Read The Labels And Listen To Your Body!
Remember, you are unique in your
When did we become so busy that we forgot to chew our food? The modern pace of life has us sitting in front of a computer eating our lunch, while we multi-task between our emails and our Facebook. We eat with one hand, while typing away at our keyboard, and scrolling on our phone screen with the other hand. And for those who have the chance to eat at a table with a healthy lunch, are snapping a pic and uploading onto social media while we half chew our food. Sound like you? Good, read on.
Although meals are easier than ever to access, we don’t allow ourselves the time to stimulate good digestion. In clinic, more and more I see clients present with digestive disorders, or even other conditions that all arise from poor absorption of nutrients. After all, our repair and growth factors all come from what you provide your body through the diet, and how the body can utilize it.
A simple yet forgotten term that can help increase digestion by around 40-60% is the cephalic phase digestion response. Cephalic means “head”, so
Attending a culinary school is necessary if you are pursing a career in culinary arts. Even if you are a “great cook”, it takes professional training in culinary arts to become an expert. If you want to get a job in a good restaurant, you will need professional qualifications that come from attending a regular culinary school. Many people think that culinary school is very expensive. Any education is costly and culinary programs are no exception.
Many people think that culinary arts are a talent and cannot be taught. Culinary arts are both an Art and a Science. In culinary training you will learn about ingredients and how they are used in the foods that you cook. The time you spend learning about ingredients and additives in your culinary program will help you to be a well-informed chef.
Chef, caterer, pastry arts and restaurant cook are the most familiar four options in culinary school. There are, however, hundreds of jobs in the food industry. Students may want to direct their Culinary Career in the direction of management as executive chef, or in sales as a director of catering. There are also culinary programs in food and beverage management. Many people who hold
Just like everything else has evolved over the decades and the passing years, food has evolved pretty much too. It’s quite unbelievable to see the advancements when it comes to the things that we eat. There are so many exotic dishes available that our tummies can just never have enough of it.
Since there are so many varieties of food available everywhere, we want to keep on change our preferences. We want to try and eat every different thing that we possibly can but that’s a bit of a tedious task, isn’t it? We are always so engrossed in our work that we barely have time to get out and try a new food item or even that what we like because we all have rigid daily routines. It’s hard to take time out to get ourselves food that we really want and if that food is available in a store which is located far away from your location then you totally have to forget about it.
Online Food Orders and Delivery Are Gaining Popularity
Since getting food for yourself seems to be such a huge problem if you’re stuck up with work somewhere or in a situation where you can’t seem to
Growing up, I could tell when my Pop was coming home from work by hearing the jingling of change in his pockets. And, every night before he sat down for family dinner, Pop would go to the basement and empty the contents of his pockets into a Zorro lunch box for safekeeping. Mom and Pop were devoted savers — Pop in his lunch box and Mom in her Christmas Club account at the bank.
One day Pop announced, “It’s time to buy a car.” So, Pop asked my siblings and me to gather around the dining room table and he brought us the lunch box, the canning jars, the sewing baskets full of loose change. And when we finished rolling the coins, we went to the bank to exchange his bounty for a certified bank check to purchase his first “new” used car — a Chevy Impala. A year or so later, Pop was in an accident — hit by a driver with no car insurance. Pop was hospitalized and recovered, but the Chevy was a total loss. So Pop started the ritual again — saving for a replacement car and our future.
Today, the vast majority of Americans are not saving
From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT), authors from the University of Minnesota write about the functional properties of sugar and why they are often added to foods.
1. Taste: Sweetness improves the palatability of many foods. Adding sugar to foods with high nutrient quality may increase the chance they are consumed. In addition, sugar plays an important role in contributing to the flavor profile of foods by interacting with other ingredients to enhance or lessen certain flavors.
2. Color and Flavor: The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor; and caramelization is fundamental to the formation of color in several food products and can’t happen without the addition of sugar. Caramelization happens when sugar is heated to a certain temperature and is used in a wide variety of products including sauces, candies, breads, jams, and dessert wine (Kroh, 1993). The Maillard reaction also provides desirable flavor formation in foods such as
New research from the MRC Lifecourse Epidemiology Unit at the University of Southampton in the UK indicates that neighbourhood exposure to fast food outlets is potentially linked to poorer bone development in early childhood.
The study looked at the bone mineral density (BMD) and bone mineral content (BMC) of 1107 children at birth and at four and/or six years of age and compared the data to the number of supermarkets, healthy specialty stores and fast food outlets within a child’s neighbourhood.
After adjustments for other variables, they found that greater access to fast food outlets was associated with lower BMD and BMC in newborns. Associations between fast food outlet exposure and bone measures at four or six years of age were not significant. In contrast, increasing neighbourhood exposure to healthy specialty stores, such as greengrocers, was associated with higher BMD at four and six years of age.
A healthy diet with adequate intake of protein, calcium, vitamin D, fruits and vegetables is known to have a positive influence on bone health during early childhood, and indeed throughout life. Professor Cyrus Cooper, Chair of the International Osteoporosis Foundation (IOF) Committee of Scientific Advisors, and study co-author, said, “These findings suggest that
Family Features) This spring, whether you’re hosting guests for brunch, lunch or dinner, a quiche dish is the perfect addition to your menu. Replacing pastry dough with easy-to-prepare pierogies is not only a delicious twist on the classic dish, but it will save you time in the kitchen so you can spend more time enjoying the beautiful spring weather with family and friends.
The recipe below for Crust-less Spring Quiche combines eggs, Mrs. T’s Pierogies, fresh vegetables and Asiago cheese to create a tasty and effortless meal that’s ready in just 40 minutes. Simply pour the mixture into a casserole dish, bake it in the oven and serve. And you can get creative by substituting or adding any of your favorite spring vegetables – making this meatless dish a wonderful vegetarian option. Get more easy recipes at www.pierogies.com.
- 1 16-ounce box Mrs. T’s Potato and Cheddar Pierogies
- 1 tablespoon butter or margarine
- 1 small red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 3 cups baby spinach
- 2 scallions, sliced
- 1 1/2 cups milk
- 3 large eggs
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup
A new study published in the Journal of Agricultural Sciences has shown that genetic modification of the soybean causes significant disruptions to the levels of formaldehyde, a known carcinogen, and glutathione, an important antioxidant necessary for cellular detoxification.
If formaldehyde and glutathione were used as criteria for assessment, then the GMO soy would not be “equivalent” to its non-GMO counterpart, and would not have been allowed for human consumption. Using the latest technology, the study discovered that genetically engineering soy disrupts the plant’s natural ability to control stress and invalidates the FDA’s current regulatory framework of ‘substantial equivalence’ used for approval of genetically engineered food (GMOs).
FDA Testing For Safety Of GMOs Is Inadequate
Currently, the US government has a gold standard for safety of GMOs based on ‘substantial equivalence’. Criteria for assessing “equivalence” considers only basic nutritional and superficial characteristics such as taste, sight, smell and touch, for declaring GMOs safe for human consumption. This means that a GMO is deemed safe without a detailed analysis, fast-tracking them to the market without any real testing, if the GMO product is ‘substantially equivalent’ to the natural, non-GMO variety.
Yet when we don’t test, we don’t know. This study highlights that there is so much
Have you got cravings for chocolate so intense that you can’t think about anything else? What about those muscle cramps that keep you up at night? Or your trips to the bathroom are a bit of a struggle? Chances are you’re deficient in magnesium!
Magnesium is essential for over 300 different enzymatic processes to help your body function properly. It’s a common mineral to be deficient in, yet most people have no idea they’re lacking this vital nutrient!
Here are seven key signs that you may be deficient without even realizing:
1. Chocolate Cravings
Your body knows best. When you truly listen closely to your body, it will tell you what it needs. Dark chocolate is actually a good source of magnesium, containing 24% of your daily needs in just one square. If your body is desperately calling out for a chocolate fix, it may be just what you need!
2. Muscle Cramps
Involuntary muscle spasms can be incredibly painful! Magnesium helps to relax your muscles, so when you’re running low on this mineral, you’re likely to find your muscles contracting involuntarily, causing you painful spasms!
Feeling anxious? A deficiency in magnesium can have your central nervous system sending you early warning signs by increased anxiety.
Abdominal fat. A problem for many a man… Sometimes, it seems that everything you eat ends up on your abdomen. And if you do manage to lose weight, it seems as if you are losing only muscle mass while the pot belly remains firmly in place. How many men do you see around you who have no buttocks to fill their trousers, but have a huge, round, belly? And the older you get, the bigger the problem.
In this blog, you will read why this is so and what you may do against it.
If you only focus on calories, you will lose fat, but you will not change the localization of fat. To affect this localization, you have to focus on the hormone balance. To get rid of the pot belly, it is necessary to balance 4 hormones. The localisation of fat on the abdomen is caused by the stress hormone cortisol. That is why a pot belly is sometimes called a ‘stress belly’. And there are three hormones that counteract the effect of cortisol. These are the growth hormone, testosterone, and DHEA. Schematic representation:
Storage of belly fat -> Cortisol
Burning of belly fat -> Growth hormone / Testosterone / DHEA
You might not know this, but you are a living, breathing human superorganism. Your body is home to trillions of microorganisms that help keep your body functioning and help protect it from disease. These microbes, mostly bacteria, are collectively known as the human microbiome.
The association between the microbiome and human health is one of the hottest topics of scientific research right now.
When a child is born, the first bacteria to arrive in the baby’s gut helps to lay the foundations for lifelong health and immunity. Science has shown that the optimal way to “seed and feed” your baby’s microbiome is through natural birth where possible, skin-to-skin contact and breastfeeding.
With Caesarean Section, this could be disrupting the natural microscopic processes of childbirth. It could be why babies born by C-Section are at increased risk of developing asthma, diabetes, coeliac disease and becoming obese later in life
But what happens after birth? Could we be doing things in our everyday lives that are at odds with our human microbiome? And could this have consequences for our health?
The impact of a C-Section, but also with multiple courses of antibiotics, widespread use of antibacterial products, eating processed foods and even possibly the loss of our
A common issue for women is the non-budging fat rim just above the hip, better known as love handles. Love handles appear at an increasingly young age. If you look around you, you will see utterly slim youngsters, aged only 12 or so, who are already developing love handles. In this blog, you will read why this is so and what you may do against it.
Increasingly, people are recognising the fact that hormones play a part in the localization of fat. I have also been able to establish this in practice, and many other trainers, food experts, therapists, and physicians with me. Their stories have been told at seminars and congresses.
Love handles appear to be the result of TOO MUCH INSULIN, better known as insulin resistance. Insulin resistance may develop as follows:
People who consume a lot of sugar and other carbohydrates have to produce much insulin to get their blood-sugar level back down again. In case of an unhealthy lifestyle and too high a fat percentage, insulin receptors may become desensitised. The key (hormone) will no longer fit the lock (the receptor). As a result, the blood glucose level will rise too steeply, followed by a blood-glucose dip.
To get rid
Did you know, more than 3,000 preservatives, flavorings, colors and other ingredients are added to food in the United States? Not to mention the extra additives leaching into foods from the packaging alone such as bisphenol-A (BPA), bisphenol-S (BPS, and phthalates!
Yet none of them are required to undergo testing for estrogenic activity, according to the Food and Drug Administration. Crazy right?!
A company can simply hire an industry insider to evaluate a chemical, and if it’s determined ‘safe’ according to federal safety standards, it can be deemed GRAS without any involvement from the FDA. No independent third party objective evaluation required.
Whilst further testing is required to assess safety of the individual chemicals in humans, it’s important to realise that it’s more about the chemical cocktail we’re ingesting on a daily basis, and how they could be adding to the total effect of hormone disruption in our bodies.
Many food additives have an estrogen-mimicking effect. These are known as xenoestrogens and have been linked to reproductive problems in animals and perhaps humans. 12 of the worst were listed recently by the Environmental Working Group.
“There is no end to the tricks that endocrine disruptors can play on our bodies: increasing production of certain
New evidence reveals our ancestors ate porridge more than 32,000 years ago! In a new study, researchers analyzed preserved starch grains that were still stuck to stone grinding tools found in Italy, Russia and the Czech Republic. The results are published in Proceedings of the National Academy of Sciences.
Now, the Paleolithic Era isn’t renowned for its culinary masterpieces. Meat, nuts and berries were commonplace, whereas farmed grains were strictly off the menu. At least that’s what we used to think. However, new evidence shows that the Paleolithic people may have also scoffed up oats, and even made heart-warming porridge!
Traces of starchy oats have been found on an ancient pestle. And the chemistry of the food grains indicates that these old oats were heated up with liquid to make an ancient porridge, perfect for hungry people of the early Stone Age.
The oats have been traced back some 32,000 years, well before the farming revolution began around 12,000 years ago. This means that the grains are from the Paleolithic Era, which ended some 10,000 years ago, and represent the earliest known human consumption of oats. The Paleolithic people steadily developed their use of tools, which appears to have included food grinders that
Coffee has a cult following worldwide, photos of lattes fill Instagram every Sunday morning, and coffee dates are the basis of most friendly catch-ups — but it is time to get real about the effect caffeine has on your health.
Many clients sit down and tell me that they absolutely can not get out of the door in the morning unless they have had a coffee, or that there is no way that they can stay awake in their mid-morning meeting unless they have had their daily triple shot. Then there are others that tell me they don’t drink any coffee but have two diet energy drinks and a bar of dark chocolate each day, they tell me that because it’s a diet drink or dark chocolate it must be healthy, right?
Too many people are surviving on caffeine, rather than thriving with out it. Caffeine is a stimulant, it is found in coffee, energy drinks, tea, soft drinks and chocolate, it is the most commonly used drug in the world. One of the main concerns of consuming coffee regularly is the effect it has on sleep. Caffeine binds to the adenosine receptors in the brain, this prevents adenosine from causing the chemical cascade that tells the brain to initiate sleep or rest. It
Since the 1940‘s antibiotics have been internally embedded as conventional medicine amongst the medical profession for a resolution to bacterial infections. Although antibiotics have had their place in society, we need to ask ourselves; are antibiotics really worth the underlying risks?
Studies show that even short-term use of a course of antibiotics can effectively disrupt the body’s natural gut flora and potentially lead to a spread of antibiotic resistance. This is a concern because bacterial resistance cannot be controlled or killed by antibiotics. Studies show that the organisms in which are responsible for diarrhea, urinary infection and sepsis are resistant to older antibiotics.
So why should you care?
It is important to be aware of the effects antibiotics have on our bodies, as it has become a public health burden on us in more ways than one. It is not just the medical industry that capitalizes on the use of antibiotics, but our global food system as well.
Take the agricultural use of antibiotics, that are injected into animals or animal feed and are then sold to us for consumption. Antibiotic residue can linger in these meat and dairy products. You can find out more on how to avoid exposure to these
“If I had the choice, I certainly wouldn’t eat it,” said scientist Arpad Pustazai in an interview conducted after his study of GMOs.
Have you heard his name before? Likely not, since biotech made an example of him in 1998, launching an attack against any scientist that exposed just how toxic GM crops truly are. What did Pustazai find when he conducted trials on animals given genetically modified food? Read on to find out what Monsanto has suppressed for decades.
Dr. Pustazai’s comments about GMOs were aired on British television in the summer of 1998, and they were a viral flame that biotech decided to hose down as fast as they could. Dr. Pustazai has credentials as a world-renowned expert on food safety. He worked at one of the UK’s leading food safety research labs, the Rowett institute. The scientist has more than 300 articles to his credit, as well as three books. Nonetheless, just a few days after his public statement, he was suspended and gagged by the research institute where he worked.
Dr. Pustazai’s curriculum vitae is what afforded him a $3 million grant by the UK government to study GMOs. Dr. Pustazai was possibly the first, if not a primary
For most of us, when we think of fat, we imagine the disgusting, vexatious cellulite that seems to cling to our bodies like koala bear to a tree.
Poor, fat. It’s had a bad rap for decades. Nonetheless, fat is undeserving of such criticism—if we are referring to healthy fats. In recent years, the importance of healthy fats to build and sustain our health has become increasingly emphasized.
Need more convincing? Here are five reasons you should add foods such as avocados, coconut oil, and those nasty fish oil pills to your shopping cart:
- Fatty Acids: healthy fats provide essential fatty acids, which are necessary for many bodily functions such as transportation of cholesterol in the blood, fighting infections, balancing the immune system, forming hemoglobin, etc.
- Fat is energy! It powers the majority of our life functions. When we are deficient in healthy fats, our energy decreases.
- Fat helps maintain healthy skin. Our body cells must contain fat to function, and this helps better control what goes in and out of our skin cells.
- Fat is essential for the absorption of vitamins K, A, E, D, etc. Fat helps move these vitamins so they are properly dispersed.
- Fat helps produce steroid hormones, which instigate and regulate our
We love to ferment foods here at Food Matters! Most week’s the team are digging into a jar of homemade sauerkraut at lunch, or sipping on kombucha. But why do we do it? Because it’s so good for you!
When you ferment foods, it converts the sugars into cellular energy and lactic acid. This process creates amazing digestive enzymes and probiotics, all whilst reducing the sugar content of the food or drink – it’s win-win!
You may already know that fermented foods are rich in probiotics, but here are 8 other awesome reasons to eat them:
1. Your Gut Health Thrives!
The lactic acid produced during fermentation promotes the growth of healthy flora in the intestine. When you’ve got a healthy balance of good gut bacteria, your overall health starts to thrive, including your immunity.
2. Naturally Increases Vitamin A and C Content Of Your Food
Lactic acid enhances a food’s digestibility and increases vitamin C and vitamin A levels. Vitamin C is critical for so many functions in the body, including collagen production for supple skin, immunity, and it has anti-cancer properties! Plus vitamin A helps to regulate cell growth and support your eyes.
3. Helps To Rid Your Body Of Toxins
This one surprised us too! The