Tag: <span>Freezing food</span>

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Over the years, Dave and I have enjoyed using of several unique products that can cause confusion for people who have never used them in the kitchen before. Whenever we talk about them, inevitably, people have questions. Today we have put together a list of 4 items that we personally use frequently, explaining what they are and how to use them.

Clear Jel is a refined cornstarch that reacts better for freezing and canning recipes in particular; cornstarch tends to go cloudy in these situations. Clear Jel is used in the same proportion of cornstarch (1:1) in baking recipes. Like traditional cornstarch and the health store alternatives – arrowroot and potato powder, etc. – this product needs to be combined with the sugar (or flour) called for in the recipe prior to adding to any other ingredients in order to reduce clumps from forming.

Sea salt is healthier than regular table salt; the fact that it requires less processing means it also has a smaller ecological impact. It is a natural source of iodine, which, along with other nutrients, is essential for a healthy sex life. A local herbal consultant once told us that sea salt can also be used in place of Epsom salts in your bathwater.

Tamari is considered to be less salty than soy sauce and is often stocked in health food stores. You can find low-salt versions of both tamari and soy sauce. Tamari sauce, however, has enzymes that aid digestion and promote healthy intestinal bacteria.

Orange Zest, citrus zest or citrus powder are all terms referring to a similar product – to simplify we personally call it ‘citrus zest’. It is used to bring out other flavors and to condition flour. Chop lemon, orange or lime peel and allow to dry (or use a dehydrator) – turn this into a powder using a blender or grinder, and store in the cupboard as you would any spice or herb. 1 Tbsp of fresh zest is equal to 1 tsp. of dried; while 1 Tbsp of fresh zest is equal to 6 Tbsp. juice. As such, this one ingredient in the cupboard offers more ways of reducing grocery costs.

Making your own citrus zest at home is a fantastic way to move toward a more frugal kitchen, while reusing “waste” (the peels). Reducing salt, chemicals and preservatives from your diet, will certainly improve your health too. Hopefully, knowing more about these items will give you the confidence to use them in your kitchen.

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Source by Dave Brummet

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Of course, we are talking about real, tasty, good-quality Soups. Soups quite easily reduced to the level of primitive and tasteless meals, if they are prepared without adequate training and, more importantly, without an understanding of their specific properties. It is noticed, that to cook delicious soup for many chefs are more difficult than any sophisticated dish.

Therefore, in most cases, soups cooked in a slipshod manner – why bother when a good result anyway not easy to achieve: very often in the dining room and the house soups become the most tasteless, unappetizing food. They are eaten because “we need to eat soup”, “need to eat something hot”, “winter always need to eat the soup,” and other similar reasons, which are very far from the taste evaluation. And we are so used to it that our banquets, gatherings, dinner parties, birthdays and other occasions usually goes without soups. They are not serving, because the food is “too simple”, and offer either appetizer or snack and hot, so-called “main course”. Meanwhile, cooked according to the rules and with a high degree of skill soup – is a table decoration and really first dish.

But to cook a good soup – is a great art, which requires special attention and time. The main thing is that to cook soups of high quality is more difficult than all the other dishes, because of a variety of circumstances.

Briefly about the circumstances

First, soups gets better than a lesser extent they are cooking. It is best to cook the soup for no more than 6 – 10 servings at a time, that is, in a saucepan to a maximum of 10 liters. Hence, homemade soup, cooked for 3 – 5 people is preferable of any other.

Second, crockery for soup should always be faience, porcelain, stone or enamel, but not metallic without the any coating. Thus, matters not only material, coating and protection of the inner surface of the dish, but also its thickness, and hence its heat capacity and thermal conductivity. The slower and quieter boiling soup, so it tastes better.

Third, the ratio of water and other products in soups must be exactly balanced. By the end of cooking, the amount of liquid per serving should not exceed 350 – 400 cubic centimeters or milliliters. And minimum 200 – 250 milliliters per serving. At the same time, during cooking, liquid cannot be drained, or added, because it significantly affect the taste. But precisely this condition is almost never observed either in catering or in the household. Properly balancing the amount of water and other products in the soup is necessary before start of cooking, considering how much water will boil away in the cooking process.

Six rules you need to know

1. Soups require high freshness of all products and careful handling, removal of all defects by cleaning, cutting, scraping. Products for the soup should not only wash the dirt from the outside, but from odor that not everyone is able and willing to do. Cutting should be conducted carefully, so that each piece of meat, fish, vegetable, intended for soup, must be fully pre-cleaned, washed and dried.

2. When cutting food, should be strictly adhered to a form of cutting, which is characteristic for this soup, because it affects the taste. This means that in a one kind of soup should be added the whole onion and chopped into another; in one soup should be added a whole carrot, into other – diced or halved. This is not a decorative external differences, but the requirements dictated by the taste and the appointment of soup.

3. The addition of products to the soup should be done in a certain order, so that none of the components are not digested and that the whole soup is not boiling too long, and keep up to a time when cooked all of its components. To do this, the cook should know and remember the cooking time of each product and each component.

4. Soup should be always salted in the end of cooking, but not too late, at a time when the major products in it just cooked but not yet digested and able to absorb the salt evenly. If the soup is salted too early, even when the products are hard, then it is cooked long and becomes too salty, as the salt mostly remains in the liquid, and if salted too late, then it becomes salty (liquid) and tasteless (thick).

5. During soup cooking you must constantly monitor it, do not give it boil over, often tasting, correcting mistakes in time, watching the changing taste of broth, with the consistence of meat, fish and vegetables. That is why the soup is an uncomfortable dish for cooks, because he does not let go away for a minute. In the home, and in the restaurant that is often neglected in practice, leaving the soup to its fate. A good cook is not considered with time, cooking the soup and knowing that these “losses” will be repaid with excellent quality.

6. The most crucial moment comes after the soup mostly cooked, salted and left just a few minutes – from 3 to 7 – to its full readiness. During this time, it is necessary, said the cook-practices “to bring the soup to taste” – give it flavor, odor, piquancy, depending on the type and requirements of the recipe, as well as individual cook skills, from his personal taste and desires. Usually, this final operation cannot please everyone, and just at this point the soup can be thoroughly spoiled. Meanwhile, a cook with refined taste during this final moment, bringing a variety of seasonings, spices, can turn a seemingly mediocre soup into a masterpiece.

Finally, the soup is ready and removed from heat, but then, the real chef does not hurry to serve it on the table. He will pour it in a tureen, let it brew under the cover of 7 to 20 minutes, so the spices and salt evenly penetrated into the meat or other ingredients and the liquid part of the soup was not watery, but have acquired a nice thickish texture. This soup has a strong flavor, tenderness, softness, proper temperature, and therefore well perceived by organs of touch, smell and digestion.

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Source by Eric J Forman Jr

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Chefs and other people working in food preparation areas typically like to wear the most comfortable and durable footwear they can find. Experience has shown that professional Chef Clogs are usually the best option to choose when a buying your Chef uniform or looking for quality kitchen footwear, they are very comfortable, long lasting and durable.

Most chefs, cooks and kitchen assistants find they often have to work 8 to 12 or sometimes 14 hour shifts, with almost all of this time spent standing or walking around the kitchen. Having safe and comfortable footwear is of paramount importance to all people working in these conditions as sore and tired feet, cramps and blisters can cause the job to become a nightmare and adversely affect your performance.

In a normal shift most chefs will have to deal with wet and slippery areas, the freezing cold or walk in freezers and cool rooms, the heat of ovens and the threat of heavy falling hot or sharp object kitchens, so choosing the right footwear is the main reason why many chefs choose to wear Chef clogs.

Today’s modern professionally designed and made Chef clogs are made from a variety of durable materials designed to withstand the rigors of hard kitchen life, they are water resistant, and multilayer to provide maximum protection, they completely cover the tops of the feet and offer protection from all the hazards likely to be found in modern kitchens.

The traditional clog was all wood with the latest styles being made with wooden soles and synthetic or leather uppers, although these are still available, the more modern types of Chef clogs are made using the latest advances in footwear, safety design from materials such as rubber, plastics, composite synthetics and leather soles and uppers to provide you with the most comfortable footwear possible. For those chefs who work in areas with heavy machinery or there is a danger of heavy objects falling, chef clogs also come with steel toes (steel caps) for additional safety.

Because of their backless design and lack of laces, straps and buckles chef clogs do not pose a potential threat of becoming caught or tangled and are easy to remove quickly by just slipping out your foot in emergency situations such as if hot liquid is spilt or there is oil on the floor.

Chef clogs are designed to provide the wearer with the maximum amount of traction in any hazard; they usually come with anti-skid patterns or grooves on the soles making them very slip resistant in most kitchen situations.

The foot-bed or inner sole of the modern Chef clog incorporates materials that help absorb foot impact and reduce pressure points; they give the wearer a high degree of comfortable arch support as well as heel padding and heel, air bed support.

Although Chef clogs have a somewhat chunky appearance and could not be described as a fashion accessory they provide such a high degree of comfort to chefs in all parts of Australia and New Zealand that they have become a must have part of every successful chef uniform. They are essential for many chefs in this high stress, fast paced industry where proper foot support is needed to allow for the fast movements that are needed in peak service times when rushing to fill orders and get the meals plated on time.

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Source by Daniel Carters

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Let me start by saying that le melon (pronounced meh-lon) is similar to cantaloupe. In France this fruit is smaller, more compact and concentrated version of cantaloupe. It juicy, sweet and very refreshing during the hot, humid, heavy heated days of French summer.

Melon is easy to serve: slice open, remove seeds, serve. But you can do more than serve it au naturel. While sweet and juicy, it can be accompanied with either sweet or savory additions. Here are a few most common ways to serve it in France. Mind you the French serve this fruit as a first course, not as an accompaniment to the main course like sometimes seen on the American dinner table.

Also, you don’t really see melon for breakfast (again very American). Sometimes you find some sliced up in a fruit salad for dessert, but honestly, I wouldn’t say that you’d find a lot of it in the fruit salad (probably that leftover slice or two that no one could manage at lunchtime. If you believe that even possible!)

Serving in an alcohol like Porto Wine, any sweet cooked wine is a common variant on this first course French dish. While red port is most common, I’ve also tried it with Pineau or cook white wine. Try as well with a sweet, white wine like Sauternes or Montbazillac if you can find any on hand.

Heavy, strong red wine is a new twist for serving this fruit with an alcohol. I sampled this version just recently with our English friends. A lovely, lighter version than with port. I suggest a strong and heady red like a Cabernet sauvignon.

Another serving option is to serve it with ham. Namely prosciutto, or thinly sliced European ham. Wrap around melon slice, skewer with toothpick and serve at dinner parties.

A final serving suggestion is with griotte cherries: cherries in kirsch or brandy. Nice combo.

Since cantaloupe is larger than melon, I’ve diced up my melon squares, tossed with liquor of choice and served in a large salad bowl.

Of course melon can be served other ways. This is just a starting point. To finish, I must say that everyone likes melon. No, I haven’t run a world-wide survey but I’ve been serving it for years; I’ve been eating it at dinner parties for years and never once have I heard anyone (any age) say, “Oh du melon.. bruek!” (Oh Gosh, melon…Yuck!)

No, the usual response is, ‘Yippy!’ (from kids) and adults, “Ah, I’ve been craving that! It’s so light a refreshing”.

Note, that melon is light in consistency and calories, carbs and calories. It’s a great food to eat that will make you smile without weighing you down.

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Source by Anne Dessens

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When it comes to pain, there are always 2 ways to help relief the pain, ice bag or warm tower. Somehow, the cold treatment is a more commonly used solution to numb the nerves so that the signals of the pain cannot reach the brain, temporarily.

In the case of gout pain, because the infected area (usually big toe) is like burning on fire, most patients will soak the whole foot into a bucket full of freezing cold ices. That will immediately numb all the nerves in the foot, he cannot even feel the existence of the feet, not to mention the grueling pain at the swollen toe.

This may sound like a good fix for the intense pain, but the fact is that cold treatment will only make the condition worse in the long run. This is a method that kills the symptoms but worsen the root cause of gout.

Gout is a direct result of accumulation of too much uric acid in the body and the population of gout patients is growing worldwide at alarming rate. This is because of our modern stressful lifestyle that is full of acidic diet and habits. Smoking, soft drinks, instant food, synthetic food additives, fast food, are all acidifying agents that actively pump acids into the bloodstream.

Bear in mind that our blood pH must always maintain at mild alkalinity which is at the pH value between 7.3 and 7.4. All those acidic food is turning our blood into an acid dumping site. In order to counter the acidity and return the alkalinity of the blood, those acids will be forced out from the bloodstream and enter the interstitial fluids and a portion of it will seep into the synovial fluids in the joints.

When the concentration of uric acid in the synovial goes beyond the saturation level, they will crystallize and forms urate crystals that triggers the immune reaction which result in inflammation, burning sensation and pain, intense pain! Gout attack!

Still remember salt crystal formation experiment during high school science? One of the variables that we need to find out is the rate of crystallization at different temperatures. The answer is that crystallization happens faster and larger crystal stones are formed at lower temperature. On the contrary, the formed salt crystals will slowly dilute away as the temperature goes up.

If you want more urate crystals form in your joints or interstitial fluid of muscles, then continue on with your favorite cold ice soaking. But if you want to speed up the excretion of urate crystals, then soak your feet in the warm water as often as you can, even at times when you are not suffering from gout attack. Warm water will increase the blood circulation and excretion of toxins through the moving blood.

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Source by Heemen Ee

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Since making a commitment to eating healthier using the Weight Watchers program I have been looking for ways to incorporate more vegetables, fruit and fiber into my diet, and one of my favorite ways is with healthy smoothie recipes. Smoothies take just minutes to prepare if you have the ingredients on hand and are a healthy, high fiber snack that curbs my craving for something sweet (such as when I am craving a bowl of ice cream in the evening).

A simple fruit and soy milk smoothie is a great low calorie snack that fits well with the Weight Watchers program. If I am having a smoothie in place of a meal such as breakfast or lunch I like to eat a serving of raw almonds along with it or sometimes I will blend a scoop of whey protein powder into the smoothie. Whey protein powder is not only great for weight loss but it will help keep you satisfied until your next meal or snack. You can find whey protein powder in many supermarkets and drug stores near the weight loss or nutritional products.

Blenders are fine for making smoothies but I prefer using a personal size smoothie maker. That way I don’t have to pull out my large blender. There are several different personal size smoothie makers on the market that often comes with one base and two smoothie cups. Those are especially nice because you always have one handy in case the other one is in the dishwasher.

Some recipes call for adding ice to your smoothie but you wont need ice if you keep some frozen strawberries and blueberries on hand in the freezer. For bananas be sure to slice them first before freezing in freezer safe containers.

Both of these healthy smoothie recipes make one serving and come in under 200 calories. Calories are approximate depending on what type of milk you use. If adding whey protein it will bring the calories to approximately 270 calories depending on which brand you use (adding whey protein will bring the smoothie recipe up to about 5 Weight Watchers points which is a good low point lunch).

Strawberry Banana Smoothie

1 cup frozen strawberries

1/2 frozen banana, cut into pieces

1 cup nonfat milk, soy or almond milk

1 teaspoon honey (optional)

1 scoop whey protein (optional)

Combine ingredients in blender or magic bullet and blend until smooth.

Serves 1

Blueberry Banana Smoothie

1/2 cup frozen blueberries

1/2 frozen banana cut into pieces

1 nonfat milk, soy or almond milk

1 teaspoon honey (optional)

1 scoop whey protein (optional)

Combine ingredients in blender or smoothie maker and blend until smooth.

Serves 1

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Source by Jen Turner

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If you live in the Northern Hemisphere then you will know by now that winter is only a stone’s throw away. That means freezing cold days and nights, ice, frost and in some cases lots of snow. Once winter does arrive and you are cosy and warm in the house do you ever consider the animals and birds that live, eat and sleep outside? Well you should and in particular the wild birds that fly in and around the garden all year-round.

Do you feed the birds in winter? If you do, and I know many of you do, do you make your own grease balls? Well, making your own bird feed for garden birds is a great idea as you can add whatever seeds including flower seeds you have spare, nuts and other ingredients you like then mix them all together. But to get the ingredients to stick together what do you use? Well read on for my tips on making greaseballs which will keep those wild birds fed all winter long, and it won’t really cost you that much.

What to Feed Wild Birds

These are just some of the ingredients you can use when making the perfect snack in winter for your feathered friends. I use all these and usually all at once but the choice is yours, use whatever you have lying around. Another tip is to save things all year-round. Seeds and nuts will keep so will muesli and oats provided they are kept in an air tight container and somewhere dark and cool. These ingredients alone would guarantee to attract wild birds in winter.

• Bird seed
• Sunflower seeds
• Dry bread
• Biscuits
• Muesli
• Old cooking oil
• Oats. A similar alternative is porridge oats
• Cornflakes

Old cooking oil I hear you say? Well yes. If you have a chip pan or deep fat fryer when you clean them out save the oil. I have a large 10 litre drum which I pour old oil into it and then keep it outside near the door. Leave it out there with a lid on until wintertime them use it for the balls. It saves on using fat, margarine or other things to get your grease balls to stick, and you are recycling at the same time.

Other Utensils to Consider

• Old mixing bowl
• Old mixing spoon
• Rubber or surgical gloves

It’s True, it’s True

Yes it’s true, the wild birds around where I live are better fed than me in winter! No wonder there are hundreds all lining up in the morning waiting for their breakfast!

Method

• Take the corn flakes, oats and muesli and crush into powder or tiny pieces. As a guide I try to get the oats looking like ready brek.
• Take the bread and break up into small pieces. If I have a lump of bread I will grate it with a cheese grater.
• Crush the biscuits then add everything including the seeds into a large mixing bowl. It’s best to use an old one you no longer use or go to a cheap shop and buy a cheap one for that purpose.
• Mix the ingredients together and slowly add the cooking oil until the ingredients stick together.

Now comes the sticky part and that’s why you should wear gloves.

• Take a lump of the mixture and squeeze together into a ball. If it sticks when you open your hand then it’s ok, if it falls apart keep mixing and add a little more oil. You want it so everything sticks together without being soaked.
• Once you are happy with the consistency make a ball and put inside the netting then secure. You can use all sorts to secure the netting including electrical ties, bread stoppers, or an old coat hanger like I use.

Save for a Winters Day

As for the netting to put the grease balls in do you save them once they are empty? Again I do and reuse them. I also save the netting that you get fruit and vegetables in at the supermarket solely for this purpose, just make sure the holes in the net are not too small or large. To put them on the tree I use an old coat hanger which is bent at both ends. Just thread one end through the netting then the other end hooks on a tree branch.

And there you have it. Feeding birds in winter with homemade grease balls for all the wild birds will cost you less than you think. Once they are outside and the resident wild birds tell their friends there’s food in your garden you will see a huge increase of birds all clambering for a tasty morsel. These are excellent and easy bird feeders kids can make so why not get them involved too? It’s a great way of introducing them to the wildlife around them.

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Source by Wayne Anthony

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Prosciutto is a traditional aspect of charcuterie in French cooking. Simply, it is cured meat which is then cured and matured further by drying in air – leaving a wonderful, intensely flavored butchery product. Sliced thinly, and served with good, strong country-style mustard, dried fruits and black bread, it is a great lunch or part of a late autumn dinner.

Most prosciutto is made with pork. The recipe which follows is made with moulard duck breast. Moulard is a duck raised for foie gras, and its meat is typically more flavorful than domestic pekin, while not as gamy as wild mallard.

The magret is the lobe, or half breast of the moulard duck (each duck will have two magrets, or one full breast).

Moulard Magret Prosciutto

Salt/Spice Cure:

Ratio: This is an important part of any cured meat recipe. The salt ratio is especially important, the spice and garlic ratio which follows less so. Weigh you duck breasts and salt very carefully.

Per pound of Magret: (i.e., salt per weight of duck meat)

.7 OZ salt per pound of duck magret

Per Magret: (i.e., curing spices per unit of duck magret)

10 juniper berries

½ bay leaf, crushed

1 tsp coriander seed

10 black peppercorns

1 clove garlic

Crush to medium-fine juniper, bay leaf, coriander, peppercorns and garlic in mortar and pestle. Add salt and mix thoroughly.

Each Magret: Place large square plastic wrap on counter. Place Magret on wrap and place ½ of mixture on Magret, skin side, spreading so it coats evenly. Turn over and repeat with flesh side. Roll wrap up tightly and seal edges and repeat for up to weekly need. Cure under refrigeration for 24 hours.

Air Cure:

Wipe cure off meat – do not rinse. Place Magret on large square of cheesecloth and wrap cheesecloth around Magret, ensuring cheesecloth fully covers meat. Place twine around Magret and secure Magret as if it were a roast, leaving a 6″ piece of twine free at one end. Hang in dry cooler at 38F for two weeks. Remove from cheesecloth, wrap in plastic and cut in paper-thin slices at service, freezing if needs be to obtain thin cuts (the freezing helps to firm up the duck breast, making it easier to slice thinly).

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Source by Paul D. Smith

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The year was 1920 in Youngstown, Ohio, when Harry Burt, who owned an ice cream and candy shop, created a unique chocolate coating for his ice cream. While his daughter liked the taste she deemed it messy to eat, so his son suggested freezing the coated ice cream and inserting a stick. Already selling lollipops, Dad patterned the treat after his Jolly Boy Suckers, and the ice cream bar was born. Closely resembling the invention of an Iowa entrepreneur who had come up with the Eskimo Pie a year earlier, Burt ran (or rather drove) with it, executing his unique distribution of taking the product to his customers rather than waiting for them to come to his shop. Apparently great minds think alike, because several years later the Popsicle was born but made with frozen fruit-flavored juices, not ice cream.

Product pictures were on the outside of the truck but we didn’t need them, since we all had our favorites, and the Good Humor man always knew which little door to open, extracting our requests in a flash. On busy city streets, push carts often flanked sidewalks with a limited selection, but one thing that never changed was the instantly recognizable drawing of the chocolate-covered ice cream bar.

The Good Humor name obviously was derived from America’s love of sweets and the up-and-coming ice cream novelty business. Not much has changed since then except the large selection of frozen treats now available, but clearly Good Humor was a pioneer. In an effort to distribute his new creation, Although somewhat primitive in the 1920s, Burt came up with early vending trucks equipped with tinkling bells to alert children that frozen treats were in the neighborhood, a clever and inventive way to merchandise his newfound creation. It was an instant hit. Push carts soon followed to capture city dwellers and not clog up street traffic. The Good Humor Man in his starched white uniform was a minor celebrity on his route and became a household name in the 50s and 60s, often featured in movies.

Not surprising, the company recognized the importance of mass distribution in grocery stores, and during the mid-1970s Good Humor bars took their rightful place alongside Popsicles and Eskimo Pies. Merging with Popsicle and Klondike, the three now dominate the novelty ice cream market.

Although Klondike reigns as America’s most popular ice cream bar, the addition of the Oreo Ice Cream sandwich tops Good Humor brand’s repertoire (not surprising, with the wildly popular Oreo Cookie taste) followed by Strawberry Shortcake in second place and Chocolate Eclair a close third. Sadly, some of the original classics, like Chocolate Malt, are no longer on the menu but linger in the memories of many Boomers (including this author’s).

Although the familiar white truck of the 40s and 50s has all but disappeared, and many other choices have popped up in supermarket freezers, the sight and sound of that truck will remain indelibly in the minds and hearts of Boomers, and nothing else will ever quite take their place.

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Source by Dale Phillip

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Indeed we have now gone beyond the first quarter of the year. Have you managed to maintain those New Year’s resolutions regarding your intentions for a healthy diet and lifestyle? For many people staying on the white line that’s consistent with attempts to keep up their intentions/promises of a healthy diet and lifestyle can be difficult.

The first thing to acknowledge here is that we are not perfect and prone to make mistakes then it’s up to us all to recreate our intentions… and remember nobody at least not that I know achieves perfect health. The trick is to realize that it’s ongoing so keep yourself fired up and inspired on how you can maintain that healthy diet and lifestyle!

-Responsibility is the key and caring for yourself by bringing thoughts and deeds into action. Keep educating yourself on this lifelong process while learning to discern is another key. So, here are my 11 major health tips for a living a healthy diet and lifestyle. I would strongly recommend putting these tips in your health strategies.

1. Eat plenty of raw food

A raw food diet allows you to get the full nutritional benefit in your food. Food like this doesn’t get the vitamins and enzymes denatured (misshapen) through irradiation, heat or freezing and is therefore able to take part effectively in the body’s metabolism…

2. Avoid eating too much at once

Eating in moderate amounts throughout the day allows you to keep your insulin levels normalized. Fasting intermittently also helps with insulin levels. Both situations can contribute to also maintaining or losing weight because of insulin normalization.

3. Distinguish between healthy and unhealthy fats

Don’t fall for the marketing hype; you need good quality fats as part of an essential diet. For example, contrary to what’s been said saturated fats are good for you. An excellent example of a good healthy saturated fat is coconut oil with multiple health benefits.

4. Choose organic

Organic food doesn’t have chemicals laden as in the non-organic option. It is GMO free and has higher nutritional value…

5. Avoid GMO’s

GMO foods have potential harmful effects from their ‘toxic genes,’ contain a number of chemicals used as herbicides, fungicides, pesticides and fertilizers… which can not only compromise the nutrition value but also cause potential harm.

Some GMO fruits have been known to contain 30 times more fructose than organic.

6. Alkalize you body

Eat foods that contribute to raising you body’s pH for the healthier option.

7. Avoid junk foods

With their next-to-nothing (or nothing at all) nutrition value these toxic sugar laden, high salt foods have the effect of causing a whole range of health problems. Learn to discern this.

8. Drink plenty of good clean filtered or natural water

Having a plentiful supply of water for the body provides numerous health benefits.

9. Aim to get around 15-30 minutes direct sunlight a day

If not available say in winter times then try supplementing with vitamin D3 tablets. Around 5000 IU’s a day will suffice…

10. Exercise around 15-20 minutes a day

There is some excellent information to be found online explaining the health benefits of exercise and why it is needed.

11. Have a generally upbeat/up happy attitude in life

Remember thoughts, feeling and emotions… your attitude in life manifest reality. Keep a close monitor on how you see life and if needed make the necessary changes.

-It is hoped that the reader has been encouraged to enquire and make the necessary changes for living a healthy diet and lifestyle.

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Source by Paul A Philips