Archive for f&b


Posted in Uncategorized with tags , , , , , , , on September 13, 2010 by ecofrenfood

FRUIT IS THE MOST IMPORTANT FOOD. Let’s say you eat two slices of bread and then a slice of fruit. The slice of fruit is ready to go straight through the stomach into the intestines, but it is prevented from doing so.

In the meantime the whole meal rots and ferments and turns to acid. The minute the fruit comes into contact with the food in the stomach and digestive juices, the entire mass of food begins to spoil.

So please eat your fruits on an empty stomach or before your meals! You have heard people complaining – every time I eat watermelon I burp, when I eat durian my stomach bloats up, when I eat a banana I feel like running to the toilet etc – actually all this will not arise if you eat the fruit on an empty stomach. The fruit mixes with the putrefying other food and produces gas and hence you will bloat!

Graying hair, balding, nervous outburst, and dark circles under the eyes all these will not happen if you take fruits on an empty stomach.

There is no such thing as some fruits, like orange and lemon are acidic, because all fruits become alkaline in our body, according to Dr. Herbert Shelton who did research on this matter. If you have mastered the correct way of eating fruits, you have the Secret of beauty, longevity, health, energy, happiness and normal weight.

When you need to drink fruit juice – drink only fresh fruit juice, NOT from the cans. Don’t even drink juice that has been heated up. Don’t eat cooked fruits because you don’t get the nutrients at all. You only get to taste. Cooking destroys all the vitamins.

But eating a whole fruit is better than drinking the juice. If you should drink the juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it. You can go on a 3-day fruit fast to cleanse your body. Just eat fruits and drink fruit juice throughout the 3 days and you will be surprised when your friends tell you how radiant you look!

MSG – A slow poison

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on October 2, 2009 by ecofrenfood

MSG – A slow poison The food additive MSG (Mono-Sodium Glutamate) is a slow poison. MSG hides behind 25 or more names, such as Natural Flavoring.” MSG is even in your favorite coffee from Tim Horton’s and Starbucks coffee shops! I wondered if there could be an actual chemical causing the massive obesity epidemic, and so did a friend of mine, John Erb.

He was a research assistant at the University of Waterloo in Ontario,Canada, and spent years working for the government. He made an amazing discovery while going through scientific journals for a book he was writing called The Slow Poisoning of America .

In hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies. No strain of rat or mice is naturally obese, so scientists have to create them. They make these creatures morbidly obese by injecting them with MSG when they are first born.

The MSG triples the amount of insulin the pancreas creates, causing rats(and perhaps humans) to become obese.

They even have a name for the fat rodents they create: “MSG-Treated Rats.” When I heard this, I was shocked. I went into my kitchen and checked the cupboards and the refrigerator. MSG was in everything — the Campbell’s soups, the Hostess Doritos, the Lays flavored potato chips, Top Ramen,Betty Crocker Hamburger Helper, Heinz canned gravy, Swanson frozen prepared meals, and Kraft salad dressings, especially the “healthy low-fat” ones.

The items that didn’t have MSG marked on the product label had something called “Hydrolyzed Vegetable Protein,” which is just another name for Monosodium Glutamate. It was shocking to see just how many of the foods we feed our children everyday are filled with this stuff. MSG is hidden under many different names in order to fool those who read the ingredient list, so that they don’t catch on.

(Other names for MSG are “Accent, “Aginomoto,” “Natural Meat Tenderizer,” etc.) But it didn’t stop there. When our family went out to eat, we started asking at the restaurants what menu items contained MSG. Many employees, even the managers, swore they didn’t use MSG. But when we ask for the ingredient list, which they grudgingly provided, sure enough, MSG and Hydrolyzed Vegetable Protein were everywhere.

Burger King, McDonald’s, Wendy’s, Taco Bell, every restaurant — even the sit-down eateries like TGIF, Chili’s, Applebee’s, and Denny’s — use MSG in abundance. Kentucky Fried Chicken seemed to be the WORST offender: MSG was in every chicken dish, salad dressing. and gravy.

No wonder I loved to eat that coating on the skin — their secret spice was MSG! So why is MSG in so many of the foods we eat? Is it a preservative, or a vitamin?

Not according to my friend John Erb. In his book The Slow Poisoning of America , he said that MSG is added to food for the addictive effect it has on the human body. Even the propaganda website sponsored by the food manufacturers lobby group supporting MSG explains that the reason they add it to food is to make people eat more.

A study of the elderly showed that older people eat more of the foods that it is added to. The Glutamate Association lobbying group says eating more is a benefit to the elderly, but what does it do to the rest of us? “Betcha can’t eat [just] one,” takes on a whole new meaning where MSG is concerned!

And we wonder why the nation is overweight! MSG manufacturers themselves admit that it addicts people to their products. It makes people choose their product over others, and makes people eat more of it than they would if MSG wasn’t added. Not only is MSG scientifically proven to cause obesity, it is an addictive substance.

Since its introduction into the American food supply fifty years ago, MSG has been added in larger and larger doses to the pre-packaged meals,soups, snacks, and fast foods we are tempted to eat everyday. The FDA has set no limits on how much of it can be added to food.

 They claim it’s safe to eat in any amount. But how can they claim it’s safe when there are hundreds of scientific studies with titles like these: “The monosodium glutamate (MSG) obese rat as a model for the study of exercise in obesity.”

Gobatto CA, Mello MA, Souza CT, Ribeiro IA. Res Commun Mol Pathol Pharmacol. 2002. “Adrenalectomy abolishes the food-induced hypothalamic serotonin release in both normal and monosodium glutamate-obese rats.” Guimaraes RB, Telles MM, Coelho VB, Mori C, Nascimento CM, Ribeiro. Brain Res Bull. 2002 Aug. “Obesity induced by neonatal monosodium glutamate treatment in spontaneously hypertensive rats: An animal model of multiple risk factors.” Iwase M, Yamamoto M, Iino K, Ichikawa K, Shinohara N, Yoshinari Fujishima. Hypertens Res. 1998 Mar.

 “Hypothalamic lesion induced by injection of monosodium glutamate in suckling period and subsequent development of obesity.” Tanaka K, Shimada M, Nakao K Kusunoki. Exp Neurol. 1978 Oct. No, the date of that last study was not a typo; it was published in 1978. Both the “medical research community” and “food manufacturers” have known about the side effects of MSG for decades.

Many more of the studies mentioned in John Erb’s book link MSG to diabetes, migraines and headaches, autism, ADHD, and even Alzheimer’s.

So what can we do to stop the food manufactures from dumping this fattening and addictive MSG into our food supply and causing the obesity epidemic we now see? Several months ago, John Erb took his book and his concerns to one of the highest government health officials in Canada .

While he was sitting in the go vernment office, the official told him, “Sure, I know how bad MSG is. I wouldn’t touch the stuff.” But this top-level government official refuses to tell the public what he knows. The big media doesn’t want to tell the public either, fearing issues with their advertisers. It seems that the fallout on the fast food industry may hurt their profit margin.

The food producers and restaurants have been addicting us to their products for years, and now we are paying the price for it. Our children should not be cursed with obesity caused by an addictive food additive. But what can I do about it?

I’m just one voice!

What can I do to stop the poisoning of our children, while our governments are insuring financial protection for the industry that is poisoning us?

This message is going out to everyone I know in an attempt to tell you the truth that the corporate-owned politicians and media won’t tell you. The best way you can help to save yourself and your children from this drug-induced epidemic is to forward this article to everyone.

 With any luck, it will circle the globe before politicians can pass the legislation protecting those who are poisoning us.

The food industry learned a lot from the tobacco industry. Imagine if big tobacco had a bill like this in place before someone blew the whistle on nicotine? If you are one of the few who can still believe that MSG is good for us and you don’t believe what John Erb has to say, see for yourself. Go to the National Library of Medicine at .

Type in the words “MSG Obese” and read a few of the 115 medical studies that appear.

We the public do not want to be rats in one giant experiment, and we do not approve of food that makes us into a nation of obese, lethargic, addicted sheep, feeding the food industry’s bottom line while waiting for the heart transplant, the diabetic-induced amputation, blindness, or other obesity-induced, life-threatening disorders. With your help we can put an end to this poison.

Do your part in sending this message out by word of mouth, e-mail, or by distribution of this printout to your friends all over the world and stop this “Slow Poisoning of Mankind” by the packaged food industry.

Blowing the whistle on MSG is our responsibility , so get the word out.

Why You Should Get Over Your Fear of Carbs

Posted in Uncategorized with tags , , , , , , , , , on September 30, 2009 by ecofrenfood

Why You Should Get Over Your Fear of Carbs

I’ll just share the good news now: it’s possible to regularly eat the fun kind of carbohydrates (a.k.a. pasta and pizza) without weight-gain. Hard to believe since the fear of bread products has become so embedded in our culture. Once eccentric carb-ditching tricks have become normal: asking the waiter to hold the bread basket, scooping out the insides of bagels, and forever ordering the fish over spaghetti. Nutritionist and author of Skinny Chicks Don’t Eat Salads, Christine Avanti flips this Atkins paradigm. Here she explains the best way to eat carbs and why they are the essence of energy, metabolism, and fat-burning.

1.  Combine carbs with a protein. Combining a protein with a carb not only fills you up, but it lowers the overall glycemic index (the GI, a popular way to measure the speed that carbs enter the bloodstream in the form of glucose or blood sugar). According to David Ludwig, M.D. of Harvard Medical School, high GI meals are like newspaper in your fireplace, quick to flare up and burn out, while low GI meals are more like slow-burning logs. This one trick, if used consistently, can influence your weight loss plan more than any other eating tip.
Example: Pasta with a meaty tomato sauce
2.  Eat carbs more often!  While the conventional approach to dieting teaches you how to omit meals, the smarter approach is to make sure you do not miss meals. And it gets better. Eating a carb-protein meal 4 times per day rather than 3 helps keep blood sugar levels stabilized. This keeps the metabolism firing and energy levels high. Research has demonstrated that regulating blood sugar levels regulates hormonal secretions which results in optimal fat burning. Not only this, but carbs must be present in the system for the chemical process of fat-burning to work.
Note: For portion sizes and many more details, check out Christine’s book.
3.  Eat carbs at every meal.  Believe it or not, this is a healthier approach because you will stabilize blood sugar and prevent the urge to binge later. Skipping carbs at a meal almost always leads you to make up for it later; usually in the form of late-night cookies. This is because the brain needs the glucose from carbs for fuel and if it doesn’t get more within 4 or 5 hours, your body has no choice but to break down lean body tissues (like muscles) for fuel.
Example of what not to eat: salad with grilled chicken — too low on carbs! Much better to eat a grilled chicken burger with a side of fruit.
4.  Eat carbs late at night. Yes this is just as important as the rest of your meals. And go ahead and eat dinner even if it is late. Starving yourself or skipping meals slows the metabolism and let’s face it — it isn’t fun to starve! To keep the metabolism humming and the fat burning, eat a full meal including carbs even in the late evening. Just be sure to eat a healthy protein-carb combo and if it is really late, you might want to cut the meal in half.
5.  Don’t overdo it at one time. Your body isn’t a cash register. It doesn’t add up your total at the end of the day. It only cares how much you eat at a single meal. If you eat one entire large deep-dish pizza, your body converts the carb overload to fat storage. However if you only eat two light slices now and two slices for dinner 4 hours later, you won’t overload the bloodstream with glucose at one time, thus you will keep your fat-burning going. So, keep each meal a reasonable size and spread your carbs evenly over all the meals in the day.

Prevent Swine Flu, Drink Herbal soups

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , on July 18, 2009 by ecofrenfood

Soup is universally loved and the ultimate comfort food. Nearly every cuisine in the world has soup as a dish that is served on a daily basis. Many soup recipes can be made in minutes, with just a few ingredients, creating a comforting meal that few other dishes can match. Soups can be savory or sweet, thick or thin, hearty or light.

Herbal soup is very popular among the Chinese. It is believed to be highly nutritional and has been used to boost one’s body energy. It is taken warmth and very tasty if it is cooked well. Ingredients such as winter melons, ginger, herbs, etc are commonly used in making the soup. Some soups need to be heated for a period of time to allow the herbs to release its nutrients.

Black Chicken Herbal Soup


  • 1 Black Chicken (whole)
  • 2 medium length of Dang Shen
  • 2 medium slices of fresh Huai Shan
  • 1 tbsp of Guo Qi Zi
  • 6 Hong Zao (red dates)
  • 4 slices of Ginger
  • 4 cups of water

Method One:

  1. Wash the chicken thoroughly; remove the necessary organs, head, neck, feet, if they are still intact. Removing of the skin is optional as black chicken is less fatty than regular chicken.
  2. Rinse all the herbs (Dang Shen, Huai Shan, Guo Qi Zi, Hong Zao) lightly. They shouldn’t be anywhere filthy when you bought them from reputable Chinese herb stores or pre-pack packages in Chinese supermarket.
  3. Place all the ingredients in an earthen stewing pot, do not cover the lid.
  4. Place the pot in a steamer or wok and steam over boiling water for 30 to 45 minutes and let it cook for another 2 hours on low heat.

Method Two:

  1. Follow step 1 and 2 as the above.
  2. Place all the ingredients into a crockpot/double-boiler. Cook it on high heat for 30 minutes and let it simmer for another 2 hours.





Dang Shen












Guo Qi Zi (Goji / Chinese Wolfberries)





Hong Zao (Dried Red Dates)






Fresh Huai Shan (Chinese Yam Root/Burdock Root)


Burdock Root or Chinese Yam Root Soup

200g of lean pork ribs, blanched
200g fresh Huai Shan (鲜淮山), peeled, thinly sliced, and blanched
1 ear of fresh corn, cob broken into half
6 – 8 pieces of seedless red dates
1 pot of water, 50% filled (about 1000ml)

1) Bring a pot of water to a boil over high heat. Add in pork ribs, red dates, sweet corn, and fresh Huai Shan.

2) Bring all ingredients to a boil again. Reduce heat to low fire, and simmer for 30 – 40 minutes. Cover pot with lid. Add salt to taste.

3) When all ingredients are cooked till tender, heat off. Serve hot.









  • 2 teaspoons dashi granules
  • 4 cups water
  • 3 tablespoons miso paste
  • 1 (8 ounce) package silken tofu, diced
  • 2 green onions, sliced diagonally into 1/2 inch pieces

 Method :
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Japanese basic soup stock  (1 quart)
  • Cold water — 1 quart
  • Kombu (dried kelp), rinsed briefly in cold water — 1 piece, about 4 inches square
  • Katsuobushi (bonito flakes) — 1/3 cup


  1. Place the cold water and kombu in a saucepan and set aside to soak for 15-20 minutes.
  2. Set the saucepan over medium heat and bring water just to a boil. Add the katsuobushi and immediately remove from heat.
  3. Let set for 5-10 minutes, and then strain, pressing down to remove as much liquid and flavor as possible. Discard the solids or use again to make niban dashi (see below). Use the dashi as directed in recipes.
Benefits of Soups
Shared by Camelia

1) Black Chicken, Silkie: Richer in protein as compare to the “white” chicken.

2)Chicken soup relieves coughs and sore throats because the gentle heat from the soup improves blood circulation.

3)Vegetable soup helps to detox toxin in the body. it also provide more nutrients, eliminate toxins and excess fats from the body and may give dieters more energy.

4) Common Chinese soup ingredients like carrot, potato and Chinese yam provide excellent source of carbohydrates while pork, poultry, eggs, provide proteins.

5) Burdock root has been used for purifying blood stream, and to neutralize and eliminate poisons in the system.

6) Goji Berries reinforce the glands which are accountable for producing energy, muscle enlargement and restore — the adrenals, thymus, pituitary and thyroid. In addition, as an adaptogen, goji berries motivate the regeneration of muscles.

7) Miso is a seasoning that is made using fermented rice, barley, soybeans and salt. Miso is a paste used to make soups, stew and sauces. its benefits helps to reduce and slow the signs of aging.

8)Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi powder is also available at stores.

Yummy candies, cakes and chocolates

Posted in Uncategorized with tags , , , , , , , , , , on June 14, 2009 by ecofrenfood


Malaysian Nasi Lemak

Posted in Uncategorized with tags , , , , , , , , , on June 10, 2009 by ecofrenfood


”Nasi lemak” is a dish sold in Malaysia, Brunei, Singapore and Southern is called the national dish, a national heritage of Malaysia.Nasi Lemak is widely eaten in Malaysia, even as a dish served in Malaysian schools. ”Nasi lemak” is a common breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be eaten all day.

Resepi ‘Rahsia’ Ayam Goreng KFC

Posted in Uncategorized with tags , , , , , , , , , , , on June 9, 2009 by ecofrenfood

Apakah resepi rahsia yang digunakan untuk ayam goreng KFC yang popular? Resepi ini adalah formula standard yang disediakan di rangkaian restoran KFC di Amerika, kemungkinan ianya tidak banyak berbeza dengan resepi KFC di Malaysia.
Berikut kandungan yang tersenarai dalam Original Recipe Chicken:
Ayam segar direndam dengan: garam, sodium fosfat, monosodium glutamat. Disalut dengan: tepung gandum, natrium klorida, trikalsium fosfat (sebagai anti-pengerakan), susu kering tanpa lemak, putih telur yang dikeringkan, bahan perasa resepi rahsia Colonel Sanders, susu, gandum dan telur. Ini hanya resepi untuk ayam sahaja, belum lagi ditambah dengan minyak untuk menggoreng.

Untuk minyak masakan yang digunakan, berikut antara yang disenaraikan: hydrogenated vegetable oil, hydrogenated soybean oil, minyak sayuran “Bahan rahsia Colonel Sanders” masih tidak didedahkan oleh pihak KFC, dan ia tentu suatu yang pelik kerana mereka tidak perlu dedahkan di dalam senarai  kandungan. Ayamnya direndam terlebih dahulu
di dalam larutan MSG membuatkan rasa ayamnya begitu berbeza dan lebih  ‘sedap’ dari ayam lain. 

MSG adalah bahan kimia bertoksik index glikemik tinggi yang boleh mendatangkan masalah obesiti. Ia merangsang deria rasa supaya kita menjadi ketagihan terhadap sensasi rasanya, memutuskan tabiat mengawal pemakanan kerana anda tidak akan terasa kenyang walaupun anda sudah makan dengan banyak. Minyak hydrogenated pula adalah lemak trans yang merbahaya yang  mengumpulkan plak-plak di dalam saluran darah dan boleh menyebabkan masalah jantung.

Ant Sauce, Delicious! (Colombia)

Posted in Uncategorized with tags , , , , , , , on June 9, 2009 by ecofrenfood









A big pot of “Culonas” ants



During the April-June season, thousands of Colombian farmers collect giant ants, named ulonas, cook them and sell them as a traditional exotic dish. The ants are roasted in big bowls, bagged and shipped to stores around the country.
Some people eat the roasted ants, known as Culonas, as snacks, while others use them to make a special sauce that goes great with potato chips.


A typical dish in ant sauce is seen in the restaurant Color de Hormiga in Barichara.






P200905231252306810272278A woman displays a pack of “Culonas” ants in her store in San Gil.