Posted on

Fresh air with three plants – How to grow fresh air

With its air-filtering plants and sustainable architecture, Kamal Meattle’s office park in New Delhi is a model of green business. Meattle himself is a longtime activist for cleaning up India’s air.

– Kamal Meattle

Researcher Kamal Meattle shows how an arrangement of three common houseplants, used in specific spots in a home or office building, can result in measurably cleaner indoor air.

How to grow fresh air Kamal Meattle

Areca Palm, Mother-in-law’s Tongue, Money Plant
Areca Palm, Mother-in-law’s Tongue, Money Plant

Source: www.ted.com/talks/kamal_meattle_on_how_to_grow_your_own_fresh_air

Posted on Leave a comment

Fish: Baked, Broiled, or Fried?

fish

Does it matter how you cook your fish?

fishFish is a terrific source of lean protein. Cold water fish, especially salmon, provides heart healthy omega-3 fats in abundance. But does a fried fish burger provide the same heart protection as a grilled fillet of wild salmon? Let’s be honest. It would be a stretch to actually believe that a deep-fried battered hunk of seafood slathered in mayonnaise is remotely similar to a pristine cut of fresh fish. Nevertheless, perhaps goaded by their wishful patients, the question tempted the scientists studying the Women’s Health Initiative (WHI). Now we have a clear and unequivocal answer: no.

Continue reading Fish: Baked, Broiled, or Fried?

Posted on Leave a comment

A Three-Day Sugar Detox to Improve Your Health – Infographic

Three-Day Sugar Detox
Three-Day Sugar Detox

BY KAREN REED

Source

Posted on Leave a comment

PLU codes

PLU codes
PLU codes
What Grocery Stores Don’t Tell You about the Stickers on Produce

You know those stickers that can be found on most fruits and veggies in grocery stores worldwide? If you’ve ever bought produce from a grocery chain, you’ll recognize the ones we’re talking about. I’m sure for some of us who used to or currently work in a grocery store, those stickers are burned into our minds (I am one of those people). They usually have a a bar code on them for scanning and a PLU code, which helps your friendly neighborhood cashier identify what type of produce you’re buying.
Continue reading PLU codes

Posted on Leave a comment

Disturbing – Researchers Finally Confirm That Cancer Is A Purely Man-Made Disease

In the United Kingdom alone, Cancer claims more than 150,000 lives each year. Statistics also show that about one in three people in the United Kingdom is likely to get cancer.

The researchers spent a great deal of time studying mummies, fossils, and classical literature before arriving at their conclusion.
Continue reading Disturbing – Researchers Finally Confirm That Cancer Is A Purely Man-Made Disease

Posted on Leave a comment

Salt, Sugar and Fat

Salt Sugar Fat by Michael Moss

Updated December 16, 20152:48 PM

The food industry has processed lots of foods to hit that “bliss point” — that perfect amount of sweetness that would send eaters over the moon. In doing so, it’s added sweetness in plenty of unexpected places – like bread and pasta sauce, says investigative reporter Michael Moss.

It is no secret that the rise in obesity in America has something to do with food. But how much? And what role does the food industry as a whole play?

As part of Here & Now’s series this week on obesity, America on the Scale, host Jeremy Hobson spoke with investigative reporter Michael Moss of The New York Times.

Salt Sugar Fat by Michael Moss
Salt Sugar Fat by Michael Moss

For Moss’s book, Salt Sugar Fat, he went inside the industry and spoke with food inventors and CEOs about how the industry has shaped what people eat and capitalized on how American eating habits have changed — for the worse and, maybe now, for the better. Highlights from their conversation follow, edited for brevity and clarity.

Interview Highlights

Continue reading Salt, Sugar and Fat

Posted on Leave a comment

Apicius

Apicius
Apicius

A gourmand. The name  belonged to three celebrated Roman epicures, the most
famous of whom was Marcus Gavius Apicius, who lived in the first century a.d. and was the author of a book of recipes known as Of Culinary Matters.
When he was faced through financial difficulty with having to restrict himself to a plain diet, he killed himself rather than  suffer such privation.

This Apicius dedicated his life to seeking out new taste
sensations in the restaurants and hotels of Manhattan.

See Cooking and Dining in Imperial Rome – Project Gutenberg

Source: http://www.greenvalleyhs.org/library/Documents/Allusions.pdf

Posted on Leave a comment

Label wars: GDA vs traffic lights

Traffic Lights

Some of the UK's major food manufacturers are launching a £4m food labelling campaign using a guideline daily amounts (GDA) system, where the labels show percentages of sugar, salt, fat and calories in each serving.

Other companies use the Food Standard Agency-approved traffic-light labels, where green is good and red warns shoppers not to consume too much.

TRAFFIC LIGHT LABELLING

Sainsbury, Asda and Waitrose, the Co-Op and Marks and Spencer have all opted for a traffic-light label.

This is the system the Food Standards Agency would like the whole industry to adopt.

(note: Unfortunately, the food lobbies won the war and the simpler labeling using Traffic Lights was rejected – Author – The Book of Threes)

Continue reading Label wars: GDA vs traffic lights

Posted on Leave a comment

ricky rocket

ricky rocketIn the Marines and Navy, A ricky rocket consists of

  1. 1/2 cup of coffee
  2. 1/2 cup of cocoa
  3. 4 tablespoons of sugar

There is a recipe on the Internet for this drink as well.

Ingredients

    1 Packet of Swiss Miss Hot Cocoa Mix
    1 cup of hot coffee

Directions

Put 1 pkt of hot cocoa mix in cup. Pour in coffee and stir until hot coca mix is dissolved. Serve, makes 1 single serving. Great at Christmas to warm your guests or any other time. To save on additional calories, substitute with Sugar Free Hot Cocoa Mix.

Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 117.7
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 153.0 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.9 g
Posted on Leave a comment

Chop, Fry, Boil: Eating for One, or 6 Billion

…”One could set off a heated argument with a question like, “What are the three best basic recipes?” but I stand behind these: a stir-fry, a chopped salad, and the basic combination of rice and lentils, all of which are easy enough to learn in one lesson.”

“Revolutionary” diet books flood the market this time of year, promising a life changed permanently and for the better — yes, in just 10 to 30 days! — but, as everyone knows, the key to eating better begins with a diet of real food.

The problem is, real food is cooked by real people — you! — and real people are cooking less than ever before.We know why people don’t cook, or at least we think we do: they’re busy; they find “convenience” and restaurant foods more accessible than foods they cook themselves; they (incorrectly) believe that ready-to-eat foods are less expensive than those they cook themselves; they live in so-called food deserts and lack access to real food; and they were never taught to cook by their parents, making the trend self-perpetuating.

Continue reading Chop, Fry, Boil: Eating for One, or 6 Billion

Posted on Leave a comment

matzah

This flat bread is known as “matzah”. The three Hebrew letters are mehm, tzaddik, and hei.

mehm, tzaddik, and hei

by Rabbi Geoffrey W. Dennis

A large, cracker-like wafer that is eaten throughout the holiday of Passover in place of risen bread, in order to commemorate the slavery and liberation our ancestors experienced. It is a symbol of ritual and spiritual purity, free of leaven just as we must free ourselves of the “leaven” of ego, sin, and old habits.

It is also a symbol of paradox: it is the bread we eat when other bread is forbidden, and it simultaneously symbolizes slavery and freedom.

matzahAt the Seder, three pieces of matzah are prominently displayed, reminding Jews of both the three Biblical classes of Jews (Priest, Levite and Israelite) and of the three epochs (Eden, Historic time, and the Time of the Messiah).

A matzah is made using only specially supervised (yeast free) wheat and water. It is then baked precisely eighteen minutes (the number symbolizing life).

Continue reading matzah

Posted on Leave a comment

Three Starches

By Eugene Volokh  September 21, 2010 5:30 pm

Source: http://volokh.com/2010/09/21/three-starches/

I’ve never been that fond of the standard American starches, steamed rice or mashed potatoes — except when they have so much tasty stuff mixed into them that either (1) they’re a good deal less healthy, or at least (2) more time-consuming to make. But I recently tried some quinoa, and liked it very much, and it reminded me also how much I like buckwheat and couscous.

Couscous, of course, is basically just very small noodles, but I like it a lot more than spaghetti and similar noodles, perhaps because of its slightly more grainy consistency. Buckwheat and quinoa are functionally grains, much as barley would be, though they are botanically different enough that they are called “pseudo-cereals.”

I’ve eaten buckwheat all my life, since it’s a staple of Russian cooking (and is sometimes known to Americans, via the East European Jewish immigration, as “kasha,” which is just Russian for “cereal” generally). I might therefore be biased about it, but I find it has an interesting flavor, which I like much better than rice. Quinoa, an Andean grain, is a new discovery for me, but I like its flavor and its slightly crunchy consistency.

All three are also very easy to make. Couscous can be covered with the right amount of boiling water or stock and then set to absorb the liquid for several minutes. Buckwheat and quinoa would usually be boiled in water or stock for about 15 minutes, until all the liquid is absorbed. I’ve never had trouble with their sticking to the pot, which rice sometimes tends to do.

I would recommend that you make all of them with stock — whether from canned chicken, beef, or vegetable stock, boullion cubes, or prepared stock paste in a jar — rather than with water. Depending on the stock you use, you might not even need to salt them. In any case, if you haven’t tried them, you should.

Continue reading Three Starches