Tag: <span>food</span>

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We are entering a season where the chill in the air can be felt. For restaurants that means the cool air affects the customers who come to visit. The cool air has an influence on your restaurant in the obvious way by making the whole room colder and in a non-obvious way by cooling down the food dishes much quicker. Meals that are prepared lose their heat fairly quickly due to the cooler air so by the time it gets to your customer it would have lost some of the heat already. Therefore, it is time to consider catering equipment that is designed to keep foods warm.

Bain Marines are ideal for buffet set ups where guests are allowed to dish the food themselves. They are quite effective because they can keep food warm for a long period until it is dished. There’s nothing like a warm meal to keep the body warm.

Food Warming Cabinets are mobile units that can hold up to 22 trays. The twin circulating fans rotate the warm air throughout the cabinet and it is double insulated to keep food warm after it is turned off too.

Heated Display Cabinets are perfect for bakeries or cafés where you need to showcase pies or pastries to entice the customer. While on display the pies and pastries remain warm and ready to serve.

Hot Food Bars are similar to Heated Display Cabinets in that they display the contents in an enticing manner. The difference, though, is that Hot Food Bars contain trays that can be filled with cooked vegetables or meats which are ready to be served.

Plate Warmers ensure that cold plates are heated in order to keep the plated food warmer for longer. When the food is dished onto the plate, the heated plate will act as a warming base.

Cup Warmers are also an ideal way to keep drinks heated. When you pour coffee into a cold cup the coffee will cool down much quicker. A warm cup will keep the contents heated for longer while you enjoy the drink.

Urns are ideal for caterers who require boiling water constantly at hand for the serving of tea or coffee. The water is boiled at regular intervals to retain a consistent temperature.

In the cooler months, it is worth considering catering equipment that will keep food warm. This will keep your customers toasty and happy.

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Source by Stana Peete

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You know you need a supply of survival foods, but you may not know how to store them. The type of survival food supplies purchased will often dictate how they are stored and how they are rotated to prevent spoilage. The following reviews the most common types of emergency survival food and recommendations for storage and rotation.

Most survival food kits contain only enough supplies for a single person for up to three days. Supplies of this sort should be stored in the trunk of every vehicle and in each family member’s emergency go bag. Energy bars, containing as many as nine 400-calorie meals, can even be stored in children’s backpacks, ladies handbags and in the glove compartment of every vehicle. Short-term survival food kits require little space for storage and often have shelf lives of up to 5 years. Foods should be checked periodically to ensure they are still good but cannot truly be rotated since they are not part of the normal food supply. Always check to ensure your emergency food supply is still good before going on camping trips or on long drives.

Many survival food kits are meant to provide families with supplies for one week or more. These are ideal for protection against hurricanes, earthquakes and other natural disasters. As learned from Hurricane Katrina, relief can sometimes take up two weeks to arrive in the hardest hit areas. Grocery stores will not have the food and water supplies needed to support an urban population once the trucks and trains are no longer able to reach the city to resupply. Supplies will dwindle and disappear completely in about three days. Families should have several kits placed in strategic locations throughout the home. This will help ensure family members can reach food even in the event of a partial home collapse. Supplies often have a very long shelf life but should be checked regularly to ensure they are still usable.

Long-term food survival solutions of 3 month or more require greater amounts of storage space. Some families have set aside an entire room for an extremely large survival food supply. These rooms are often organized with shelving, with newer items being unloaded into the rear and older items being moved to the front of shelves. Families that do this constantly live off of their long-term food storage to keep their supply fresh. In an actual emergency, food may be more carefully rationed but it consists of the same items the family is already used to eating. This is a great way to handle food survival when children are young and may be unwilling to eat things, especially in emergency situations, that they are not used to eating already.

Storing survival foods properly can mean the difference between life and death for families facing emergency situations. If you have chosen to invest in an emergency food supply, be sure you store it properly and check it routinely to ensure your family still has the protection you paid for. The guidelines presented here should help you determine how to best store and rotate your survival foods.

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Source by Luke Brewiss

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The raw food diet is rapidly gaining popularity and awareness among knowledgeable health conscious consumers. As we enter the 21st century people are becoming more diet conscious due to an increase in understanding about how the body works. When people pursue raw food diet weight loss and abandon modern processed foods they quickly see a change in the way they feel and an increase in their energy levels. The benefits of turning from soda pop and processed food to more healthy things like uncooked vegetables, seeds, nuts, grains, beans, dried fruit, and even seaweed are bringing millions of people benefits like increased energy, better skin tone and even reduced illnesses.

Raw food diet weight loss revolves around cutting out foods that are not readily processed by the body. By replacing these processed foods with natural foods that are not cooked at excessive temperature many enzymes and nutrients are left intact. Studies have shown that heating food above 115 degrees F can destroy enzymes in food that can assist in the digestion and absorption of food. At least 75% of the diet must be uncooked or raw food in order for the diet to be a true raw food diet. If you are thinking about pursuing raw food diet weight loss you need to make sure that your body’s PH is not moving towards being more acidic than alkaline. An acidic body is a fat body as the metabolism will be slowed down and more inefficient. When an unhealthy diet of processed foods is consumed this will create an acidic condition in the body. To test the body’s acidity you can use PH test strips, these are inexpensive and they can be used to help determine not only your PH but the right diet schedule needed to meet your weight loss goals. By eating an alkaline diet you will find weight loss is more effective. This is the major tip in achieving long term weight loss. Fruits, vegetables and herbs will help assist you in your efforts to maintain a more alkaline body.

Eat Fresh and Organic

Eating organic foods can help as they contain higher nutrient levels. Organic foods have more alkalizing minerals than conventionally grown foods and eating organic will speed up your weight loss efforts. Make sure to buy the highest quality and most delicious food. It may cost more but the great taste and higher quality will ensure that your raw food diet weight loss plans are successful. The lowest calorie count per ounce will be found with raw greens and vegetables. Fruits are next in line. In general, fruits have a slightly higher calorie count because of their naturally occurring sugars which will help with weight loss due to the fact that this will raise the body’s blood sugar and reduce hunger levels. People will often eat a piece of fruit before their meal to reduce over eating. If you eat a piece of sweet fruit like some pineapple or an apple 30 minutes before your main meal this can significantly reduce your hunger cravings so that when you do finally eat you will want to eat less. Raw food diet weight loss is usually successful when a complete lifestyle change is made. This change is typically rewarded with a higher energy level and possibly a reduction in illness.

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Source by Todd L Butcher

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Having food allergies necessitates strict avoidance of allergens. Accidental ingestion of a particular food can be fatal. A person with multiple food allergens can end up with a very limited list of permissible foods. Keeping kosher involves additional dietary restrictions. The food awareness that kosher observance brings can actually facilitate safe food allergy management.

The Jewish laws of Kashrut prohibit the consumption of certain foods such as: pork, shellfish, and insects. The mixing of dairy and meat is also forbidden. A grocery shopper observing the laws of Kashrut can’t just put any item in their cart. They are careful to buy food with reliable kosher certification that conveys strict adherence to these laws. If this shopper also has to avoid certain foods because of food allergies, the list of permissible grocery cart items is further reduced.

Kosher observance actually facilitates navigating the world of food allergies. Being familiar with looking at labels for a hechsher (reliable kosher symbol) is good training for the additional label scrutiny that food allergic diets require. Since kosher consumers are used to separating milk and meat they’re used to checking a label for a dairy designation. Coping with dairy avoidance is easier if one already has a list of familiar pareve (non-dairy) alternatives. Label reading for food allergies should be taken a step further by becoming familiar with various names of an allergen. If one is looking to avoid dairy they should also avoid: casein, lactose, and galactose (list is partial). Become familiar with the full spectrum of possible sources of the specific allergen.

Passover Kashrut observance offers additional advantages for the food allergic. During the holiday of Passover, leavened breads and cakes are forbidden.

While not all Kosher for Passover foods are gluten free, there are many that are. Passover products are also great for people avoiding soy and corn. Products marked Kintinyos free do not have soy or corn ingredients. Nuts and eggs (2 of the most common food allergens) are very common in Passover products. Consumption of Passover products requires heightened vigilance for egg and nut allergic individuals.

While keeping kosher may offer some advantages to food allergic individual it is still challenging. Having food allergies means constant vigilance. Family gatherings, Holiday celebrations, Synagogue functions,and school related food activities can all pose significant risks.

The principles for navigating these events are the same as for anyone dealing with food allergies.Ingredients and preparation methods(for cross-contamination with allergens) must always be verified before eating. Allergy medications should be readily accessible in case of accidental ingestion. With planning, preparation, and vigilance kosher food can be prepared deliciously and safely.

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Source by Tamar Warga

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After food has been freeze dried what else can be done to preserve it?

The freeze drying process removes 98% of the water from food, stopping bacterial growth as well as killing insects and their eggs.

Beyond freeze drying further to preserve food and increase shelf life, oxygen is the main enemy. If the food is stored in a way that it is not exposed to oxygen, the shelf life can reach 25 to 30 years. Shelf life here refers to the food maintaining it’s properties of nutritional value, taste, and appearance. It may still be safe to eat beyond this time but the aforementioned properties are degraded. Oxygen Absorbers

Some freeze dried food producers use oxygen absorbers to extend shelf life.

Oxygen absorbers are materials that chemically react with oxygen in the environment they are in, combining with the oxygen and thus removing it from that environment. The most commonly used material for absorbers is iron in the forms of iron powder or iron carbonate. Both combine with oxygen very effectively.

Once oxygen absorbers are exposed to oxygen they will continue to react with it until the material is fully “oxidized” meaning it can not absorb any more oxygen. For this reason they need to be very carefully sealed and stored so that they are not consumed before their intended use.

The application in which oxygen absorbers are used for freeze dried food storage is to place them in the can of food before it is vacuum sealed.

The idea is that any oxygen that leaks into the sealed container over years of storage will be absorbed by it, rather than the oxygen reacting with the freeze dried food and degrading it.

There are two types of oxygen absorbers commonly used. One type, Multisorb Technologies’ FreshPax Type-B requires some moisture from the environment it is in to be present to work and is used for moist foods like bread and processed meats. Type-D absorbers contain there own moisture source and are thus suited to dry foods like freeze dried food.

You may remember the old adage Aristotle proclaimed in 350 BC, “nature abhors a vacuum”. So any vacuum packed container will over time be invaded, if ever so slightly, by the surrounding air and with it the 21% of air that is oxygen.

So while the oxygen absorber will extend the shelf life by absorbing the oxygen in the air that is present initially during packing as well as the air that leaks in over time, eventually the absorber will be “maxed out”, that is it will be fully oxidized and can not absorb any more oxygen.

I have seen the guarantees for shelf life for this type packed freeze dried food at 10-15 years. This period may be a reflection of the limit of the process and process controls that the producer of the food uses, as well as that of the oxygen absorber. http://bulk-survival-food.com

Nitrogen Packing

Nitrogen packing or “nitro-pak” on the other hand takes a different approach to dealing with oxygen “enemy”.

Rather than relying on the properties of the container to fight the invading air trying to get in, the container is flushed with nitrogen or packed in a nitrogen environment. As a result the sealed container has the same or slightly higher pressure but with nitrogen and not air. This means that air is not fighting to get in. There is no abhorrence so to speak.

Thus the period that the food remains unexposed to significant concentrations of oxygen is much longer and thus the possible shelf life is longer.

What is the longest shelf life for nitrogen packed freeze dried food?

Mountain House, the commercial brand of Oregon Freeze Dry which has been around for over 40 years, states on their web site regarding their #10 cans of freeze dried food;

“Our foods will have the longest shelf life available…up to 30 years!”

It may be the result of superior process controls, not only the nitrogen packing process, that makes them feel comfortable making this statement.

There is information online on how you can nitro-pak foods yourself with some equipment but I would be leery of assuming your process control would be on the same par and have the same shelf life.

In any case “nitro-pak” freeze dried food has the longest shelf life for any type of commercially available stored food I have seen.

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Source by Kevin Taylor

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“Vegan recipes have no meat!”, Marry said loudly.

“Vegetarian recipes have no meat too!”, John said.

“Vegan recipes are without eggs!”, Mary said.

“I am a vegetarian and I eat eggs. We were told by our doctors to include eggs into our diet!”, Joan said.

“Is Vegan food healthier than Vegetarian food?” Mary asked.

“I don’t know exactly. What I know is, they are both without meat!”, John said.

“I was told by my mum, that we are switching to vegan diet soon. It means that we are eating only vegetables!”, Mary said.

“Class stay quiet for a moment! Today, our topic is how to create delicious recipes for both vegan and vegetarian?”, Vanessa announced.

In a minute, everybody started to look down at their notes quietly. After 30 minutes, came Judy and June. They said that they have some amazing recipes for both Vegan and Vegetarian.

“Oh, what lovely, I am really proud of two of you!”!” Vanessa said.

“Class, let’s see what they have created for us!”, Vanessa said.

Spinach Basic

Ingredients

Spinach

Boiling water

Vegetable oil

Salt

Slices of hard-boiled egg (optional)
Action

a. Trim the spinach and wash 3 or 4 times in water, to remove the grit.

b. Cook in boiling water about 20 minutes, removing the scum.

c. When tender, turn into a colander, drain, and press well.

d. Chop fine, put into a saucepan with vegetable oil and salt.

e. Set on the fire and cook till quite dry, stirring it all the time.

f. Turn into a vegetable dish, shape, and garnish with slices of hard-boiled egg.

Note: Do not cover the vessel while cooking.

Yeast Free Bread Recipe

Ingredients

1000g flour

1 teaspoon salt

1 teaspoon sugar

2 heaping teaspoons baking powder

1/2 boiled potatoes

1000 ml water
Action

a. Sift the dry ingredients together thoroughly.

b. Rub in the boiled potato.

c. Add liquid to make a stiff batter or soft dough.

d. Turn into a greased bread pan.

e. Smooth the top with a knife dipped in cooking oil.

f. Bake in a 180°C oven for about 60 minutes.

g. When done, moisten the crust slightly with cold water.

h. Wrap in a clean cloth until cold.
Potato Fruit Candy

ingredients

250g mashed potatoes

125g chopped candied pineapple

125g chopped preserved cherries

125g chopped nut meats

200g pulverised sugar

1 tablespoon vanilla extract

1 teaspoon pineapple extract

1/2 teaspoon almond extract

Soy butter
Action

a. Put the potatoes into a large bowl, and gradually add sugar.

b. When the mixture begins to stiffen, add the pineapple, cherries, nuts, and extracts.

c. Knead in sugar until it is so stiff that no more can be added.

d. Place in a buttered dish and set it in a cool place for 24 hours.

e. Turn out and cut in slices and place in paper case.

Not: The candy may be formed into any shape desired, and varied by the addition of dates or figs, or any flavours or colours preferred.

“What amazing! Shall we give Judy and June a big clap?”, Vanessa said.

Now we have Gluten Free, Vegan, Vegetarian, and Yeast Free Recipes!

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Source by Chang Joan

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Biotin, also known as vitamin B7, could be had through a broad ranging source of food within a common diet. There are a few especially outstanding food choices that contain higher levels of biotin which can be easily added to your family diet to help you to obtain the benefits of biotin. We’ll go into those food items in just a minute. Very first, we’d really like to review the basics of adequate biotin consumption to give you an idea of simply how much biotin the body needs.

Adequate Intake (AI)

The Food and Nutrition Board of the Institute of Medicine – an independent, not for profit organization that works outside the federal government to provide unprejudiced and authoritative guidance for the open public – figured that there is not sufficient proof to be able to calculate a Recommended Daily Allowance (RDA), therefore they put in place Adequate Intake amounts. The Institute determined that your Adequate Intake for biotin should be between 35 and sixty micrograms (mcg) daily grown-up men and women.

Food Sources of Biotin

Biotin can be available in quite a few food items, although generally in lesser quantities than other water-soluble nutritional vitamins. Luckily, the biotin that your body requires is obtainable through a healthy diet which includes ingredients like eggs, nuts, veggies, fresh fruits, fresh fish, various meats, and certain dairy foods. It’s also important to keep in mind that fresh foods will offer you higher vitamin level plus more biotin benefits as compared to processed foods.

Eggs and Dairy

The foods that have the greatest biotin quantities are eggs, particularly egg yolks. Eggs may contain somewhere between 13 and twenty five micrograms of biotin based on how large they are and the way they’re cooked. Cooking generally depletes foods of their total nutrients, but yet this doesn’t mean that they lose all of their benefits. Eating raw egg whites is actually detrimental to raising biotin levels simply because they hinder the body’s ability to soak up the nutrient. The yolk is actually where you are certain to get the best biotin benefits. In addition to eggs, milk, a number of cheeses, yogurt and other dairy products include reasonable levels of biotin.

Fruits and Vegetables

Fruits such as bananas, avocados and raspberries are good, nutrient loaded sources of vitamins like biotin. Vegetables that happen to be high in biotin content range from broccoli and cabbage to leafy greens like Swiss chard. Organic mushrooms, sweet potatoes, carrots along with cauliflower all offer greater levels of biotin.

Meat, Poultry and Fish

Almost all varieties of meat, poultry and fish are great, abundant sources of biotin. Chicken, turkey, beef and also pork include modest to high levels of the vitamin B7. Meat livers can include a full day’s worth of vitamin B7 in just one serving. Fish such as tuna, haddock and salmon also possess good levels of the nutrient and are generally amongst the best seafood sources of biotin.

Nuts and Whole grains

Almonds and peanuts are wonderful sources of vitamin B7 and contain a whole day’s adequate consumption for every 1 / 2 cup helping. Hazelnuts, commonly known by their somewhat more amusing name “Filbert Nut”, present you with a great way to take in thirty micrograms for each 1 / 2 cup serving. Peanut butter can also provide as much as 30 micrograms for every helping. Whole grain breads, definitely not white breads, often have a good percent of your acceptable daily requirement.

For those who presently eat a well-balanced diet, especially one that contains some or all of the foods mentioned here, you’re most likely keeping your own biotin levels right where they ought to be. If after reading this article you’ve realized that you’re not consuming as many biotin-rich ingredients as you should be, simply begin to incorporate a few of these foods into your next dinner.

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Source by Chloe Prichards

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“Nutrition is the process of taking in nutrients from the foods you eat.”

Types of nutrition

• Carbohydrates –

Carbohydrates are energy-providing nutrients and our main source of energy. They are easily digested and broken down into glucose, which the body uses to perform its numerous functions. The body receives 4 calories per 1 gram of carbohydrates consumed.

Carbohydrates are grouped into

simple carbohydrates (sugar), complex carbohydrates (fiber) and starch.

and based on Glycemic Index its grouped in to Low, Moderate and High

Glycemic Index showing the measurement of how high and how quickly blood suger levels change after eating carbohydrates. The higher the Glycemic Index, the higher the rise in blood sugar and the longer it takes to return to normal. For a healthy diet, it is best to focus on foods with a low Glycemic Index and it’s also depends on the physical work. Foods with a high Glycemic Index have been linked to elevated risks of heart disease and diabetes.

Carbohydrates requirement in our diet:

Carbohydrates should account for 45% – 65% of the calories in your diet, which is roughly 225 g – 325 g of carbohydrates for someone on a 2000-calories diet.

Healthy and unhealthy sources of carbohydrates in our food:

The healthiest sources of carbohydrates are unprocessed or minimally processed whole grains, vegetables, fruits and beans.

Unhealthier sources of carbohydrates include white bread, pastries, sodas, and other highly processed or refined foods. These items contribute to weight gain, interfere with weight loss, and promote diabetes and heart disease.

• Fats –

Fats are an essential part of the diet. One of the source of energy and important in relation to fat soluble vitamins.

1-gram Fat provides 37 kJ (9 kcal) energy. Foods that contain a lot of fat provide a lot of energy.

There are different types of fat including saturated fats and unsaturated fats.

Saturated fats are normally solid at room temperature, while unsaturated fats are liquid.

A high intake of saturated or trans fatty acids can have adverse effects on health.

Foods having polyunsaturated fats are essential for good health and overall health. Which is found in seafood such as tuna, mackerel and salmon, as well as nuts and canola and flax seed oils.

• Fiber –

The fibrous indigestible portion of our diet essential to health of the digestive system.

Fiber is one type of carbohydrate. Though most carbohydrates are broken down into sugar molecules, fiber cannot be broken down into sugar molecules, and instead it passes through the body undigested. Fiber helps regulate the body’s use of sugars, helping to keep hunger and blood sugar in check.

Fiber should account for at least 5% of your daily caloric intake. Children and adults need at least 20 to 30 grams of fiber per day for good health consuming 2,000 calories daily. Fiber comes in two varieties, both beneficial for health:

• Soluble fiber, which dissolves in water, can help lower glucose levels as well as help lower blood cholesterol.

• Insoluble fiber, which does not dissolve in water, can help food move through your digestive system, promoting regularity and helping prevent constipation.

• Minerals – Minerals are inorganic substances and essential nutrients that are needed in small amounts to keep you healthy. Minerals do not give you energy or calories but its involved and help in the formation of bones and teeth. People have different requirements, according to their age, sex, physiological state (e.g. pregnancy) and sometimes their state of health. Some minerals are needed in larger amounts than others, e.g. calcium, phosphorus, magnesium, sodium, potassium and chloride. Others are required in smaller quantities and are sometimes called trace minerals, e.g. iron, zinc, iodine, fluoride, selenium and copper.

Protein – Proteins are made by combining smaller amino acids. Proteins in the diet are known as macronutrients, and contribute energy (calories) to the body. There are 20 amino acidsused to build proteins.

Since All cells and tissues contain protein therefore its essential for growth and repair of muscle and other body tissues. Hair and nails are mostly made of protein. You also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin, and blood.

Each gram of protein contains 4 calories. Reference Nutrient Intake (RNI) is set at 0.75g of protein per kilogram bodyweight per day for adults.

Sources of protein include meat products (hamburger, fish, chicken), dairy products (cheese, milk, yogurt, cottage cheese), eggs, tofu, lentils, and soy milk.

Vitamins – Vitamins are organic compounds that are essential in very small amounts for supporting normal physiologic function. Vitamins don’t give you calories or energy but do help you stay healthy.

There are two types of vitamins: water soluble and fat soluble.

Water soluble vitamins include vitamins B1, B2, B3, B6, B12, vitamin C, biotin and folate. They are not stored in large amounts in the body, and any extra is lost through your urine.

Water and fat-soluble vitamins play important roles in many chemical processes in the body. Fat soluble vitamins include vitamins A, D, E and K and they can be stored in your body. High amounts of fat soluble vitamins are not recommended, as these can cause health problems.

• Water – Water contains zero calories and is not a source of fat, protein or carbohydrates. Although pure water does not contain any additional nutrients. Water is a nutrient all its own, helping every cell in your body function properly as a vehicle for carrying other nutrients because 60 percent of the human body is composed of water.

• Water regulates body fluids

• Water helps with digestion and makes you feel full (so you eat less)

• Water prevents muscle fatigue and dehydration

• Water supports the kidney’s process of ridding the body of toxins

To meet Institute of Medicine water-intake recommendations, men should drink about 13 cups of non-alcoholic fluids per day, while women should drink about 9 cups

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Source by Ravi Verma

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For those who eat low-carb or keto diets, there is almost always something you can eat in every fast food place or restaurant. Plan ahead. Before entering a restaurant, check out their menu and nutrition information online at home or using your smart phone. It’s always good to know the safe options before being tempted by menu items you shouldn’t have on a low-carb diet.

In order to make it easier to find a quick keto-friendly option, I’ve compiled a list of several restaurants and fast food places and those items that I’ve found to be the lowest carb (and most emotionally satisfying) choices. These are not all perfect options, but when you’re stuck with no other choices due to time or location constraints, they’ll do in a pinch.

It’s a huge help that fast-food places are required to post nutritional content. It gets easier to follow the keto plan every day. The carb count I’m listing is approximate and is NET grams.

In general, there is usually some salad option anywhere you are. At Burger joints, just remove the bun, and many places offer lettuce wraps instead. Chicken shouldn’t have breading.

As a side note, it helps to have a knife and fork handy in your car or purse. Big, juicy burgers in tiny pieces of lettuce end up on the table – or in your lap. Small, flimsy fastfood plasticware also makes for difficult eating. Pull out your own sturdy utensils and enjoy!

Now for the food choices… here are some pretty obvious general rules to follow:

• Skip the bun or wrap
• Skip the pasta, potato, or rice
• Salads – no croutons. Stick with low sugar dressing options – Caesar, Blue Cheese, Ranch, Chipotle. Look at the name which may give you a clue, things like “honey” in the honey dijon or “sweet” in the dressing name – these are usually not a good choice. Check the ingredient for items that are higher in carb content.
• Chicken – Choose grilled or sauteed. Stay away from any chicken that is breaded.

McDonald’s – opt for any burger (zero g) or grilled chicken (2 g) without the bun and topped with cheese, mayo, mustard, onions, etc. No ketchup. Add a side salad (3g). The Caesar salad with grilled chicken or the bacon ranch salad with grilled chicken are 9g.

Burger King – same burger info as McDonald’s: burger (zero g) without the bun and topped with cheese, mayo, mustard, onions, etc. No ketchup. The tendergrill chicken sandwich without the bun is 3g. BEWARE – you might think the veggie burger is low, but it is 19g of carbs, so that’s about a full day of carbs on keto. Add a side salad (3g). The tendergrill chicken garden salad is 8g without dressing or croutons. The tendercrisp chicken salad is not an option. Do not attempt.

BONUS – dessert!?! – the fresh apple fries are not fried and are 5g net carbs WITHOUT caramel sauce.

Subway – Probably should skip Subway if you can. The buns and wraps are all high in carbs. I guess you could just have them throw the ingredients in a wrapper sans bun, but that doesn’t sound appealing. I have no info on what the carb count would be for each bunless sub, but you can probably figure it out – chicken or pepperoni is fine, but is “sweet onion” chicken okay? No idea. Stick to the salads, but realize you’ll only get iceberg lettuce (4g).

Carl’s Junior and Hardees – This chain offers “lettuce wraps” – your burger wrapped in a large piece of lettuce for easy low carb eating. (As I’ve said, I tried it and don’t love it. I like to carry my own fork instead.) Bunless options – Six dollar burger (7g), 1/2 thick-burger (5g), charbroiled chicken club sandwich (7g/10g at Hardees). Grilled chicken salad without croutons is 10g. Side salad is 3g.

Jimmy John’s – The unwich – a sandwich wrapped in lettuce – fits the bill here. Meats are fine, just make sure the ingredients are not carb-rich.

Wendy’s – Again, you can get your burger in a lettuce wrap or a box. Any burger with toppings. Mayo has corn syrup, and is 1g. The chicken grill fillet is 1 g. It can be ordered in the chicken club sandwich or the ultimate chicken grill sandwich. Best salads: chicken caesar (7g), blt chicken salad with grilled chicken. Side salads aer 6g or 2g for Caesar.

Pizza Hut and other pizza places – It is possible to get used to eating pizza with no crust. You need to eat twice as much, but if there’s a party or dinner out that you can’t avoid at a pizza place, just slide the cheesy toppings off and eat the big messy pile of cheese and toppings. A side salad is a nice addition. Otherwise, just opt for making pizza at home with a low-carb crust.

Mongolian Barbecue – YES! Load up your bowl with chicken, shrimp, onion slices, and mushrooms, then top with the Asian black bean sauce. I know beans have carbs, but this sauce label says 1 gram of carbs per ounce (each sauce is plainly labeled). Add a bit of garlic and wait for the griller to do his work. It goes without saying that you skip the appetizers, tortillas, and rice. Ask the wait staff not to bring them to the table.

Italian Restaurants – These take a little cunning, but they can be conqurerd! Ideas: how about chicken Marsala in an Italian place? Make sure it doesn’t come with pasta. Substitute broccoli or some other keto-friendly side dish – or a big salad. Chicken piccata is also a possibility.

Mexican and Chinese restaurants are the most difficult, because any low carb option is not the reason to go to the restaurant in the first place. At a Mexican restaurant, I tend to get a large burrito with no beans and spread the soft tortilla out like a plate. Eat the inner ingredients and toss the tortilla.

If you MUST go to a Chinese buffet (I attended a funeral dinner at one), you can find options, but they probably aren’t going to be your favorite General Tso’s. How about the salad bar choices? eggs? the insides of eggrolls, and I even ate the insides only of crab rangoons. Unfortunately, these ideas leave quite a pile of discarded shells and deep fried exterior pieces on your plate and makes it look like you really waste food.

Wings anywhere – Standard buffalo sauce is usually OK as well as garlic Parmesan

Convenience stores can be a good option, too! 7-11 has packs of hard boiled eggs, cheese slabs, slim jims, almonds, and pork rinds. Pork rinds come in a barbecue flavor and they’re ZERO carbs.

Remember, whatever you choose, hold the bread, potatoes, rice, noodles, fries, and tortillas. And watch out for the possibility of corn starch, bread crumbs, and other fillers. With proper planning and a good attitude, you can find healthy keto and low-carb options when dining out, and stick to your successful keto diet plan.

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Source by Katherine Palmer

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Thanks to the geographical location from the United States while using Latin American countries, the its meals has turn out to be very well-known while using Americans. From tacos to roasted pork to fried plantains, name them and you are going to get it in quite a few from the American shops. This foodstuff is ideal known for it really is techniques of preparation that is labor intensive and also for it really is bold flavors.

Should you still have not been fortunate sufficient to try out the Latin American food, I am certain that after reading the article the initial factor that you are going to do is go to your nearest restaurant and order for the greatest dish offered. But ahead of putting your teeth in to the delicious food, learning concerning the Latin American foods history, will make the meal additional enjoyable.

Historical past on the Latin American Meal

Just like the cuisine, even the historical past in the meal is complex too as unique. It is a mixture of different cultures and different traditions. Just before the Europeans discovered South America, the latter knew all about cultivating an array of plants. They had had sufficient knowledge in regards to the irrigation system, the terrace farming on the mountain slopes. They knew about tips on how to grow corns and lima beans, potatoes, sweet potatoes, chili peppers, avocados, peanuts and chocolates and also how you can raise llamas and guinea pigs. Each region from the Latin America, had it really is personal special cuisine.

Then came the Europeans, the Asians (Chinese as well as the Japanese), along with the Africans (slaves), and they incorporated a number of their personal ideas and traditions in to the Latin culture, and vice-versa. There was a mixture in the Latin American foods lifestyle as well as the meal lifestyle with the other civilizations. The Europeans introduced the pigs, chickens, citrus trees, wheat, almonds, cows and goats and took back to their country a number of the foods habits from the Latin Americans. The Asians, mainly the Chinese as well as the Japanese immigrants, came to this land while using issue that Asians are well-known for; spices. The Africans came to Latin America as slaves. Throughout their meal time, they were given those pieces of meat which no a single ate. The slaves modified these inedible meal items with whatever they got and transformed it into something new and better, which was taken to the Latin American traditions.

The vast diversity inside the South American meal lifestyle was not only due to the fact on the colonizers or even the immigrants or even the slaves, but also due to the fact from the several traditions followed within the continent. The foods lifestyle in Brazil was various from that of Cuba, or that of Argentina or even the Mexican meal along with the rest in the nations within the continent. Cultural exchange between these nations is also responsible for the vast diversity within the Latin American foods traditions.

Now that we know in regards to the history, let us take a look at a number of the popular Latin American foods solutions.

Some Prevalent Meals Merchandise in the Latin Americans

A few of the popular meal solutions which you may be able to appreciate when you’re in 1 in the nations on the Latin America, are

* Corn

* Maize

* Peppers

* Tropical fruits like coconut, mango, lucuma, etc.

* Queso fresco/ Queso blanco that is a fresh cheese, applied for Latin American cooking

* Yucca or cassava, the starchy, edible roots with the yucca plant

Therefore, these are a number of the prevalent Latin American meals merchandise which forms an critical part of their staple diet.

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Source by Fabio Jesus