You Look to Healthy to Be a Vegan
by Heather Richards
I have lived most of my life as a vegan. Growing up with my parents and siblings, I was exposed to fresh meat products more than fresh fruit and vegetables. I decided then young as I was that vegetarian (for Me) is the way to go.
As I became of age, married with three children, I decided to try and become a full on vegan, much to the disgust of many people around me. I became ill due to lack of nutrition in the foods I was consuming and the very little and limited knowledge of vegan foods and what was required to remain healthy. Everything around me seemed to contain animal products.
Given it was 20 years ago I have now perfected the “Art of Eating Healthy as a Vegan” I have spent many hours researching, testing and perfecting recipes and sharing my knowledge with others, so they too can be happy, healthy and energised.
Healthy living isn’t just a choice, it is actually an “Act” of choice. The way that one chooses to live in a world full of dangerous pesticides, unknown substances and mysterious elements.
The first words that comes out of strangers mouths is “you look to healthy to be a vegan”. There is never a day that goes by that I actually have to or choose to say the word “vegan” Whether for clarity reasons, before I buy some delicious chocolate or to share something about myself to someone I had just met.
Many people seen to be under the impression that vegetarian and vegans are malnourished and overly skinny (many also think vegetarians and vegans are the same thing), full of sickness and have no energy.
This can be true if you don’t look after yourself properly and eat healthy. How many people do you know that actually are true eating vegans? People that really practice the art of “Healthy Eating”.
What we put into our mouths is what we become. I can relate to this remark in many different ways. “We are what we eat’” However I truly believe that each person needs to be able to understand and determine what their body requires at every moment of the day.
We don’t just eat for pleasure, I know that pleasure has a lot to do with our choice of foods in life, but we need to truly focus on the other reasons why we eat! “Energy and Health” our driving force to walking, talking and playing. “Food” in all aspects of translation very much so has a huge influence on how we act and what we do.
The old saying that we must put fuel in the tank so it can run for another 500kms, also means that we must sufficiently fuel our body so we can function efficiently for the rest of the day. The Question is, “Do we want to Simply function or do we want to be energised and full of life for the day? I know which one I would choose!
Being a healthy vegan doesn’t mean that you have to miss out on delicious meals, scrumptious desserts and fabulous snacks, life as a vegan can be healthier and more energised than you can ever experience. Once you truly practice the “Art of Healthy Eating as a Vegan” you will never look back. You will wonder why you ever followed such a Rocky Path.
I have written this article after interviewing my Vegan Consultant. Visit her web site for the new “Simple Tasty Vegan Recipe” book for just $7.00 which is packed with some brilliant recipes or grab yourself a copy of the FREE mini version to try some recipes at http://HealthyVeganLiving.com
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Food And Diabetics - A Matter To Consider Seriously
by Mary Anne Durkee
The last few days have had me thinking about “What a person suffering from diabetes should eat?” Will a person diagnosed with diabetics have to give up all the good foods and resort to a rather bland diet.
There has been much talk of the disease and also a cookery book launch on the subject by eminent Indian food author “Nita Mehta”. With food expert like these who have been working on improvising recipes to suit specific health conditions life no longer is a drab for diabetics.
A few years back being diagnosed with the disease would mean having to give up everything that is sweet. However, with a lot of research that has gone into the disease per se, there have been important findings that go to show that all sugar is not bad. The findings have come as a real boon to most diabetics who love their food.
You do not have to give up all those great tasting dishes and go the spiritual way just because you have been diagnosed with the disease. You can continue eating most of all that you love. Just a attention to what you eat is what you must instill in yourself.
Diabetics, in simple terms, means either the lack of or the reduced levels of insulin in your body. Insulin helps to breakdown the glucose or sugar and thus, the reduced insulin levels or a lack of insulin results in high sugar levels in your blood stream. This results in the disease known as diabetes. Diabetes can be well-managed with a little attention to your diet and by leading a healthy lifestyle (exercise and a regular routine).
Diabetes till a few years back was considered one that is passed down through genes however, today forms of diabetes caused due to high stress levels and an unhealthy lifestyle is reported. It is also a condition seen in several children as well and is known as juvenile diabetes.
When on one hand, you may feel rather depressed that the disease would impose several restrictions on your diet, on the other hand, you must be happy that it is something that can be controlled by a few dietary changes. With just a few changes in your diet and some substitutions you can continue leading a good quality of life as before. Type 2 diabetes can be almost completely controlled with diet and exercise alone.
A dietician can help you in devising a diet that would help you eat your favorite dishes without doing you any harm. Slight changes in recipes and substitution of ingredients can go a long way in making the dish diabetic friendly.
Although each person who is a diabetic suffers from the disease, each person’s individual symptoms and requirements vary. You must understand how your body responds to different foods and accordingly work to devise a diet suitable to you.
-Keep a record of the food that you eat so as to be able to perfectly pin-point the problem areas and make the necessary changes in diet.
-Weight control too is very important.
-Take care to reduce the sugar, salt and fat levels in your daily diet.
-Low fat dairy products are recommended and while including chicken in your diet do ensure that you use it only after removing the skin to reduce the fat content.
-The cooking techniques like grilling and baking would be a better alternative to frying. Experiment with some low calorie cooking the tasty healthy way.
My research into food for diabetics continues and will soon be bringing you further details into meal planning and what to avoid and what to include in your diet.
Mary-Anne is a featured member and regular contributor at iFood.tv, http://www.ifood.tv, featuring recipes from all over the world.
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Saving Money On Your Food Bill During A Recession
by Shaun Parker
Well I’m guessing now, more than any time in recent history, is the ideal time to buy yourself a vacuum packer. I know, not what you were expecting me to say, but think about it for a minute.
We have the recession that the world has just been plunged into. Fuel prices rocketed before settling back to a level that a couple of years ago would have had everybody up in arms. If we can afford to get to work, we are lucky to keep our jobs with losses being felt through all sectors. If we keep our jobs, we need not expect a pay rise anytime soon but we can expect the cost of living to continue rising.
Despite food price wars being conducted through supermarkets it’s still very difficult to feed your average family on under one hundred pounds a week. If you could, would you be able to afford the gas or electric to cook them on?
So, the cost of everything goes up whilst our incomes at best freeze and at worst, reduce drastically. What, I hear you ask, has this all got to do with vacuum packers?
Well, we cannot afford to waste money or waste food. Entire mountains of food are wasted everyday through either peoples laziness when it comes to storing or to inefficient food storage causing food to deteriorate to a point where it cannot be saved.
Vacuum packers are available for the household that will seal food much more efficiently than any other method. All air is removed from the packaging and the food remains as good as the day it was sealed.
Complaints have been made to the press about health concerns covering vacuum packed food and/or the packaging that comes with it. However, in this day and age of needing to be a lot more thrifty than in the past, vacuum packers are an ideal addition to the home. They save time and money and food that is well sealed and packed will take up less room in the fridge than a roughly parcelled piece of food.
Another issue that can affect the decision to buy a vacuum packer is food safety. Many a time a person has actually been poisoned from a lack of awareness about food safety and some people have even died from contaminated food. If you are catering for the young and elderly within your home - the vulnerable - then you need to be ever more cautious of the way you store and prepare food.
These vulnerable people are even less likely to fight off disease from contaminated food than the average healthy person. They can be struck down very quickly from something that might not cause more than an upset stomach in somebody else, and this can leave them hospitalised or worse.
We are much more alert these days as to the safety aspect of storing food. This is thanks to so much research being done into the subject. It is a simple matter nowadays to keep cooked meats away from raw, to keep raw meats at the bottom of the fridge to prevent them from dripping onto anything else and to keep fish for a limited term.
These are standard things that are now taught in school and have come a long way in preventing illnesses from food contamination but the more we learn and the more pushed for money we become, the more the need to find ways to make our budget and our food go as far as possible.
Shaun Parker is a leading health expert with many years of experience in the food industry. Find out more about vacuum packers at http://www.superiorfoodmachinery.com/products/packaging/vacuum-packers.asp
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How Foods Affect Your Moods
by Bob Lachinet
Did you know that eating habits have an effect on state of mind? If you’re like many people, you may find that you feel sleepy after lunch. Or, if you haven’t eaten in awhile, you’re impatient and angry. When it comes to the food-mood connection, we’re just beginning to understand how the quality and quantity of the nutrients available in our food impact our emotional resiliency and stability.
What we eat affects our production of neurotransmitters and hormones, as well as our overall energy levels, and the quality of our synaptic connections. Plus, stress boosts levels of epinephrine (adrenaline), and other stimulating neurotransmitters, while suppressing calming ones. Skipping meals, consuming caffeine and sugar for energy, and fast food meals make this effect worse.
How can you make sure that what you eat helps your moods in a positive way? Brain chemicals, called neurotransmitters, regulate your moods. Serotonin and gamma aminobutyric acid (GAMA) calm us, while dopamine stimulate us. Keeping these in balance also balances our mood. And, certain foods can impact this balance. Proteins like those found in meats like chicken, fish, eggs, nuts, and legumes-these provide chemical units known as amino acids. Amino acids form the foundation of your neurotransmitters.
Serotonin: This keeps your mood upbeat. Fish, eggs, chicken turkey, and other meats all contain the amino acid tryptophan, which your body makes serotonin from. Iron, zinc, and the vitamins B3, B6 and C help the enzyme reactions for this process.
GABA: This neurotransmitter keeps your mind calm and focused. Halibut, legumes, brown rice, and spinach contain the amino acid glutamine, which your body converts into GABA. Vitamins B3, B6 and B12 help the enzyme reactions for this process.
Dopamine: This is the neurotransmitter that makes you feel like you’re full of energy. Your body converts the amino acid tyrosine (found in protein) to dopamine, and you can find extra tyrosine in almonds, avocados, dairy products, and pumpkin and sesame seeds. Vitamin B6, magnesium and zinc help the enzyme reactions for this process.
Norepinephrine: This is also a simulating neurotransmitter, which your body makes from dopamine with the help of the mineral copper, and vitamins B6 and C.
How to fuel your brain:
First - eat whole foods that are rich in protein, complex carbohydrates, healthy fats, vitamins and minerals.
Second - eat a protein rich breakfast every day, such as eggs with whole-grain toast or fresh fruit.
Third - cook foods lightly (saute or stir fry) - overcooking alters foods protein structure, making it harder for your body to process.
Fourth - avoid fast foods.
Fifth - eat regular meals and make sure you get good quality protein.
Lastly - add supplements to your diet. A good quality, high-potency multivitamin or B-complex vitamin. You want to look for 10 times the recommended daily value of vitamins B1, B2, B3, and B6. And, add fish oils (omega-3’s) to your diet as well. Omega-3 fats also are essential for normal brain function. Your brain is about 70% fat, and needs omega-3’s to help assist brain cells in communicating with each other. Plus, three different studies published in June 2006’s issue of the American Journal of Psychiatry found that omega-3 fish oils can ease depression and mood disorders, and lower suicide risk. Just keep in mind that if you’re using blood thinners and other medications, omega-3 supplements might interfere, so you might want to talk to your doctor first.
Just remember - what you fuel your body with is what is also feeding your brain!
Bob Lachinet is the owner of Fitness 4 Home Superstore, a specialty fitness equipment dealer recently named the #1 choice for home fitness equipment in Arizona by BestFitnessDealers.com! To find the best fitness equipment in Arizona visit http://www.fitness4homesuperstore.com
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Understanding The Wine Trade Agreement Between European And U.S. Wineries
by Kent Campbell
Most people who live in the United States don’t realize what goes into getting a bottle of European wine on the shelf of their local grocery store. People also don’t realize that many U.S. wines also sit on the shelves of European stores. Trade agreements and agreements on winemaking practices are just the beginning of what it takes for both European wines to be available in the United States and U.S. wines to be available in Europe. This article details the specifics of the most recent wine world trade agreement between the United States and Europe.
European and U.S. winemakers signed a wine trade agreement in March 2006 that only took a mere 23 years to complete. While it isn’t totally clear why it took quite so long for these winemakers to come to an agreement, wine producers celebrated because now both small wineries and large wineries like Gallo and Franzia could devote some of their production to export markets.
The agreement addresses a previous sore point for both sides, the “mutual recognition of currently authorized U.S. and EC winemaking practices and recognition of each other’s wine place names of origin.” Robert Koch, CEO of The Wine Institute, praised this first part of a forthcoming larger agreement. Members of The Wine Institute export 95% of U.S. wine and believe this important first step will help to establish further continued communication that will hopefully reduce the huge EC subsidies to the wine sector of The World Trade Organization.
One of the main reasons the agreement took so long was because European winemakers did not like that U.S. winemakers added acid to balance their ripe wines. The practice of adding acid is against European winemaking laws, although they don’t usually ripen their wines to the point to where they need to add any acid.
Alternatively, laws do allow European winemakers to add sugar into their cold vintage wines, which U.S. winemakers are not allowed to do and which is not necessary due to the warm climate of California. European winemakers also oppose the U.S. winemaking practices of adding water during fermentation to reduce a high alcohol level and adding wood chips to wines to suggest barrel aging. As part of the agreement, U.S. winemakers can now continue these practices whether a wine is destined to stay in the U.S. or will be exported to Europe.
Another issue that extended the time it took to reach an agreement includes the names of many U.S. wines. Names such as Burgundy, Chablis, Champagne, and Port are all place names in Europe, which has long been a sore point for Europeans. If the European winemakers were to turn the tables on U.S. winemakers, they would label their wines Sonoma or Napa, but none has ever done so.
This would be illegal in the United States as by law, domestic labels can only bear the name of a place if the grapes used in making the wine were grown there. The most inexpensive, but biggest selling, labels in the U.S. won the argument, including Almaden Chianti, Gallo Hearty Burgundy, Inglenook Chablis, Korbel Champagne, and Paul Masson Chablis. The new agreement allows U.S. winemakers to continue using these places names on existing domestic wine labels, but prohibits it on new ones.
Half of the $658 million in U.S. wine exports in 2005 were from European sales. That amount is small compared to the $2.6 billion earned by European winemakers for exported wine sold in the United States. With U.S. exports increasing 200% since 1997, the U.S. has some catching up to do. Even more to the point of this agreement, European winemakers want to protect the enormous market they sell to in the U.S. This is ultimately why they agreed to trade a little copyright and accept some added water and oak chips.
Kent Campbell is a co-author for Celebrations Wine Club in collaboration with Anna Maria Knapp. Celebrations Wine Club (http://www.celebrationswineclub.com) is a reputed wine of the month club, and one of the few wine clubs offering the best wines for over 18 years.
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