Wizard Recipes

Continuing our discussion regarding milk and dairies, here are some advantages and disadvantages when consuming these products

Disadvantages

-lactose intolerance represents the impossibility to digest carbohydrates from milk due to the lack of an enzyme called lactose.

- during the proccess of milk transformation into yogurt lactose is degraded so persons with lactose intolerance may consume any dairy, except for milk

- proteins from milk may give allergies and, in this case, dairies have to be eliminated from your diet

- if you have high cholesterol and trigliceride levels, you shouldn’t consume dairies due to their high lipid content

- fruit or muesli yogurt has a very high sugar content, so if you’ re on a diet, be careful when consuming these products…

Recommended associations:

- try dairies and yogurt with bread, pasta or rice

-dairies don’t contain vitamin C or fibers, so add cereals, muesli of fruits to your fresh milk, yogurt or cream

Culinary secrets

-use milk enriched with D vitamin to increase Calcium absorption and fixation

- vitamin B2 from milk is sun sensitive so keep it away from sunlight

- the yellow color in butter is given by the amount of carotene in the caw’s food

Fish is a very nutritious type of food with numerous dietetic qualities, easily digestible due to its high content of proteins, vitamins (A, D, E, B12) and minerals (Phosphor, Iodium and Potassium). More than that, fish contains the so called “good fat” which is non dangerous, high is no saturated fatty acids and also essential fatty acids like Omega 3 and 6, that cannot be synthesized by itself by our organism.

Advantages:

- decreases the risk of cardiac diseases

- the essential oils offer fluidity to the blood and diminish inflammatory effects, decreasing the risk or arthrosclerosis

- Omega 3 and 6 diminish psoriasis and poliarthritis symptoms.

- fish contains D vitamin, essential in Calcium absorption

- iron from anchovies and tuna is 30 times better absorbed than the iron from vegetables

- oysters have aphrodisiac properties, stimulating the estrogen and testosterone, assuring a high sperm quality

- fats contained in fish meat have a positive effect on HDL cholesterol (the good cholesterol), increasing its quantity

- seafood have a low calorie content, being indicated for diets

Disadvantages:

-Shrimps are high in Calcium, but also in cholesterol

-All seafood may contain toxic quantities of pollution metals (Mercury), so be careful from where you purchase them.

-Fish that is consumed raw must be extremely fresh

-The fish skin shouldn’t be consumed due its high fat content

-Salty fish is contraindicated for high blood pressure or hepatic diseases.

Our heart functions 24/7, because all cells of the body are in permanent need of oxygen and nourishments, provided by the well functioning of the heart. Some nutritionists appreciate that the main method for preventing heart diseases is adopting a ‘neutral food’ diet.

Summers, we should consume all the berries we can find:  raspberry, blueberry, blackberry, because they have a high level of antioxidants that protect the organism.

Regarding the barbecue, leave the meat to rest for some time, because now, it is vegetables` time! The most healthy type of barbecue is the vegetables one. Start grilling mushrooms, carrots, eggplants, green peppers, tomatoes and so on. Sprinkle some seasoning on top of your grilled vegetables, some salt and pepper, thyme, basil, dill and lemon juice.

This type of snack offers your system the level of fibers rich in a substance known as lignine, which helps with keeping the cholesterol level at normal, which contributes also to reducing high blood pressure.

Also healthy for cardiac problems are goat cheese, tomatoes and quail eggs.

Nutritionists also consider that the fruit salad is the healthiest dessert for the summertime. Try it with apples, pears, melons etc. Peel all fruits and chop them into medium sized chunks, and, as a topping, mix a juice from a lemon with some honey, cinnamon and mint leaves, and enjoy healthy!!!

There are good and “bad’ fats, some toxic, some neutral, and some essential to good health. All animal and plant fats can be broken down into fatty acids, glycerin, and water. Fats and lipids are better energy sources than protein or carbohydrates.

We need to add fats to our diets because they carry the fatsoluble vitamins A, D, E, and

K. Vitamin K is easily destroyed by the use of mineral oil, Heparin and Dicumarol

(blood thinners), drugs, or aspirin. Most people overlook, the need for vitamin K, but it has recently been linked to intestinal disorders. It is important in the treatment of arthritis.

One rich source of vitamin K is alfalfa. The right kind of fat is essential for good health. most people consume too much of the wrong kind. Excess fat is stored in the liver, in arteries around the heart, and in all tissues.

Cancer of the breast, prostate, and colon, not to mention obesity and an increased risk of heart attack, are linked to a high-fat consumpation. The typical American diet consists of 40-50 % fat, a primary reason for the rise in the disorders mentioned above.

Saturated fats are behind many health problems, and should be omitted form your diet. They are behind heart disorders and arteriosclerosis (hardening of the arteries). High intake of saturated

fats have been shown to elevate serum cholesterol, and contribute to heart disease and cancer. Do not consume saturated fats! They slow the liver’s ability to remove arter-clogging LDL (low-density lipopreteins) from the blood. However, the nomounsaturated fats aid in removing LDl (bad fats) from the blood stream.

Saturated fats

Saturated fat is found in all animal products and many vegetable oils:

Butter/lard

Poultry

Beef

Chocolate

Plam oil

Coconut

Milk/cream

Cheeses

Bacon/pork

Palm

Coconut oil

• Eggs are one of the few nearly complete foods for a human body—nature designed them to be the sole source of food and nutrients to the fast-growing chick embryo. Their protein content is high, 13 percent (or 6 grams in each large egg). Even the egg shell is nutritious, 96 percent calcium carbonate, an essential element for building human bones (but how do we eat it?). If the kids get upset with bits of egg shell in their scrambled eggs, assure them that you are just trying to help them build strong bones.

• Once a favorite breakfast food in the  Anglo-Saxon world, egg consumption has steadily declined since the 1950s. Americans ate 402 eggs apiece annually in 1945 (1.1/day). By 1991 per capita consumption had dropped to 234 (0.6/day), but it is slowly rising again. In 1998 the annual consumption is 255 eggs. The major reason for the decline is all that   cholesterol in the yolk, a health concern to many people today. A large egg contains an average of 215 milligrams of cholesterol. Its total fat content is a moderate 5 grams or 10 percent of each egg. All the cholesterol and fat are in the yolk.

• Food scientists are working feverishly to reduce the cholesterol level of eggs, attacking the problem on several levels. One approach is to cut down on the development of cholesterol before the hen produces the egg. Biologists are putting laying hens on special to do that.
• Another approach is to chemically remove some of the cholesterol after the hen lays the egg. If we can take the caffeine out of coffee beans, surely we can reduce the amount of cholesterol in eggs to a tolerable level. It is just a matter of time. But to do this, biochemists have to remove the eggs from the shells and add chemicals that bind with the cholesterol, then remove the chemical together with the cholesterol. This part was easy. They ran into problem getting the eggs back into their original containers after they reduced the cholesterol. At this time they can only market the low-cholesterol eggs as scrambled or separated into yolks and whites.

• Genetic alteration of the hens is another approach they are working on. In early 1995, a small egg farm in the Milwaukee area introduced “designer” eggs with 25 percent less fat and 25 percent lower cholesterol using this technique.