Archive for food & beverage

Foods that can eliminate bad breath

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 19, 2013 by ecofrenfood

Foods that can eliminate bad breath

Tuesday, January 15th 2013.

Eliminate bad breath

 

Foods that can eliminate bad breath | dmatxi.com. Although often overlooked, mouth and teeth uncared can lead to a bad breath or halitosis. Collection of bad bacteria in the mouth that interact with the remnants of food will produce odors. If you want practical, brush your teeth after breakfast and before bed. Use a toothpaste that has been packed full with natural extracts, such as lime, betel leaves, and salt, which would protect oral health. Plus, create a longer lasting fresh breath.

 

People who have problems of bad breath (halitosis) is generally not aware of any problems. Actually there is an easy way to test the breath smell. Press a clean finger into the mouth and then wipe the saliva in the back of the tongue. Allow a few moments and then smell your finger.

 

eliminate bad breath, causes bad breath, reduce bad breath

 

Causes of bad breath

 

  • Bacteria; The mouth is one part of the body that liked by bacteria. These microorganisms lurking in between the teeth and tongue surface. When the bacteria multiply and accumulate toxins and they will issue a less pleasant odor.
  • Tonsils; Holes on the inside of the tonsils (tonsillectomy) is called crypts, is one culprit of halitosis. The dots on lymphoid tissue in the swollen tonsils often tucked away leftovers and bacteria that cause bad odors.
  • Foods; Foods such as garlic, durian, or fish, also cause bad breath, even though we have to brush your teeth.
  • Disease; Bad breath can also be a sign of diseases such as respiratory infections, chronic sinus infections, diabetes, kidney disorders, liver, and chronic acid reflux.
  • Dry mouth; Lack of drinking water and a dry mouth is also a contributor to the cause of bad breath problem. That’s why, when wake up in the morning bad breath. This smell usually goes away after you brush your teeth and drink water.

 

Foods reduce and eliminate of bad breath

 

  • Lemon; Try to suck the lemon slices, or biting edge of the lemon. If you are in restaurants, can order water with lemon in it, or lemon tea. For the times of urgency, with candy lemon-flavored can also help, plus more portable.
  • Apples, pears, and carrots; These foods are rich in fiber, plus chewing these foods will help mouth produce saliva. Both of these will create a kind of cleansing the mouth.
  • Crispy seasoning; For more exotic solutions, try searching for cardamom, coriander, or fennel seeds, commonly sold in places where the sale of spices. Chewing spices were going to remove the oil to neutralize bad breath.
  • Leaves of mint or cinnamon sticks; These materials can help neutralize the unpleasant odor of onions and garlic. Plus, oil of cinnamon can kill bacteria in the mouth so as not to grow more. Cinnamon or mint gum as effective. If you are lovers of chewing gum, choose a sense of mint chewing gum containing xylitol to reduce the risk of cavities and refreshes the breath.
  • Berry fruit and yogurt; If you can not get through the day without eating foods that can trigger bad breath smell, eat for prevention, which is better than trying to eliminate the smell that was overpowering. Eating half a cup of plain yogurt, sugar free, low in fat and can reduce levels of hydrogen sulfide odors that cause bad breath. Berries, as well as melons, oranges and other fruits that contain vitamin C, also can reduce oral bacteria that smell. Start each day with a fruit yogurt provided as a complement.

Bad breath can be triggered by various factors, one is from foods. Food can not only cause bad breath, but also can help eliminate the odor. Bad breath or halitosis, is caused by various reasons such as eating certain foods, smoking, gum disease, dry mouth and oral bacteria.

http://dmatxi.com/15/foods-that-can-eliminate-bad-breath.html

BANANAS – DID YOU KNOW?

Posted in Uncategorized with tags , , , , , , , , , , , , on April 22, 2013 by ecofrenfood
BANANAS – DID YOU KNOW? I DID NOT

by: Junji Takano

 Bananas are native to tropical South and Southeast Asia. In Japan, banana is 
by far the number one fruit in terms of consumption. It is also the most preferred 
fruit among the world’s top athletes as it can provide instant energy.

Research shows that eating two bananas can provide enough energy for a 
heavy 90-minute workout. The carbohydrates in bananas are easy to digest so 
you get an instant boost of energy after just 30 minutes of eating it!

 

Increase the Banana’s Sweetness by Peeling it Properly

Most people peel bananas by pulling its stem and I bet this is how you 
do it, too. If you look at it, this seems logical enough and you’ll get a high 
degree of success of peeling it aside from maybe having a mushy top.

The problem with this approach is that it doesn’t work all the time. But more 
importantly, this is actually the wrong way of peeling a banana. 
The correct way to open a banana is to peel its skin like a monkey, which 
is to open it from the bottom and not from its stem!
 
Here’s how.
Step 1. Hold the banana with its stem pointing downwards then pinch 
the tip gently.
Step 1 of peeling banana
Step 2. Peel the banana downwards towards its stem using your fingers.
 
Step 2 of peeling banana
There are two major advantages of peeling banana from the bottom:
1. You peel the banana faster and more efficiently 100% of the time.
If you look at the bottom of the banana, you’ll notice that it’s patterned so it will crack easily when it’s pinched. This supports the theory that this is really the correct way of peeling banana.
2. You get to eat a sweeter banana.
The front end side of the banana (not the stem) is sweeter as nutrients gathers around it during the ripening process. Therefore, eating this part first will make the banana taste sweeter overall.

## Boost Banana’s Sweetness with High Temperature
Like sweet potato, unripe green bananas contain 20% starch. When exposed to heat, the starch will be converted into sugar. That is why sweet potatoes don’t taste sweet until they are baked. The same thing applies to bananas.
By immersing the banana in hot water of about 40 to 50 degrees Celsius, you can increase its sweetness even more. An enzyme called amylase will break down the starch in the banana fruit into sugar because of the rise in temperature.
So to make the banana fruit super sweet, follow these procedures:
1. Immerse the banana fruit in hot water (40-50 degrees Celsius) for 5 minutes.
2. Remove the banana from hot water and store at room temperature for at least 1 hour.
## How to Extend Shelf Life of Bananas by as much as Three Times
Bananas naturally turn from yellow to black in just a few days–the more so when you store it in the refrigerator.
However, by using certain methods, you’ll be able to make bananas last longer.
— Method #1 (Extend shelf life by 40%)
Separate bananas. Bananas ripen quicker when they’re still attached. This is because riper bananas emit large amount of ethylene gas and causes other bananas near it to ripen quickly and turn black. The same thing happens if you store bananas next to apples.
Ethylene is a gas that is naturally produced by plants. It acts as a ripening hormone to accelerate the maturation of fruits.
Usually, bananas turn black in just about 5 days. By separating bananas from other riper bananas, you can extend its shelf life by another 2 days.
 
— Method #2 (Extend shelf life by 2 to 3 weeks)
Submerge bananas in hot water temperature. Submerging bananas in hot water temperature of 50 degrees Celsius for a few minutes will increase the amount of “heat shock proteins (HSP)”.
Research shows that heat shock protein plays an important role in slowing down aging. Therefore, high levels of heat shock proteins in bananas will make it more resistant to ethylene gas and delay spoiling. Moreover, bananas will not easily turn black when placed in the refrigerator.
 
Submerge banana in water to extend its shelf life
Here’s how you can do it
 
1. Submerge the banana in hot water with temperature ranging from 40-50 degrees Celsius for 5 minutes.
2. Remove from hot water and cool at room temperature for at least 1 hour.
3. Wrap the banana with poly bag and store inside the refrigerator.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
About the author:
Junji Takano is a Japanese health researcher involved in
investigating the cause of many dreadful diseases. In 1968,
he invented PYRO-ENERGEN, the first electrostatic therapy
device for electromedicine that effectively eradicates viral
diseases, cancer, and diseases of unknown cause.

India’s official poverty line doesn’t measure up

Posted in Uncategorized with tags , , , , , , , , , , , , , on February 12, 2013 by ecofrenfood

India’s official poverty line doesn’t measure up

It is time to separate people’s real needs from the arbitrary assessments of poverty that have guided Indian governments

assessments of poverty that have guided Indian governments

An Indian vendor sells aubergines at a market in Kolkata

An Indian vendor sells aubergines at a wholesale market in Calcutta.
Photograph: Deshakalyan Chowdhury/AFP/Getty Images

India‘s poverty line has always been a matter of huge debate, but it was a discussion mostly confined to economists and policymakers. But the matter has now gone public, following a row about an affidavit from the planning commission to the supreme court of India, in which the official poverty line was set at 26 rupees (around $0.53) per person per day in rural areas and 32 rupees in urban areas. This can only be a good thing, because the official attempts to measure poverty are not just arcane, but riddled with contradictions.

 

How exactly are these numbers arrived at? The measure was developed in the early 1970s, when a group of experts decided the appropriate line would be set according to the average monthly consumption expenditure of households whose members consumed (per capita) 2,400 calories of food per day in rural India and 2,100 calories per day in urban India.

 

Subsequently, the poverty line has simply been updated using consumer price indices. These numbers now have little to do with actual calorie consumption because food consumption patterns have changed. However, the use of that line has been defended by official sources who have argued that, at that level of expenditure, families could afford to buy minimum food and have simply chosen not to.

 

Of course, this begs the question of whether it is really choice or the urgent need to consume other items (energy, healthcare and so on) that determine patterns of spending. Nevertheless, it is precisely this line (annually updated by consumer price indices) that has been used to describe the extent of poverty in India for decades. This was roughly similar to the World Bank’s estimate of $1 a day (now $1.25 a day) per person, not at nominal exchange rates, but at purchasing power parity (PPP) exchange rates.

 

In recent times, various committees led by economists have come up with different ways to measure the extent of poverty. The official line delivers a poverty rate of around 32% of the population. A committee under Suresh Tendulkar estimated it at 37%, while another led by NC Saxena said 50%, and in 2007 the Arjun Sengupta commission identified 77% of Indians as “poor and vulnerable”. The World Bank’s PPP estimate of Indian poverty was higher than 40% in 2005, while the Asian Development Bank arrived at almost 50%. The UNDP’s Multidimensional Poverty Index finds the proportion of the poor to be higher than 55%.

 

All this even sounds ridiculous. And if it were simply a question of measuring the extreme poor and tracking the extent of extreme poverty over time, this discussion could indeed be left to the social scientists. But what has made it matter – for all the wrong reasons – is that these arbitrarily drawn poverty lines have been used to determine the extent to which citizens receive subsidised access to essential goods and services.

 

Since the mid-1990s, various government schemes have differentiated between the categories of “Below Poverty Line” (BPL) and “Above Poverty Line”(APL), and it was announced that a whole range of subsidised goods and services – from cheaper food grain in the public distribution system to subsidised healthcare to access to funds for basic housing – would only be available to BPL households.

 

Since India has a federal system, state governments are in charge of delivery of all these goods and services, and they have to decide which households are most in need through surveys. In fact, many state governments have taken a more realistic view of the people in need and issued “BPL” cards to many more households than those recognised according to the official poverty line. In some southern states, for example, significantly more than two-thirds of rural households have BPL cards.

 

But the central government allocates resources (both money and food grain) to the states on the basis of the national poverty estimates taken from the national sample survey, which is based on the official poverty line. State governments that provide these goods and services to additional households have to finance the extra ones themselves. As they have faced hard budget constraints, this has become increasingly difficult. That is why the poverty numbers are such a bone of contention.

 

In this context, the only sensible thing for the government to do would be to separate the basic entitlements of the people, especially food, from such controversial numbers. This is the basic proposal of a statement signed by more than 30 leading economists, including two former state finance ministers and many senior economists who have worked with the government in different capacities. The statement is worth quoting in full:

 

 

We do not consider the official national poverty lines set by the planning commission, at 32 and 26 rupees per capita per day for urban and rural areas respectively, to be acceptable benchmarks to measure the extent of poverty in India. In any case, irrespective of the methodology we adopt to measure poverty, the number of poor and hungry people in the country remains unacceptably large.

While academic debates can continue on the appropriate measure of poverty in India, its extent and whether it is decreasing over time, we strongly believe that it is unacceptable and counterproductive to link the official poverty estimates to basic entitlements of the people, especially access to food. Official surveys of nutritional intakes and outcomes indicate that undernutrition is much more widespread than income poverty, however defined. It is also widely recognised that the targeted public distribution system (PDS) introduced since 1997 has done more harm than good by creating divisions even among the poor and has led to massive errors of exclusion. Recent evidence clearly establishes that states which have moved towards near universalisation of the PDS have performed much better in increasing offtake and reducing leakages.

Restoring the universal PDS appears to us as the best way forward in combating hunger and poverty. This is not only feasible within the available fiscal space of the Union (central) government but must be a policy priority in the backdrop of high and persistent food price inflation.

 

 

 

Following the controversy, the government has now declared that it will take into account multiple dimensions of deprivation for arriving at specific entitlements that rural households will receive, and that the current poverty estimates based on these declared numbers will not be used to impose any ceilings on the number of households to be included in different government programmes and schemes. We still have to see how this will play out, but here is a first step in the right direction.

 

• This article was amended on 4 October 2011. The final paragraph has been updated following the Indian government’s announcement on Tuesday that it would not cap poverty numbers. The paragraph had read: “This is something the government should pay heed to – otherwise, the growing perception is of a governing coalition that is not only riddled with corruption, but full of Marie Antoinette-style insensitivity.” This has now been changed.

http://www.guardian.co.uk/global-development/poverty-matters/2011/oct/04/india-measuring-poverty-line

Chai – Indian Spiced Tea

Posted in Uncategorized with tags , , , , , , , , , , , , , on June 28, 2012 by ecofrenfood

Chai – Indian Spiced Tea

What is in Chai?
“Chai” simply means tea. The full name is “masala chai” (spice tea). There are many different variations on the recipe. Of course, Grandma or Mom’s way is the best. The basic ingredients are black tea, milk, spices, and sugar.

The main spices in chai are cinnamon, cardamom, ginger, and cloves. Other spices may be included as well, such as star anise, allspice, coriander, fennel, nutmeg, tamarind, or black pepper. Western culture has added non-traditional flavors of its own, like unsweetened cocoa powder or vanilla beans.


http://www.squidoo.com/masala-chai-tea

Chef Superhands

Posted in Uncategorized with tags , , , , , , , , on April 16, 2012 by ecofrenfood

Chef Superhands
Deep Fried Chicken using his hands

What Are the Health Benefits of Sago?

Posted in Uncategorized with tags , , , , , , , , , , on April 3, 2012 by ecofrenfood

What Are the Health Benefits of Sago?

Jun 14, 2011 | By Allison Adams

Sago is a starch taken from the center of sago palm stems. Sago has similarities to tapioca, including its look, taste and feel. However, sago is not tapioca, which comes from a different plant. You can, however, substitute tapioca for sago in many recipes.
The Roles of Sago

Sago is a common ingredient used in Indian recipes. In gruel form, sago can function as a healthy alternative to carbonated drinks, providing energy without any artificial chemicals and sweeteners. Sago is used to make the pearls that sit at the bottom of bubble tea, a popular Asian drink. You can also use sago in the preparation of desserts and some breads. Additionally, you can add sago to rice for a low calorie, light meal option.

Sago and the Body

In India, sago is also known as sabudana and has a long history in traditional Indian medicine. According to “The New Oxford Book of Food Plants,” traditional Indian medicine uses sago in combination with rice to cool the body. Therefore, sago can function as an herbal remedy to treat ailments resulting from too much heat, such as the production of excess bile. Sago is also used in traditional medicine outside the Indian subcontinent in Sri Lanka, New Guinea and other Asian Pacific countries.
Health Facts

Sago does not offer any significant quantity of vitamins or minerals. As a starch, the health benefits of sago come primarily from carbohydrates. This carbohydrate content allows sago to function as a staple food in several regions of the world. Sago is also low in fat and has no protein. Since, the nutritional content of sago is quite low, people often mix sago with other ingredients that offer essential vitamins and nutrients, such as milk or fruits and vegetables.
Preparation of Sago

Recipes usually call for you to soak sago in water for long periods of time. After soaking the sago, you will find the starch less sticky and easier to handle than tapioca. You can also use the powder form of sago as a thickening agent for foods such as gravy or sauces. Additionally, you can use the powder form of sago as a flour substitute. In fact, recipes for many types of Indian and Nepali flat breads specifically call for powdered sago.

References

* “Complete Guide to Edible Wild Plants”; Department of the Army; 2009
* “The Microscopy of the More Commonly Occurring Starches”; Hugh Galt; 2009
* “The New Oxford Book of Food Plants”; John Vaughan; 2009

Read more: http://www.livestrong.com/article/470302-what-are-the-health-benefits-of-sago/#ixzz1qwUhhWuo

Read more: http://www.livestrong.com/article/470302-what-are-the-health-benefits-of-sago/#ixzz1qwUa2Bwc

Noni Nonsense: Miracle Juice or Scam in a Bottle?

Posted in Uncategorized with tags , , , , , , , , , , , on March 26, 2012 by ecofrenfood

Noni Nonsense: Miracle Juice or Scam in a Bottle?
Christopher Wanjek
Date: 17 October 2006 Time: 05:11

A beautiful woman in a grass skirt and scallop shells covering her breasts beckons me to purchase a bottle of Polynesian noni juice, the latest health elixir to make the transition from multi-level marketing scheme to major outlets like Costco.

Although she’s just a two-dimensional model pasted on the bottle, she’s alluring enough to make many a customer ignore noni’s steep price, awful taste and utterly false health claims.

According to this label, Polynesians have used noni juice for centuries to heal the mind, body and spirit, although a little asterisk after this statement tells me the FDA doesn’t agree. Doctors continue to unlock the juice’s natural health secrets, although another asterisk indicates this statement is false, too.

Web sites selling noni claim it cures everything from colds to cancer—well, at least the ones that haven’t been shut down by the Federal Trade Commission. Noni juice, it seems, has all the markings of bad medicine: outrageous health claims, little evidence for these claims, and questionable marketing.

Trouble in paradise

Noni grows easily in warm climates throughout Southeast Asia and the South Pacific. The pungent, ripe fruit is a tough swallow, though, known in many tongues as the vomit fruit or rotten cheese fruit, and is consumed usually only in famines. Many South Pacific cultures use noni in traditional medicine.

Most noni juice sold in the United States contain a dash of noni cut with water and other juices to make it palatable. Noni juice is said to improve or cure arthritis, cancer, high cholesterol, diabetes, obesity, impotence and so on. It is commonly sold as Polynesian, Tahiti or Hawaiian noni.

If Polynesians readily consumed noni juice, as marketers claim, then the results are surely minimal. Sadly, as a result of colonization, land confiscation and forced changes in lifestyle and diet, many Polynesians from the South Pacific through the Hawaiian Islands are in poor health.

In French Polynesia, home to Tahiti, 45 percent of women are obese and nearly another 30 percent are overweight, according to the World Health Organization. In parts of the Federated States of Micronesia, up to 80 percent of the population are obese and 50 percent are diabetic, according to the WHO. That slender lady on the bottle is an illusion.

Native Hawaiians are twice as likely to get diabetes and nearly six times more likely to die from it compared to whites on the islands, according to the U.S. Centers for Disease Control and Prevention. Health experts are trying to get the local populations to exercise more and to shun the western influence of cigarettes, alcohol, and fatty and salty processed foods, not drink more noni.

Trouble in the laboratory

What’s the active ingredient in noni? It’s xeronine, maybe. Chemist Ralph Heinicke, who worked for the pineapple industry, discovered minute traces of this unknown chemical in pineapples and then noni. Although he published his results in a non-peer-reviewed newsletter and never determined the chemical formula, he received a patent for xeronine in 1985.

Heinicke, now with the noni industry, claims that xeronine is an essential nutrient that enables proteins to enter and exit cellular walls. Noni also contains pro-xeronine, Heinicke says, which is converted to xeronine in the large intestines. While not implausible, none of this has been proven, and Heinicke’s work remains a mystery to researchers today.

Aside from the xeronine “discovery,” noni marketers point to a 1994 health study from the University of Hawaii showing how noni cured a certain type of lung cancer in laboratory mice. While promising, this result was marginal and relied on a protocol not endorsed by the National Cancer Institute.

Several more promising laboratory experiments have since been performed. Like oranges, noni might contain anti-cancer properties. Yet these minimally positive studies entailed injecting high concentrations of noni directly into an animal’s cancerous organ or into a test tube with cancerous cells. Drinking noni—in the paltry concentration our taste buds will allow—has not been shown to reverse or slow cancer in any creature.

More illness than cures

A little science goes a long way in the alternative medicine world, which is why web sites claim that noni is “clinically proven” to cure cancer and treat other diseases. We’re not there yet. Noni, like so many other traditional medicine plants, may well have therapeutic properties. Only more research will tell.

But noni is not entirely safe.

There have been several documented cases of individuals damaging their livers after drinking noni. More common is a kidney-related disease called hyperkalemia, or high potassium levels in the bloodstream. People prone to hyperkalemia know to avoid bananas or orange juice, naturally high in potassium, but many are unaware of the high potassium levels in noni.

The alternative food pyramid

Consumers should also be aware of multi-level marketing, or pyramid schemes, associated with noni. Noni for sale in stores seems legitimate, aside from the bit about being a useless health product. But around the world, noni is often sold by independent distributors who recruit other distributors to recruit other distributors and so on.

These distributors are hungry for your dollar, charging $30-100 for a month supply with instructions to drink the stuff at varying doses for months if not years.

With rampant obesity, diabetes and cancer in this world, one would think that a product that can cure obesity, diabetes and cancer would attract praise from doctors. Instead noni attracts the typical mix of profit-hungry marketers and dubious medical experts who write the books and work for the noni makers. Be strong and say “no” to the hot babes in grass skirts.

Christopher Wanjek is the author of the books “Bad Medicine” and “Food At Work.” Got a question about Bad Medicine? Email Wanjek. If it’s really bad, he just might answer it in a future column. Bad Medicine appears each Tuesday on LIveScience.