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6 Amazing Reasons to Love Canned Wild Alaska Red Sockeye Salmon

pic of red sockeye n can
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6 Amazing Reasons to Love Canned Wild Alaska Red Sockeye Salmon

My hope is to enlighten you about some of the positive reasons you should
enjoy canned wild Alaskan red sockeye salmon. Why make a big deal about
this? Because the taste is amazing and I just spent a lot of time to give
you all this fantastic information. 🙂

pic of canned red sockeye salmon
I know that many people do not care to eat canned products because they think they are substandard in some way.

Well, I am here to erase that myth and prove that canned wild Alaska red sockeye is a top-notch product that can be trusted in more ways than one!

1. 100% Pure

Did you know that Alaska leads the country in harvesting wild caught red sockeye salmon? The beautiful pristine waters make it possible for naturally, healthy salmon to be sustainable.

  1. Canned sockeye is 100% pure
  2. No fortified[1] ingredients
  3. Sockeye is not farm raised
  4. No antibioticspic of red sockeye salmon

2. Sustainable

Right now, you are perhaps wondering what does salmon and sustainable have to do with one another? Let us look at the definition of ‘sustainable’ in this subject.

  1. Sustainable means, to not be harmful to the environment or deplete natural resources
  2. The environment I am talking about is our ‘marine life’ and what I mean by depleting natural resources, I am speaking in reference to fish species and supporting long-term ecological balance
  3. Wild sockeye has the best eco-rating

3. Strict Regulations

More importantly, let me help you understand the process that makes this possible.

  1. The Marine Stewardship Council, (MSC) is an independent non-profit global organization, who set strict standards and regulations for sustainable fishing
  2. Harvest and hatchery operations must manage and regulate the practices of environmental standards and procedures
  3. MSC grants a fishery with a label ‘Certified’ when they have met the obligation of biological and ecological practices
  4. When fisheries are well-managed, they are also less likely to have any problems with contamination. That is a huge relief for everyone!
Certified

The importance for a fishery to be labeled certified also tells you, the consumer that the species of fish you buy and eat is indeed safe.

  • No over-fishing or exploiting of resources
  • Fish species have not diminished or become extinct

MSC, scientists, seafood companies and conservation groups have all become ocean caretakers. They make sure that marine life is not endangered or threatened.

  • Assurance that fish populations are healthy and stay for the future
  • All Alaska fisheries are ‘Certified’ Sustainable
  • This promotes the best environmental choice in seafood

4. Beneficial Nutrients

Omega-3’s

I cannot very well talk about salmon, without mention of the abundant levels of Omega-3 Fatty Acids. Canned wild Alaska sockeye has all the nutrition of a fresh salmon fillet.

  • Omega-3 is an essential nutrient that our bodies need to function properly
  • These fatty acids aid in lowering blood pressure
  • Reduces blood vessels from clotting
  • Improves blood cholesterol
  • Eliminates the possibility of coronary heart disease and stroke
Triglycerides

Fatty acids help to decrease triglycerides. Triglycerides are the main component of body fat in humans, animals, and vegetable fat.

  • Triglycerides provide us with energy
  • Polyunsaturated fat helps build brain cell
  • Aids in memory deficiencies

One fact is fish (salmon) is great brain food, but I must concede that we should eat it in moderation. Oh, by the way, don’t bother removing too much of the skin from your canned salmon; it is healthy for you!

  • 1.94g of polyunsaturated fat (good fat) in 3 ounces of canned red
    sockeye
  • 1.74g in 3 ounces of canned pink salmon
Antioxidants

The majority of sockeye feed on plankton, krill, and other tiny shellfish. These organisms create carotenoids and astaxanthins; pigments found mostly in pacific salmon.

  • Astaxanthins and carotenoids create the beautiful orange/red flesh color
  • Protect our cells from the damages of free radicals/toxins
  • Boost our immune system
  • Supports skin and eye health
  • Carotenoids provide numerous benefits in the area of cancer and eye disease

We can experience a multitude of health benefits from eating canned red sockeye salmon so, what are you waiting on. The can is not knocking at your front door, you have to go to the supermarket!

Canned salmon is rich in calcium

Calcium is an essential mineral and without it, our bones and teeth would not have stability or structure.

  • Calcium can help eradicate osteoporosis
  • The tiny edible bones found in canned salmon are loaded with calcium

Salmon Croquettes Delight; Made With the Best Quality Sockeye

Canned salmon packed with protein/amino acids

Because wild red sockeye salmon is an oily fish, it provides us with a healthy source of protein. Protein plays a vital role in our biological make-up and amino acids are the building block of this bioprocess.

  • Proteins/amino acids make our bodies function properly, supplying structure to every cell
  • Our bodies naturally produce some amino acids
  • We get essential amino acids from our diet
  • Amino acids work in union with muscle mass, tendons, skin tissue and vital organs

The Institute of Medicine recommends a minimum of 8g of protein for every 20 pounds of body fat.

  • In a 3.5oz serving of red sockeye salmon, there are 27g of protein
Magnesium in Canned salmon

Magnesium is a crucial mineral for all living cells. This mineral regulates our body temperature. Through biochemical processes, magnesium supports cardio rhythm, nerve function as well as supporting bones and teeth.

  • Regarding muscle function, magnesium aids in reducing muscle spasms
  • Reduces the risk of constipation and indigestion
  • Magnesium is absorbed through our small intestines
  • 3.5 ounces of canned salmon gives you 29 milligrams of magnesium
Canned salmon and potassium

Another indispensable mineral is potassium. Potassium is an electrolyte, which conducts the electricity in our bodies.

  • Helps the body maintain normal fluid balance
  • Responsible for controlling heartbeat and blood pressure
  • Makes muscles function correctly
  • Promotes bone health
  • Electrolytes stimulate kidneys to discard waste matter

Without a sufficient amount of potassium, our nervous system will malfunction.

  • Causing major problems to cell structure
  • Muscle tissue and vital organs

It is very important that we eat food that contains potassium daily. A 3oz serving of canned wild sockeye supplies 347mg.

5. Flash Frozen

Red Sockeye salmon is flash frozen at its peak of perfection. Strict guidelines and specifications ensure that consumers receive the best quality product.

  • Blasted with external cold air 60 below zero or colder
  • Flash frozen guarantees nutrition, texture, moisture and flavor
  • Retaining freshness is a key component

6. Heat Processed

Some canned salmon undergo heat processing, cans are vented for less than 20 minutes at 225° F. Then, undergo another process at 245° F. for 45 minutes depending on the size of the can.

  • Heat process helps eliminate the possibility of botulism
  • Alaska red sockeye is fully cooked
  • Has a long shelf life; six to nine years
  • All wild Alaska red sockeye salmon come from well-managed fisheries

Conclusion: Use wisdom

Remember to take responsibility when buying food items. My slogan is “let the buyer beware”. Check labels on all canned goods. When spending your hard-earned dollars, use wisdom.

Make sure that the label on the can reads ‘Wild Alaska Red Sockeye Salmon’ and, not just salmon. Wild caught should be a part of the label otherwise, you could be buying farm-raised salmon.

Check the cans

In the event that a can does not show an expiration date; bring it to the attention of the clerk in the market. Hold the store accountable. Never buy cans that appear swollen, have dents, rust, leakage or a foul odor.

Skin and bones

For those of you that feel skin and bones are a hassle, buy the ‘boneless skinless’ wild Alaska red sockeye salmon. Then, be prepared to pay a little more.

Do keep in mind, the health benefits of eating skin and bones! Of course, it is strictly a matter of choice.

Read labels

Depending on the brand you buy, the label of ingredients on the back or side of the can may read; ‘red Salmon, Salt’. If you are sodium restricted, not to worry:

  1. drain all the liquid and run a small amount of cold water over the salmon while it remains in the can
  2. drain the remaining water before preparing your dish
image of sustainable seafood logo for canned wild alaska red sockeye blog

Look for this logo at any seafood market or restaurant

Get to know this label and remember to look for “Wild Alaska” or “Wild Caught”.

Ask questions

Wherever you purchase seafood and don’t see the MSC logo ask these questions:

  • Where is the fish coming from?
  • Is the fish farmed or wild caught?
  • If MSC logo is not visible, ask why

Once again, I encourage you to ask questions. Prove, that you are a wise consumer and demand better food choices for you and your family. Change can only come about when we open our mouth and speak out.FYI: Farmed salmon has added antibiotics and contain more B6 than omega-3’s.

Until next time, remember to use wisdom! Chef Ann

References / resources:

[1]Fortified: Wiki – Food fortification
Canned fish – wiki || Triglycerides: Why do they matter? – mayoclinic.org || Sustainable
Fishing
– National Geographic || Marine Stewardship Council (MSC) – wiki || Omega-3 in fish: How eating fish helps your heart – mayoclinic.org

Selecting Crab meat for Crab Cakes

photo of crabmeat
photo of imitation crab meat

Imitation crab meat

Imitation vs. jumbo lump crab meat

Imitation crab meat / Surimi is a combination of different fish. Surimi is pulverized, ground up and processed to look and taste like real crab meat. Imitation crab is a combination of fillers, artificial color and flavoring. These additives and preservatives mean this product is pasteurized. Let me clarify pasteurized gives the imitation crab meat a longer shelf life.

Added color, fillers and preservatives is not an option for me! When making crab cakes, I buy fresh jumbo lump crab meat from the fish market. You can find jumbo lump crab meat in most supermarkets, but it is most likely canned. By the way, I absolutely cannot recommend canned crab for my crab cake recipe! I have already tried it in my test kitchen along with the imitation, so please believe me when I tell you; it will be worth your dollars to enjoy the freshness of this Crab Cake recipe by investing in fresh jumbo lump crab meat.

You can buy several whole crabs and do all the cracking and cleaning, but this is serious work and time-consuming. However, the great thing about this is that you have no worries about additives.

While shopping at Costco, last week I realized they carried “Jumbo Lump crab meat” in the plastic 16-ounce tubs. It has a “chicken of the sea” label and it is a product from Vietnam. Please take a look at the sites I have listed at the end of my blog, and keep in mind, it is wise to ask how long the product has set on the shelf before you buy it. “Caveat Emptor” the Latin phrase for “Let the buyer beware” By origin, this phrase is important in matters of real state. As a habit, I practice this in the marketplace and especially when grocery shopping.

  • First rule of thumb; when thinking crab cakes, choose the Jumbo Lump crab meat and not the imitation or the canned crab meat for my recipe! The imitation (pasteurized) crab meat will work, but there is NO comparison in the taste!
  • Also put into practice when dining out; ask if you are getting the real deal or imitation. The price can be an indicator, but it’s never a bad idea to ask!

It is important to note that there is much controversy about the purchase of pasteurized vs. fresh from the fish market /ocean harbor. More information provided at the bottom of my blog.

photo of lump crabmeat

FYI on Crab Cake recipe:

I just wanted to share with you that I put a little spin on my use of breadcrumbs for this recipe. I was short on panko crumbs so I went with crushed frosty flakes. I enjoy the hint of sweetness that the crushed cereal added. It worked so well that I decided to add it into my recipe. Crushed corn flakes will work as well. Those of you that do not want the sugar can use corn flakes or just stick with the panko crumbs. You may refrigerate uncooked crab cakes overnight if you like.

My recipe also gives you the wonderful option to bake, grill or pan sear. All of these methods are tasty and I do hope you will try them.

Using a non-stick skillet for this recipe is fine, but I highly recommend the cast iron skillet, should you want to Pan Sear your crab cakes. Those of you that like the taste of coconut oil will enjoy how it adds a nice flavor to the crab cakes, and those that may not like the taste of coconut oil, can go with the Rice Bran oil for a lighter taste and fewer calories.

As for my “Special Creamy Sauce”, this puts the icing on the crab cake! Give it a go and tell me what you think?

Until next time, use wisdom in all you do.

Crab Cakes Recipe | Surimi | Fresh Lump Crab Meat

The Benefits of Kiwi Fruit

pic of kiwi fruit

Kiwi Fruit

Kiwi Fruit aka Gooseberry

You will not believe the awesome benefits contained in Kiwi! This unique little fruit is gigantic by nature because it is by far one of the best citric fruits sold in the marketplace. I bet you didn’t know that! I didn’t before I started my research.

Kiwi fruit, this unusual little fruit’s origin is native to a region of North China and Zhejiang Province, which is located on the Coast of eastern Asia. Gooseberry is among one of the names that the Chinese called this fuzzy little fruit. This is due in part to the color of its flesh.
Kiwi fruit is the national fruit of China, and is used in traditional Chinese medicine.

Sometime around the turn of the 20th century this small fruit spread to Europe via World War
ll American soldiers. New Zealand growers didn’t favor the fruit being called Gooseberry, so it was changed to Kiwi fruit; this name suited the industry and became commercially accepted worldwide.

Italy produced over 419, 000 metric tons of Kiwi in 2014, making it the leading grower in the northern hemisphere. New Zealand, Greece and Chili are climbing. I was unable to find China in the running, but I am sure it is somewhere on the charts.

Benefits of Kiwi fruit

Would you believe that this little fruit packs more vitamin C than an orange? Well it’s true! One medium orange has about 69.7 milligrams of vitamin C, where by one medium size Kiwi packs about 137.2 milligrams of vitamin C and supplies only 42 to 46 calories. If you are a smoker, know that you rob your body of this great antioxidant every time you light up and take a puff.

Kiwi fruit contains a generous portion of Potassium. The numbers are somewhere between 215 and 300mgs. This wonderful mineral helps to regulate your heat beat and lowers blood pressure. This can be an antidote to keeping a heart attack at bay. Potassium is found within all cell tissues and organs of the human anatomy. Nerve function and muscle control, key factors controlled by the kidneys. Electrolyte regulation is what conducts electricity in our body. Without this support the body will not function properly. Potassium also helps the body to metabolize carbs and proteins.

Kiwi fruit FYI:
Vitamin A
  • Helps the retina to adjust to changes in light
  • Boost our immune system
Vitamin E
  • Promotes proper blood circulation and protects against harmful toxins; you know those terrible pollutants they call free radicals.
  • Lowers cholesterol absorption
  •  aids in helping the body to regulate blood sugar.
  • May also reduces the risk of Coronary Artery disorder.
Flavonoids
  • The pigment of the Kiwi fruit has antioxidants that act as anti-inflammatory agents in the body
  • The Antiviral properties in our small blood vessels and connective tissues lends support in fighting some types of cancer.
Folate (B9)
  • Necessary for the body to make new red blood cells
  • Reduce adrenal function
  • Can reduce the effects of Anemia Essential for a Pregnant woman and a new born
Vitamin K
  • Absolutely essential in the building of strong bones
  • Prevents excessive bleeding
  • Without vitamin K our blood will not clot
Calcium Oxalate
  • This mineral will cause kidney stones to develop in some people.
  • People with a history of kidney stones may want to stay away from Kiwi.

Kiwi fruit has an enzyme known as (actinidin) that aids digestion.
Actinidin breaks proteins down quickly and does wonders in helping with the
discomfort of feeling bloated after eating dairy products or red meat. People having issues with constipation can benefit by eating this delicious citric fruit.

Who would have thought that Kiwi fruit has a good source of omega 3 fatty acids? This is due in part to the tiny black seeds that have natural oil content. Eating Kiwi several times a week is a great way of getting all the vitamins and nutrients your body will need for optimal health. Even though the Kiwi is small, it is a giant when it comes to all the vitamins and nutrients that it possesses.

Make sure you buy them when they are slightly soft. If you buy very firm Kiwi, just put them in a brown paper bag with an apple and this will speed up the process for ripeness. When in doubt, just ask your produce man for help in picking the best. They are delicious and sometimes sweet and tangy.

How about this little trick? The next time you think about tenderizing meat, try using kiwi. I know you may be saying um really? Trust me and just give it a try. This powerhouse fruit contains Papain (papaya proteins) which breaks down tough meat fibers and tenderizes meat nicely. Peel the entire fruit and rub or just place on top of meat for about 15 minutes, remove and cook quickly. You may use the remaining kiwi to add with the juices that will render from the meat while cooking, this makes for an interesting AuJus.

Do consider that the little furry hairs on the skin of the Kiwi fruit can cause throat irritation if swallowed. You want to always wash your hands well when handling this fruit. I usually rinse them in cold water after I peel and before slicing.

As for now, those of you that have no health issues from eating Kiwi, take
the plunge and indulge in my Kiwi Watermelon Smoothie! I bid you good health my
friends.

My hope, is that this blog has been of interest to you; if so please leave me a comment at the bottom of this page.

Related articles

Kiwi Watermelon Smoothie

kiwi fruitl | kiwi fruit – crfg,orgKiwi fruit – wikipedia.org

Pesticides on Fruits and Veggies

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graphic for pesticides 1

Handle All Produce Properly Before Consumption

Fruit and Veggie Safe Handling

Pesticides on fruits and veggies are harmful to our health! When was the last time you came home from the produce market and put the melon on the kitchen counter along with the other produce items that you take out of your bags? Well this is what you and a million others do on the regular.

Have you given any thought to the germs and pesticides that came home with you? Just in case you’ve never entertained this thought, now is a good time to start thinking about this and don’t stop there act on it. I call it wake up time! Be accountable to yourself and your loved ones.

One of the first things I do when I get in from grocery shopping and put my bags down is wash my hands. A good rule of thumb is to use hot soapy water and sing happy birthday before rinsing. Yeah, I know this may sound pretty juvenile but guess what, some nursing schools have taught this to their first year nursing students.

Make sure you wash down your counter tops as well.

Do you think about where your fruit and vegetables are grown? Be it your local farms, Mexico or other countries. Have you wondered about the content of the soil? Maybe you’ve wondered what types of pesticides are on your non organic fruits and vegetables.

These are all reasons to show concern. We need to all become diligent seekers, educating ourselves and asking our legislators to step in and propose bills that will ensure better health and safety codes for pesticides used for agriculture.graphic for pesticides 2

Pesticides:
Let’s take a look at pesticides for a moment, here is a list I am sure you will find a bit alarming. Based on information and studies by the United States Department of Agriculture (USDA), Consumer Reports, and the Environmental Working Group, the fruits and vegetables in this list have been found to contain the most amounts of pesticides.

  • Nectarines – 97.3% of nectarines sampled were found to contain pesticides.
  • Celery – 94.5% of celery sampled were found to contain pesticides.
  • Pears – 94.4% of pears sampled were found to contain pesticides.
  • Peaches – 93.7% of peaches sampled were found to contain pesticides.
  • Apples – 91% of apples sampled were found to contain pesticides.
  • Cherries – 91% of cherries sampled were found to contain pesticides.
  • Strawberries – 90% of strawberries sampled were found to contain pesticides.
  • Imported Grapes – 86% of imported grapes (i.e. Chile) sampled were found to contain pesticides.
  • Spinach – 83.4% of spinach sampled were found to contain pesticides.
  • Potatoes – 79.3% of potatoes sampled were found to contain pesticides.
  • Bell Peppers – 68% of bell peppers sampled were found to contain pesticides.
  • Red Raspberries – 59% of red raspberries sampled were found to contain pesticides.
picture for pesticides 3

Clean properly for your safety

Here is a list of fruits and veggies with the least amount of pesticides. Also notice that many of these have thick inedible skins which protect the fruit.

  • Asparagus
  • Avocados
  • Bananas
  • Broccoli
  • Cauliflower
  • Corn (almost all corn is genetically modified or GMO)
  • Kiwi
  • Mangoes
  • Onions
  • Papaya
  • Pineapples
  • Sweet Peas
  • Any of the large or medium melons

Source: http://gourmetfood.about.com/od/slowfoodorganiclocal/a/organicproduce_3.htm

picture for pesticides 4

Wash Properly

Safety Tips
Here are some helpful hints to assure better safety for you and your loved ones:

  1. Wash your hands with hot soapy water before and after preparing food.
  2. Clean your counter top, cutting boards and utensils after peeling produce and before cutting or chopping. Bacteria from the outside of raw produce can be transferred to the inside when it cut or peeled. Wash kitchen surfaces and utensils with hot, soapy water after preparing each food item.
  3. For produce with thick skin, use a vegetable brush to help wash away hard-to-remove chemicals.
  4. Produce with a lot of nooks and crannies like cauliflower, broccoli or greens, cabbage and lettuce needs to soaked for 1 to 2 minutes in cold distilled water.
  5. I would not recommend soaking raspberries, blackberries or strawberries in water because they are just too fragile.
  6. Place these delicate fruits in a colander and spray them with distilled water.
  7. After washing, I lay them out on a dry clean paper towel.
  8. There are many times I will pick up a small apple or tangerine while on the go and it has become a practice for me to fill a biodegradable spray bottle with distilled water and keep in my car, avoid the temptation of sampling produce in the store without properly washing before eating.
  9. Do not re-wash packaged products labeled “ready-to-eat,” “washed” or “triple washed.”
  10. Once you cut or peel any produce refrigerate as soon as possible at 40º F or below.
  11. It is not a safe practice to buy cut produce that is not refrigerated.

More options to consider:
Use of distilled water, white vinegar, fresh squeezed lemon and baking soda are also effective ways to reduce the amount of chemicals found on our produce.

picture for pesticides 5

Wash thick hard skin also

Wash even thick hard skinned produce.
Veggie Wash is a product I tend to use most often it is safe and effective in removing wax, soil and chemicals from produce. Keep in mind to thoroughly spray firmer produce and rub with a vegetable brush for 20-30 seconds, and then rinse thoroughly with water before eating. Softer or less manageable produce can be dipped, agitated and rinsed in a diluted mixture and water (about 1/4 cup wash to 1 gallon of water).

Bear in mind produce such as apples and colorful peppers have the heaviest wax coatings. This increases the likelihood of pesticide residues residing beneath that wax coating which need use of a brush or some type of cleansing agent that will remove the wax and ultimately the residue. Mushrooms are highly porous and will absorb and keep the taste of Veggie Wash so for this reason it is not recommended.

Please note that most non-organic produce contain residual pesticides even after washing. One practice I continually follow, is blessing my food before consuming.

Originally posted on TheCaregivershcs used by permission.

I’m Going Bananas Just To Stay Healthy!

image for going bananas

image for going bananasYes, I am going bananas to stay healthy. There are so many health benefits that we get from eating bananas.

Vitamins and minerals

First off let me tell you that just one banana can contain over 400 mg of potassium, which is one of the essential minerals that help our bodies to keep up normal blood pressure and heart function. Bananas are an excellent source of vitamin B6 and contain moderate amounts of vitamin C, manganese and potassium.

Potassium

In my research I found that Bananas are naturally radioactive due to the potassium content and small amounts of isotope potassium-40 which is sometimes used in nuclear communication to compare radiation levels and exposures.

It is believed that potassium may counteract the increased urinary calcium loss that is caused when your daily diet consist of a high intake of salt. The potassium would help prevent your bones from thinning out at a rapid rate, thereby possibly causing a bone deficiency and other major health problems. On occasion I have major cramping in my legs and when I eat a banana I get fast relief from the cramping.

You might ask, why is Chef Ann  going  bananas? Eating this wonderful fruit can help improve your body’s ability to absorb calcium. Bananas are known for their ability to aid and protect us against stomach problems. When we consume a banana there are compounds which activate certain cells in the stomach lining to produce a thick mucus wall that guards against stomach acid. One of the compounds is protease inhibitors. These inhibitors aid in the elimination of bacteria in the stomach.

Bananas contain a small percentage of prebiotics (friendly bacteria) which are non digestible compounds that stimulate the colon. One thing to keep in mind if you should suffer from elimination problems like diarrhea, reach for a banana or two. It will be your best friend! A banana will replenish the electrolytes which help to regulate fluid balance and heart function. Also, due to the high content of fiber in a banana, it normalizes our system so that constipation is not a problem. Are you going bananas yet?

image of going bananas benefits pectin potassium energy

Get energized

Let’s go a step further and talk about energy. Do you ever have those days when you just feel like you have no energy, you are dragging through your day and maybe even feeling a bit depressed? Well reach for a banana. That’s right…the banana is a high energy fruit! They contain a high-level of tryptophan that is naturally converted into serotonin. Believe me this will give you a boost in the right direction and you will soon feel the difference. Eating bananas can help to stabilize blood sugar and help protect your eyes from eye disease such as macular degeneration.

Pectin

Bananas are rich in Pectin (soluble fiber) which aid in ridding toxins and heavy metals out of our system. Pectin binds substances in the intestines thereby improving stool quality. Bananas help us in acid reflux, Gird, heartburn and the reduction of blood glucose and insulin concentration, thus acting as a protector against type 2 diabetes, due in part to the high levels of B6. The amount of B6 present in bananas help in the production of white blood cells, (they produce antibodies) which defend the body against infection and disease. Our white blood cells eat up foreign materials and cellular matter which destroy infectious agents and cancer cells.

Sources referenced:
Another good resource:

10 Surprising Banana Health Benefits

NOTE: People with a latex allergy may experience a reaction to bananas.

I am going bananas

So one could say one banana a day could prevent one from having high blood pressure, thereby preventing heart disease. I don’t know about you, but I have decided to start eating more bananas. How about it, will you consider going bananas with me?

Social Media Buzz

Rice Bran Oil for Cooking

Today I would like to introduce you to one of my favorite cooking oils, rice bran oil. For those of you who are unaware allow me to give you the 411.

Information about rice bran oil

This oil is extracted from the germ and inner husk of rice. Rice bran oil is rich in vitamin E and contains a natural antioxidant called gamma-oryzanol, which helps our immune system.

picture of rice bran oil

Brands that I use

Rice bran oil ranks at the top of my list for cooking oils. It has been a standard for me over the years because it can be used in so many ways. I use it often when making salad dressing.  Most people have a tendency to use olive oil, I say give it a shot the next time you have a desire for salad dressing. It has a nice delicate taste that will truly compliment the flavor of your foods. Rice bran oil has fantastic cooking characteristics, due in part to its high flash point and low smoke ability.

This makes it ideal for deep frying, stir frying, sautéing and any other application. I love the fact that the food you cook absorbs less oil, compared to other oils you may use to cook with. This becomes a good thing because it means fewer calories for you to think about.

Another factor to keep in mind, rice bran oil does not have the tendency to leave you with an after taste, like most oils cooked at very high temperatures.

“High flash point, high smoke/low smoke point,” (culinary lingo) rice bran oil is taking the lead in becoming a truly healthy oil in which to cook with.

For your health

This wonderful cooking oil gives us a healthy balance of polyunsaturated, monounsaturated and saturated fats. Here we are talking about life sustaining properties; our body’s metabolic process depend on essential fatty acids.

Polyunsaturated fat

Polyunsaturated fat is essential fatty acids, which lowers (LDL) the bad cholesterol and raises the (HDL) the good cholesterol. It is the LDL that will cause high blood pressure that can lead to heart disease and other health problems.

Sources: ‘What Are Polyunsaturated Fatty Acids? / Nutrition / Fats‘ | fitday.com

Can Rice Bran Oil Melt Away Cholesterol?‘ | University of Rochester Medical Center urmc.rochester.edu

Rice bran oil and gamma-oryzanol in the treatm…‘ | PubMed – NCBI ncbi.nlm.nih.gov

It is very important to note, that we actually get carbohydrates, energy, and proteins from rice bran oil. This can lead to weight loss and a decrease of body fat.

Monounsaturated fat

Monounsaturated fat or (MUFA) are liquids at room temperature and solid when refrigerated.  This type of fat is found in avocados, various vegetables oils and nuts. When used properly monounsaturated fats:

  • help reduce LDL
  • help satisfy your desire for food
  • lower blood pressure
  • maintain glucose levels

Sources: ‘Monounsaturated fat‘ | Wikipedia.org, the free encyclopedia

Monounsaturated Fats‘ | heart.org

Saturated fats

Now we can move on to the discussion of saturated fats. These are fats that can pose a awful risk to our health if eaten in large portions on regular basis.

This will contribute to high cholesterol. Cardiovascular disease is one of the leading causes of death here in the US.  These are food items that will clog our arteries, cause inflammation and contribute to any number of cancers.

picture for rice bran oil

Sautéed baby bok choy and red onions
(using rice bran oil)

Eating red meat every day is risky. Processed carbohydrates, foods with additives and preservatives that you cannot even pronounce, whole milk, cheese, skin from poultry, and any solid fats such as butter all pose a health risk. If you just can’t resist these foods then at least give some thought to eating them in moderation.

Interesting article: ‘Everyone Was Wrong: Saturated Fat Is Good For You‘ | greatist.com

I say live in balance and eat certain foods in moderation. Are you convinced? Will you try using rice bran oil?

Value of Carrots: A Nutritional Powerhouse

Value of Carrots: A Nutritional Powerhouse

The value of carrots – carrots supply many needed vitamins that our bodies need to work well. Carrots are rich in antioxidants, vitamin A and minerals such as lutein and potassium.

Carrots are a complex carbohydrate (the good carbohydrate). The carrot gets its normal and bright orange color from β-carotene; eating too many carrots can cause carotenosis, a mild condition in which the skin turns orange.

image of bugsbunny enjoying the value of carrots My experience

This actually happened to me years ago, while attending art school.

I enjoyed a fresh glass of carrot juice every morning for a couple of months. I was turning orange. Someone suggested that I may be drinking too much carotene.

I made a swift change and started drinking carrot juice a few times a week instead of every day.

Nutritional information

Ethno medically, the roots are used as an emmenagogue (to increase blood flow in the pelvic area and uterus a carminative (to reduce flatulence), to treat digestive problems, intestinal parasites, and tonsillitis  or constipation. Lack of vitamin A can cause poor vision, including night vision, and this can be remedied by adding vitamin A to the diet. Source: http://en.wikipedia.org/wiki/Carrot

picture of carrots for value of carrotsHistory of the Carrot

In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Carrot seeds were found in Switzerland and Southern Germany dating back to 2000–3000 BC. Some relatives of the carrot are still grown for their leaves and seeds, such as parsley, fennel, dill and cumin.  Source: http://en.wikipedia.org/wiki/Carrot

There are so many ways to introduce carrots into your diet.  For example, eating raw carrots as a snack during the day is great.  This becomes a healthier choice rather than reaching for a candy bar. On a personal note I prefer my carrots juiced or cooked. Carrots taste wonderful when added to soups and stews. Another nutritional value of carrots, is the fiber they give us.

Ways to enjoy carrots

Chicken Vegetable Soup:

Chicken Vegetable Soup – Basic Recipe


Curly Kale Stir Fry:

Curly Kale Stir Fry


Fresh Carrot Juice:

How To Make Carrot Juice (Step By Step Guide)

Did you know that there is a city called Holtvill here in California that promotes itself as “Carrot Capitol of the World” and holds an annual festival devoted entirely to the carrot? Source: http://en.wikipedia.org/wiki/Carrot

The nutritional value of carrots is as important to our bodies as it is to Bugs Bunny!

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