Archive for October, 2010

Life Is a Gift

Posted in Uncategorized with tags , , , , , , , , , , , , on October 24, 2010 by ecofrenfood

Life Is a Gift


Today before you say an unkind word – Think of someone who can’t speak.


Before you complain about the taste of your food – Think of someone who has nothing to eat.


Before you complain about your husband or wife – Think of someone who’s crying out to GOD for a companion.


Today before you complain about life – Think of someone who died too early on this earth.


Before you complain about your children – Think of someone who desires children but they’re barren.

Before you argue about your dirty house someone didn’t clean or sweep – Think of the people who are living in the streets.

Before whining about the distance you drive Think of someone who walks the same distance with their feet.


And when you are tired and complain about your job – Think of the unemployed, the disabled, and those who wish they had your job.

But before you think of pointing the finger or condemning another – Remember that not one of us is without imperfection.


And when depressing thoughts seem to get you down – Put a smile on your face and think: you’re alive and still around.

Weird Exotic food

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , on October 24, 2010 by ecofrenfood

Cows’ lips

Casu Frazigu

Scorpions on a stick

Finger lime (lime fruit shaped like a finger)

Bizarre Foods – Hawaiian Bone Fish

Bizarre Foods – Outback

Bizarre Foods: Philippines: Finger Food

China Exotic Weird Food

Worlds Best Exotic Foods – Yummy

Julie’s Biscuits’ are BANNED

Posted in Uncategorized with tags , , , , , , , , on October 24, 2010 by ecofrenfood

Julie’s Biscuits’ website has been hacked and is currently down.

Why you should NOT eat Mcdonalds’ food

Posted in Uncategorized with tags , , , , , , , , , , on October 18, 2010 by ecofrenfood

Yes folks, this video proves that McDonald’s fries and Big Macs are not technically food.

my Cute Mango

Posted in Uncategorized with tags , , , , , , , , on October 18, 2010 by ecofrenfood


The most humane method to boil lobster

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , on October 18, 2010 by ecofrenfood

Grilling lobster
Follow the instructions for boiling a lobster above, but only par-boil the lobster for about 5 minutes.
Remove the lobster from the pot and place it on its back.
Preheat the grill to a medium – hot heat.
Take a sharp knife and cut the lobster down the middle. Remove the black vein that runs down the tail, the green tomalley and the sand sac, which is located in the head area, behind the eyes.
Baste the lobster meat with melted butter and lemon juice (optional) and place under the preheated grill, shell-side down for around 8 – 10 minutes or until the lobster meat is thoroughly cooked.
Serve immediately.

Steaming lobster

You will require a longer cooking time to steam your lobster, however, many people say that the result is even better than boiling, giving you a succulent and tasty lobster meat.
Place a steaming rack to hold the lobster in the bottom of a large pot.
Pour 2 inches of water into the pot and add 1 tablespoon of sea salt.
Cover the pot with the lid and bring the water to the boil.
Once the water is boiling fiercely, place the lobster onto the rack, cover the pot and bring back to the boil.
Begin timing once the water is boiling again.
Steam the lobster for 14 minutes for the first lb of weight and then an extra 3 minutes for each extra lb. A 2 lb lobster will cook in 17 minutes, a 3 lb in 20 minutes.
Once the lobster is done, drain immediately and serve.
Boiling lobster

In order to boil your lobster, you will need a large pot with a lid.
Pour enough water in the pot to cover the lobster completely.
Add 2 tablespoons of sea salt for every 2 litres (4 pints) of water.
Bring the water to a fierce boil.
Grasp the live lobster behind the claws and drop it headfirst into the boiling water.
Cover the pot and once the water has started to boil again, start timing.
Boil the lobster for 10 minutes for the first lb of weight and then 3 more minutes for each extra pound. A two lb lobster will be done in 13 minutes, a 3 lb lobster in 16 minutes.
Once cooked, drain the lobster immediately and serve hot.

The most humane method
A lot of people consider boiling a lobster alive to be inhumane and cruel. Other people believe that the nervous system of a lobster is too simple for it to feel any pain at all, similar to insects. This subject remains a topic of controversy, still to this day.

Studies have been carried out by a number of researchers and universities to determine the most humane method of boiling lobster.

Various methods of relaxation techniques were carried out prior to boiling and the lowest number of tail flicks upon insertion into the boiling water was thought to mean that the lobster felt less pain.

It was found that the best way to minimize the tail movements of the lobster upon boiling is by placing the lobster in the freezer for a period of 5 – 10 minutes in order to numb the lobster before cooking.

Lobster must be cooked in salty water, so that the flavour of the meat is maintained, and sea water is preferred if available. Do not panic if sea water is not an option for you, as salted tap water will be fine.

You may add a mixture of wine, vegetables and herbs to the water in order to give the lobster meat more flavour. The residual liquid may also be used to make a delicious stock or sauce. Ingredients that can be added include white wine, pepper, parsley, celery, onions, carrots, or bay leaves.

Many lobster lovers say that lobster is best eaten whole and steamed. However, you can also cook your lobster and use the meat to make sandwiches, salads, soups, risottos and a large number of other varied dishes.

Veggie juice

Posted in Uncategorized with tags , , , , , , , , , , , , on October 18, 2010 by ecofrenfood

Carrot, cucumber, celery and apple juice
4 carrots
1 apple
1 celery stick
¼ a cucumber
½ a lemon

Wash the ingredients. Cut the ends off the carrots and celery and core the apple.

Cut all the ingredients into smaller pieces and juice. Mix well and serve chilled.
Watercress, celery and carrot juice
1½ oz (45 g) of watercress
3 carrots
2 sticks of celery

Wash all of the vegetables and cut the ends from the celery and carrots. Pass through the juicer and serve with ice.
Green goddess
3½ oz (100g) of lettuce
3½ oz (100g) of green beans
3½ oz (100g) of Brussels sprouts
3½ oz (100g) of Jerusalem artichokes
3½ oz (100g) of carrots
half a lemon

Wash all of the vegetables and drain well. Cut into small pieces or slices. Pass through the juicer and add the lemon juice. Mix well and serve chilled.
Carrot Juice
Vitamins: A, B, C, D, E, G and K

Minerals: Calcium, copper, iodine, iron, magnesium, manganese, phosphorous, potassium, sodium and sulphur

Therapeutic benefits: Carrot juice is an excellent tonic for just about every ailment imaginable. It can be consumed in large quantities as well.

It is particularly effective in preventing cataracts and other eye problems, as well as energising, cleansing and healing the body faster.

Carrot juice boosts the immune system and protects against disease. It helps to treat anaemia, circulatory problems and skin disorders.

It is good for digestive problems and is an excellent remedy for ulcers, liver problems and asthma. It may help to prevent tooth decay and gum disease.

Preparation for juicing: Choose carrots that are firm to touch and peel unless they are organic. The tops and the roots may be used to make carrot juice.

Carrot juice is often used as the basis for other juices as it is easily digested and may be consumed in large quantities.
Beetroot Juice
Vitamins: A, B, C and E

Minerals: Iron, magnesium, manganese, phosphorous, potassium, silicon and sodium

Therapeutic benefits: Beetroot juice is very powerful and should always be consumed in small quantities and usually mixed with other juices, such as apple, carrot, cucumber and celery.

It is an excellent purifier and cleanser of the blood and is effective in cleaning out the liver, kidneys and arteries.

Due to the high amounts of natural sugars that beetroot juice contains, it is thoroughly energising, although should be avoided by diabetics.

It is also good for digestive problems such as constipation and it strengthens the bones, which is helpful for people as they get older and their bones become weaker.

Preparation for juicing: Try to pick out beetroots that are firm to the touch rather than soft or shrivelled.

Always mix with other fruit or vegetable juices, as pure beetroot juice can lead to negative reactions within the body.
Broccoli Juice
Vitamins: A, B, C, E and K

Minerals: Calcium, copper, iron, potassium and zinc

Therapeutic benefits: Broccoli has the best reputation for fighting cancer, as it contains copious amounts of anti-oxidants and fibre. It has also been recommended for the prevention of cataracts.

Preparation for juicing: Choose broccoli that is a rich green colour with no yellow or dried patches. The vegetable should be firm to the touch and not soft. The stalk may also be juiced, as it also contains plenty of vitamins and minerals.
Cabbage Juice
Vitamins: A, B, C and E

Minerals: Calcium, chlorine, iodine, iron, magnesium, phosphorous, potassium and sulphur

Therapeutic benefits: Cabbage is a wonderful cleanser of the internal system and the whole body and is also highly antiseptic. It is good for constipation and helps to reduce high blood pressure. It is often used in diet programmes as it is said to aid slimming and it is also often prescribed to treat respiratory problems such as asthma, coughs, colds and flu. People who are prone to sweating should consume some raw cabbage every day.

Preparation for juicing: Look for cabbages that are heavy and brightly coloured. Lighter cabbages contain less moisture or are old.

Cabbage juice should always be mixed with other juices such as carrot or spinach and lettuce and cucumber and celery.
Cucumber Juice
Vitamins: A and C

Minerals: Calcium, iodine, iron, magnesium, phosphorous, potassium, silicon and sodium

Therapeutic benefits: Cucumber juice is a great tonic for encouraging healthy skin, hair and nails. It controls fluid retention and helps with bladder problems. It cleanses the blood and is also said to treat arthritis effectively.

Preparation for juicing: Buy cucumbers that are a dark green colour, firm to the touch and do not show signs of wilting.

Some cucumbers, like apples, are covered in a wax-like film. Therefore, wash them thoroughly and possibly peel them unless organic.
Lettuce Juice
Vitamins: A, B, C, D and E

Minerals: Calcium, copper, iron, magnesium, phosphorous and potassium

Therapeutic benefits: Lettuce is an excellent remedy for constipation and should be consumed daily with olive oil in a salad.

It is also a powerful diuretic, aiding with bladder and circulatory problems such as fluid retention, cellulite and obesity.

It contains a chemical substance similar to opium, which acts as a powerful relaxant to the nervous system. It is therefore known to help with stress, anxiety, insomnia and heart palpitations.

Preparation for juicing: The darker varieties of lettuce are more nutritious. Choose lettuces that are heavy and green in colour.
Spinach Juice
Vitamins: A, B, C and K

Minerals: Calcium, iodine, iron, phosphorous and potassium

Therapeutic benefits: Spinach has more iron in it than any other vegetable. It is good for anaemia, depression, fatigue, PMT and sufferers of SAD (Seasonal Affective Disorder).

It also helps with digestion and is a great internal body cleanser. For those suffering with boils, ulcers, abscesses and the like, a few glasses of spinach juice will help these to heal much faster.

Preparation for juicing: Choose leaves that are fresh and dark green in colour. Spinach juice is very strong and so should be consumed in moderation.
Tomato Juice
Vitamins: A, B, C and E

Minerals: Iron, phosphorous, potassium and sulphur

Therapeutic benefits: Tomatoes gain a lot of their nutrients from the sun and therefore are highly energising and nutritive. They are excellent for blood disorders and a good tonic for the nervous system. This is particularly beneficial for people who suffer from anxiety, stress, nervousness, insomnia and fatigue.

Tomatoes have the ability to eliminate uric acid from the body and so are an excellent food for people with arthritis, gout and rheumatism.

They are hugely detoxifying and can help with skin disorders such as acne or boils.

Preparation for juicing: Choose tomatoes that have been ripened on the vine and make sure that they are ripe and heavy. Wash thoroughly, chop and pass through the juicer with the skin.

Tomato juice is very popular on its own but can also be mixed with carrot, apple, celery or onion juice.

Spices and Herbs

Posted in Uncategorized with tags , , , , , , , , , on October 18, 2010 by ecofrenfood

Spices and herbs were initially grown in a few tropical countries such as the West Indies and Indonesia. However, as demand grew, they made their way to Europe and the Middle East. Today, spices can be grown in any tropical country because they are easily available. There is a clear difference between spices and herbs.
Spices are the fried aromatic parts of plants, such as buds, bark, fruit, pods, roots, berries, seeds, or even flower stigmas. Spices can be used either whole or they can be ground into powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form. Herbs are leafy, green plant parts. Herbs such as basil or oregano may be used fresh and are usually chopped fine. Spices and herbs have been used for many purposes. In cooking, they stimulate the gastric juices and enhance the flavour of food. Before the invention of refrigerators, they were used to preserve food.

Spices and herbs are also used to add fragrance to beauty products such as perfumes, body creams and lotions. Here are a few basic rules to remember when using herbs and spices. To bring out the full flavour, cook spices before adding any liquid to them. Always crush dried herbs before using to bring out their flavour. Store fresh herbs in water or freeze them. Keep dried herbs and ground spices in airtight containers out of direct sunlight.

Fake green peas

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , on October 17, 2010 by ecofrenfood

Fake green peas

Green peas are green rounded pea seeds that are sweet and starchy in taste. Green peas contains twice the protein of most vegetable, so they are a healthier substitute for meat. Three
quarters cup of peas provides 6 grams of protein, plus thiamine, riboflavin, niacin, calcium, iron, phosphorus, potassium and 645 units of vitamin A.

Unfortunately most of foo d industries in developing nations cheating the customers with fake greens peas which are prepared from toxic chemicals (dyes). These industries preparing the green peas form brown peas (cheaper) by soaking them in dye solution for overnight.

All these chemicals have been banned by US foo d and drug administration in 1974 itself. Frequent consumption of fake green peas leads to colon and bladder cancer.
All these fake green peas banned in US, Canada , all European countries and other developed countries.
Identification of fake green peas:
1. Put the peas in boil water for 30 seconds, water turns to green color.
2. After consumption check your tongue to observe green color stains and light bitter in taste.
1. Stomach irritation, pain or acidity.
2. Urine turns to light green color.
3. Mild head ache.
Case study:
I am a common person too and not aware of these things. After consumption of fake green peas I got stomach pain, with a little bit common sense I observed my tongue which having green stains.
The following packet bought from Tesco, penang (Malaysia) on 4 th July 2010.

As a responsible chemist I started analysis of above mentioned peas in laboratory I find the toxic chemicals (green dyes).