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Homemade Dog Food Recipes – Which Ingredients Must Be Included?

admin — Sun, 05 Feb 2012 04:51:45 +0000

If you are feeding your dog a homemade dog food diet, or are considering doing so, it’s vital to use the correct portions of the right ingredients and make homemade dog food that is correctly formulated to ensure your dog stays healthy.

That’s why using any old recipe you stumble across on the Internet to prepare your best friend’s homemade dog food can be troublesome. Be sure to carefully assess any homemade dog food recipe you are thinking of using to make your dog’s food and ensure that it includes the right amount of the right ingredients to in turn ensure that your dog will be eating a well-balanced, healthy diet that totally meets their nutritional needs.

So what key ingredients should you be on the look out for in healthy homemade dog food recipes?

The standard formula for well-balanced nutritious homemade dog food is about 50 percent protein, 25 percent vegetables (finely chopped or pureed for ease of digestion), and 25 percent grain (like oatmeal or brown rice). Add in some supplements of vitamins, minerals, and oils rich in omega-3 for healthy skin and coat as well.

And exactly what kinds of foods should be included?

Excellent candidates for inclusion in your homemade dog food recipes include both raw and cooked meats, cooked grains, cooked eggs, cooked veggies and most fruits are fine to include as well. Be sure to stay clear of grapes though. To be even more specific…

1. Chicken, turkey, fish and beef – Dogs need heaps of protein, and meat is a terrific way to get it. As mentioned previously, meat should be the bulk of your dog’s diet. Want to make your own dog food as promptly and easily as possible? Then choose ground beef or turkey as they are already conveniently chopped up for you. It’s best to cook all meats, but this is specially important for ground meats as there are lots of surfaces in ground meat upon which dangerous bacteria can grow.

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2. Eggs – Eggs are an amazing protein source and they are as good for your dog as they are for you. Raw eggs frequently carry harmful bacterial growth, so be sure to scramble them or hard-boil them before inclusion so as not to contaminate your homemade dog food recipe with an ingredient that may potentially be unsafe for your pooch.

3. Chopped Fresh Veggies – Essential and trace vitamins and minerals of all sorts are waiting within vegetables, and you want to make sure your dog gets a wide variety of them. As mentioned earlier, finely chop or puree them to enable easy digestion. Winning veggies to include are kale, celery, carrots, cucumbers and zucchini. Peas and spinach are also popular puppy pleasers.

4. Starch – While many people fail to include it, homemade dog food recipes should contain some starch. Don’t forget about some energy-producing items like baked or boiled potatoes and boiled or steamed brown rice. Carbohydrates like these provide sustained energy that will help ensure your dog has plenty of energy between meals.

Are there any ingredients that should be avoided in homemade dog food recipes?

Yes! Don’t include onions, chocolate, avocados, nuts or garlic. Never include grapes or raisins either. For a variety of reasons and in a variety of ways, these foods can make your dog sick. But there’s lots more you need to know about what to avoid.

Click on the more information link at the bottom of this page to access a complete list of 33 human foods that are toxic to dogs.

If you want to skip the learning curve, or you just don’t want to take any risks when it comes to your dog’s health, then ideally you should get these expertly-developed homemade dog food recipes now.

Will your dog be glad to switch to homemade dog food?

Sure, but you’ll need to do it gradually. Without question your pooch will soon be very appreciative of the extra tasty, super high quality food you are serving him or her up, made from healthy natural ingredients, prepared using wisely selected safe, nutritionally-balanced homemade dog food recipes.

Please note though, it’s quite common for dogs to encounter a temporary stomach upset throughout a diet switch. If that’s the case, it could mean you’re trying to make the switch too fast. For most dogs, though, you can make the change in three or four days, but don’t be afraid to play it safe and take longer, mixing a little more homemade dog food in with your pet’s regular food each day.

Select the best ingredients you can find, avoid things that are harmful and make the change over go as smoothly as possible. When you start using healthy homemade dog food recipes for your pooch’s meals, you’ll have a happier, healthier dog that will live longer than those whose owners feed them chemical-laden commercial dog foods.

If you haven’t done so already, make the change to healthy homemade dog food today and relish the additional years you’ll have with your precious pooch.

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Boston Restaurants – Foods That Represent This City

admin — Thu, 05 Jan 2012 04:51:46 +0000

Can you imagine a trip to Beijing without eating Peking Duck or a journey to London without trying out Fish and Chips, assuming of course that you are not a vegetarian? There are certain dishes that are inextricably connected with specific cities and no journey to that city is complete without trying out some, if not all, of them. Boston is a city that dearly loves its food and there is a multitude of restaurants where you can get delicious foods from all over the world. However, there are certain dishes that you simply have to try because of their connection with the city.

The dish that is perhaps the most commonly associated with Boston is chowder. This seafood soup is a prized delicacy and it is available in many places because locals and tourists alike order it. It is a tasty and filling dish, so you should order your entrée accordingly. You should also try out Parker House Rolls, dining at the Omni Parker House Hotel if necessary because this is where they were invented. Boston is known as Beantown because this food is very popular here, and you should therefore try out the baked beans that many restaurants serve. Even Boston burgers are quite different from the ones served elsewhere, with the patties being a bit thinner.

There are many Boston restaurants that serve excellent desserts and you can choose from a huge selection of Italian desserts at the various restaurants here. However, you cannot truly say that you have experienced this city unless you try out a Boston Cream Pie to complete your meal.

You will not have to look too far to find Boston restaurants serving these dishes. However, it would certainly help if you found out beforehand where you can get the tastiest options. The internet can help you find out where to get the food you wish to try out.

Crispy Hash Brown Cups

admin — Fri, 23 Dec 2011 07:52:17 +0000

The New England Journal of Medicine recently published a study of 120K average men and women over a 13 year period. They found there was an average gain of 3 pounds over four years. When they listed the foods that contributed the most to weight gain potatoes came in 1st and 2nd! The best of the worst foods were potato chips, potatoes, sugar-sweetened beverages and red meat. Not every form of potato is bad. A fried potato increases levels of blood sugar quicker than an equal amount of pure table sugar, and that is without all the sour cream, bacon bits and accessories.

However, potatoes are recognized for their protein, multiple vitamins and minerals. The question for concerned chefs or the preparer of the family dinner is how to maximize potato power while minimizing the unhealthy aspects. The simplest way is baking rather than frying and using small amounts of potato with healthy accessories.

A great idea is crispy hash brown cups. These are used with shredded potatoes put in mini muffin tins. to be exact, you will need:

3 ounces light or tofu cream cheese
black pepper
2 medium russet potatoes
4 tablespoons melted butter
2 ounces black or red caviar, generally beluga caviar is recommended

If you can prepare the night before, its best to half-cook the potatoes, make sure they are cool, wrap them and refrigerate until morning. Take them out and put the potatoes in a medium saucepan. Fill with water and bring to a boil. Cook them until you are able to insert a knife, but not easily. Remove them from the water and let them cool. Peel and coarsely grate the potatoes. Toss the shredded potatoes to evenly distribute cooked/uncooked shreds.

Gently brush the inside of the muffin tin cups with the melted butter. Line the inside of each cup with shredded potatoes, patting into place. If you want a nice lace effect, you can have a few of the shreds to lay over the edge

Bake for about 25 minutes in a preheated 450° oven. The potato shreds should be a golden brown. Allow to sit for about 5 minutes and gently sprinkle the pepper.

Get a blunt table knife and remove the potato from the tins to a serving platter. Put on a dollop of the tofu or light cream cheese then top with a dollop of beluga caviar. These make fantastic, health-conscience appetizers that are sure to be the hit of the party!

Health Food Store Offer Phenomenal Benefits

admin — Mon, 05 Dec 2011 04:51:47 +0000

Health Food Stores are an incredible resource offering vitamins, minerals, organic foods and an incredible array of supplements and natural products vitally important for optimal health. Many consumers have characterized the results of their efforts to naturally resolve a particular health condition, illness or diseases, as nothing short of a miracle.

The number of stories of people reversing disease and illness and conditions by way of juicing, whole foods or combination of vitamins, minerals, herbs and other supplements, is simply astounding. Our bodies “thrive” on natural organically grown foods and products. In order to understand how natural foods fit into the scheme of our health and lives, you only need to recognize that in the time-line of human evolution, all we ingested and had access to for millions of years were only whole natural foods. Man did not have access to fast food, processed foods, artificial flavors and preservatives, until the last 100 years or so.

As such those items are foreign to our body’s. By ingesting those foods and supplements which are friendly to our bodies and our system’s, we provide ourselves with those elements most similar to those already present within our bodies. If you think about it, back in the 1700′s or the 1800′s, stores that we consider “health food stores” today, were simply your average store of the day. Unfortunately, these are the very same stores that have to “fight” to be recognized and accepted by mainstream society. The health care system although extremely effective and incalculably important for saving tens of thousands of lives each year for those in need of urgent emergency room services or extreme conditions of advanced illness, may not always be as effective for conditions that aren’t yet recognized or do not always share the pharmaceutical industries “profit driven” beliefs.

So it behooves the consumer to look after their basic health needs in conjunction with modern medicine, rather than just one that only seeks a physician to help once they’ve allowed a condition to progress to an unacceptable point. Appliances such as juicers, and other homeopathic devices, for those interested in maintaining healthy lifestyles can often be located at these stores as well.

Health food stores not only provide consumers with an incredible variety of whole foods and organic products, supplements and vitamins, but they also are what our bodies are able to most efficiently utilize and assimilate. Health Food Stores simply haven’t received the recognition that they truly deserve.

Cooking Tips TV Scam

admin — Sat, 05 Nov 2011 04:51:48 +0000

“Cooking Tips From Around the World, A Culinary Travel Adventure”
is the First International Enhanced e-Cookbook!
Complete with Tips, Recipes, Cooking Videos and a Travel Log!

* Discover Cooking Tips from Around the World with the ease of your Fingertips from some of the best International Cooking Schools and Chefs!
* International Recipes and Tips with Videos will help you learn how to prepare Unique Cuisine from some of the best Culinary Professionals.
* Explore Exotic places and the Foods people enjoy!
* A true Multimedia Experience with easy to read Recipes and great Videos make cooking Worldwide Cuisine easy to prepare!

Join me in experiencing classic international cooking, the culture, products and the people who are passionate about their regional recipes and food.

This Enhanced E-cookbook is filled with great recipes, cooking videos with tips and photos taken while I was on a solo international culinary adventure. Start in New Zealand and travel to Australia, Hong Kong, Singapore, Bali, Thailand and Europe.

You’ll learn great tips and recipes from some of the best Culinary Professionals around the world who will teach you, in an easy to understand English speaking format, how to cook their regional cuisine with products that are readily available worldwide.

Watch the videos and learn first hand how to prepare some of the best recipes that will take you on a culinary travel adventure. Learn how to prepare mussels, seafood and lamb from New Zealand. Classic Australian breads, desserts, tarts, fowl and more. You’ll learn how to make Dim Sum and Traditional Hong Kong recipes. Clay Pot cooking and Malay recipes and spices from Singapore plus Chinese Medicinal Tips. Balinese fruit carving, satay and rice dishes. Real Thai Classics from the best cooking school. Authentic Shepard’s Pie, soups, edible garden tips and British classic recipes. From Italy, you’ll learn and watch how to prepare the best Risotto, Polenta, sauces, desserts and much much more. I hope you enjoy and learn about the unique people, products and cuisine from around the world.

Grab A Copy Click here

Detour to Restaurant Food Trends

admin — Wed, 05 Oct 2011 04:51:41 +0000

Nobody really knows what are going to be the major changes that await restaurant owners and restaurant businesses but the trends with food are certain to grow and improve and even evolve in the next coming years.

Today, there are about 4 out of 10 restaurant diners each day. That means; more and more people find it easier, comfortable and fast to dine at restaurants at least once a day. Because of this increasing interest and changing diner traits, restaurants should also adjust and make sure that they serve only the freshest, safest and healthy food for their frequent customers.

Self-medication and disease-free food is the top requirement in following restaurant and food trend. It’s not all about the taste of the food or the look of it that matter to customers but also, the healthy benefits it gives off. Customers who are health-conscious would know whether the fresh vegetable you serve is really fresh. As the restaurant owner, you wouldn’t want to have your business affected by comments as small as this one. But all small things grow to be big so watch out for this part.

Speaking of freshness, this would usually appeal to most customers especially when you have a wide selection of freshly baked items, salads, sauces and other produce. Your customers will benefit the same health and nutrition goodness by serving the mentioned fresh selection. This doesn’t only increase your restaurant’s “health consciousness” reputation but customers will find it even safer to dine frequently because of the clean food.

Still, these aren’t just the food trends a restaurant can start following; there are several items to look in to which means, it just always pay to know the latest trend about your business.

Stir Something up in the Kitchen With Simple Food Recipes

admin — Wed, 05 Oct 2011 04:51:40 +0000

It is a well known fact that eating healthy balanced meals is the best way to maintain good health, but it is often hard to do that when cooking takes time, and today’s busy lifestyles allow for very little of that. This makes finding simple food recipes all the more important, especially when there is a hungry family to feed.

Food recipes can be found online or in cookbooks sold at bookstores or on library shelves. Most households have at least one or two on hand for locating special recipes that are favorites, but many of those books have complicated instructions and large numbers of ingredients. So, what is a person to do?

The best way to find a solution to your problem of what to cook for dinner or any other meal for that matter is to get your hands on some simple food recipes that are chock full of healthy ingredients but take very little time to prepare. That way you will be able to get the entire family involved with the preparations, and have fun doing something special together.

Kids love to get their hands into preparing meals and specialty items using food recipes to guide them, and who knows before long you will have taught them how to make dinner for you. The most important thing you will be teaching them though may not be about food, it will probably be about the importance of togetherness.Simple food recipes are the best ones by far because they are easy to follow, and require less effort than their more complex relatives. Most of the time they come with straight forward instructions like ‘stir the wet and dry ingredients together’ and that is all there is to it except to ‘slip the mixture into a pan and bake for 30 minutes’.

You might even want to get Dad involved in whipping up some simple food recipes because men are notorious for trying new things. With that in mind, you could just find that you have a whole new dish, seasoned to perfection. Now that is something to look forward to when it comes to food recipes. Experimenting with spices and flavoring will always turn up some interesting concoctions.

Don’t forget to have your camera handy when you are stirring up some simple food recipes with your family because you are sure to get some great shots from time to time with flour on noses and chocolate smeared from head to toe. That is all part of the fun of trying out new food recipes and enjoying the pleasure of working with favorites from the past.

Speaking of those simple food recipes, as you discover those that you just cannot live without, it would be a good idea to mark them down on an index card and store them in your recipe box. That way you will have the best of the best all ready for the next time you decide to stir something up in the kitchen with special food recipes.

Basic Chicken Cooking Tips

admin — Wed, 05 Oct 2011 04:51:39 +0000

Chicken is quite versatile and can serve as the cornerstone for making tasty and nutritious meals. There are so many things you can do with it. Let’s look at preparation and cooking tips that will have you and those you share meals with super impressed with your dishes.

Chicken Cooking Tips – Preparation Methods

We’ll look at wet and dry seasonings and spices we can use to prepare our poultry. If you are pressed for time you should use dry seasonings since marinades need time to have the flavoring absorb into the chicken. Ingredients I love to use in my marinade include:

• Teriyaki or soy sauce (or half of each for a nice combined flavor)

• Olive oil

• Fresh lemon juice

• Liquid smoke

• Worcestershire sauce

• Minced garlic

• Splash of Jim Beam or your favorite bourbon

If you’re in the mood for using dry seasonings, these are some of my favorites:

• Montreal Chicken seasoning

• Ground black pepper

• Chili powder

• Garlic powder

• Onion powder

• Ground red cayenne pepper

• Paprika

• Tenderizer (helps keep it tender and from drying out during cooking)

A favorite way for many to make chicken is with classic barbeque sauce. Of course you can go to the store and grab your favorite bottle, but if you’re like me, you like to add your own personal touch, even if this means making your own barbeque sauce. I like mine spicy. Here are the basic ingredients, but by no means are you limited to these:

• Chili sauce (or ketchup)

• Brown sugar

• Olive oil

• Vinegar

• Liquid smoke

• Worcestershire sauce

• Tomato paste

• Hot sauce (optional)

Of course, there are plenty of more-involved recipes you can try out and experiment with. Let’s move on to the cooking phase.

Chicken Cooking Tips – Cooking Procedures

So using one of the above seasoning methods, or your favorite recipe, your chicken is now ready to cook. The best ways of cooking poultry are by:

• Baking

• Sautéing

• Frying

• Grilling

Baking is a convenient, non-messy way to cook poultry. Easy clean up as well – just remove and throw away the foil from the pan and you’re all done. Preheat the oven (or the toaster oven) to 375 – 425 degrees, place the chicken in a foil-covered baking pan and place in the oven. For thin pieces, I’ll usually cook them at 375 for around 12 minutes. For thicker pieces the cooking temperature will be 425, between 15 to 20 minutes depending on thickness. The main worry with baking is overcooking, as chicken tends to dry out in the oven if cooked too long. To be safe, cut a small piece to test. Keep in mind the chicken continues to cook after it’s taken out of the oven, so it is okay to take out of the oven if slightly rare.

I’ll sauté my chicken when I’m in the mood for stir-fry. It goes fantastic with red peppers, onions and snow peas. I like to slice the breasts into thin strips, which allows more of the surface area to be smothered in the sautéing juices.

Fried chicken is a classic. Roll or dip the poultry in your favorite breading or batter and toss in the deep fryer. Not much beats the taste of good old fashioned fried chicken. It cooks really quick in the deep fryer – usually five minutes or so. You are guaranteed to have juicy, tender chicken when you fry it because the batter and oil will help seal in the juices. I don’t eat as much fried now as when I was younger because I’m watching my health and waistline, but boy did I always love the taste and aroma of fried chicken.

For many people, especially now that spring is here, and summer is approaching, nothing beats the taste of chicken fresh off the grill. Follow these steps when grilling:

• Get the grill nice and hot

• Put the chicken on the grill on has the flames nice and high

• Cook for 1-2 minutes, then flip and cook 1-2 minutes on high flames

• Reduce the flames to medium, then continue to cook, flipping every 2-3 minutes

• After 10 minutes total cooking time (a little longer for thick pieces), chicken should be done

This sears the chicken on the outside, giving it a bit of a crunchy or crispy texture, while keeping it moist and tender on the inside. When grilling barbeque chicken, be sure to have spare sauce to rub on it at the end of cooking as some will have burnt or fallen off.

We hope you enjoyed these tips for cooking chicken, and that they help you prepare entrees that the whole family will love.

Health Food Scams

admin — Wed, 05 Oct 2011 04:51:38 +0000

Recent infomercials for various health food and supplement “miracles in a bottle” brings to mind the old fable of King Jack, the ruler of Anesthesia:

Content with the state of affairs throughout Anesthesia, but sensing the need to be more in touch with his constituents, King Jack appointed members of his staff to seek out the knowledge from the greatest minds in the kingdom. Upon their return they presented the king with several volumes worth of information. Delighted with the response, yet perplexed with the amount of data collected, King Jack responded with a request to condense the information into a single volume.
After an initial assessment of the condensed version, the king then petitioned to have the information expressed in a single phrase consisting of five words or less. The advisors to the king deliberated for several days and returned with their consensus on the single phrase which best represented the wisdom of the intellects throughout Anesthesia; “THERE AIN’T NO FREE LUNCH.”

It is a “free lunch mentality”, as proclaimed through various marketing channels, that offers physical and mental nirvana through indulgence in commercially available brews, nutriceuticals and medicinal concoctions without legitamite regard for the fundamental principle of pharmocology. Surely if these products have any viable active ingredients, there are certain to be potential complications associated with intoxication or contraindications. Intuitively, a red flag should go up in our heads every time we are confronted with a product that will most certainly have some known and unknown physiological effects. That which is construed as truly pure, or natural is certainly the antithesis of the movement that advocates the mass consumption of food extracts or concentrates held together with binders, suspended in questionable diluents, or encased in synthetically derived gel caps.

Public scepticism over contemporary therapeutic medicine has been a contributing factor to the evolution of a billion dollar health quakery industry. Proponents of the health food culture support what they refer to as a “natural” approach to health and vitality through the use various pills, powders, and potions. Among these products are everything from megadoses of vitamins and minerals to nostrums such as bee pollen, ginseng root, dired algae, and a range of homeopathic products.

These medicinal potions are promoted as having generalized curative or restorative powers for everything from the common cold, chronic fatigue, and sexual disfunction to cancer, heart disease, diabetes, and other assorted chronic diseases. Beyond the question of efficacy, the consumption of such products may indeed preclude the use of scientifically substantiated medical protocol. Promoted with the cooperation of newspapers, magazines, book publishers, multilevel marketing schemes and franchised retail outlets, these concoctions are unregulated and readily dispensed without provisions for gender, individual physiology, or guidance concerning contraindications or toxicity.

Product promotions are based on a distorted logic that attempts to extrapolate a correlation between an outside piece of scientific data, and a health food product. Independent third party testing of some supplements suggest an absence of a viable quality control program as witnessed through product inconsistencies, impurities, degradation, and bacterial contamination.

The Health Food Industry Free Ride

The Dietary Supplement Health and Education Act (DSHEA) of 1994 classifies herbs – and concentrates, extracts, and constituents of herbs – as “dietary supplements” and shelters such products from drug and food-additive regulations. The act transferred the burden of proof of safety from supplement manufacturers to the FDA. This act provides the loophole by which the marketers of dietary supplements can make exaggerated health claims for everything from Bermuda grass clippings to mountain lion urine, and it would be up to the FDA to prove the product unsafe.

Natural Food Better than Processed Food?

The term ‘natural’ has become a catch-word for numerous consumable products ranging from beer to cough remedies.

If you check the tobacco isle in your local grocery store, you will notice some brands of cigars and cigarettes labeled as using “All Natural Tobacco.” In general, a “natural” product is promoted as having an inherent goodness beyond that of its processed counterpart. Theoretically, food that incurs alteration as part of an established food processing protocol is diminished of its vital factors.

The proposition that natural foods are superior to their processed foods is short sighted and void of scientific objectivity. If we define “natural” as that produced solely by nature, not altered, treated, or disguised, then we must renounce years scientific developments in food processing technology that have provided an abundant and wholesome food supply.

* Microbiology as a science, has advanced the technology for the understanding of food-borne bacteria. Microbacterial diseases in unprocessed liquid food products such as milk and fruit juices, have been dramatically reduced, and in some cases eliminated through pasteurization. Due to numerous disease outbreaks, attributable to the consumption of unpasteurized fruit juices, the Food and Drug Administration has mandated the presence of the following warning statement for unpasteurized products:

WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
Food allergy is a serious condition where the body’s immune system reacts to a certain component, usually a protein. The reactions can range from a mild discomfort to a more serious and life-threatening reaction known as anaphylaxis. The process of food oil refining removes the protein which would trigger such reaction, thereby eliminating the inherent dangers of touted natural or cold pressed oils.

Patulin is a toxic and potentially carcinogenic (cancer causing agent) mycotoxin found in apples at varying levels of concentration. In a study designed to compare organic and conventional apple juice, samples of each were purchased and analyzed to determine the concentrations of patulin. The conventional apple juice had patulin ranging from 250 micrograms per liter up to 4,000 micrograms per liter. The organic apple juice had patulin at rates up to 45,000 micrograms per liter. This study suggests that apple processing and concentration of patulin are inversely correlated.

In the final analysis, the accepted definition of what constitutes a natural food may lie somewhere between two opposing extremes of the conservative “mulch munching” devotee foraging for wild edibles, and the more liberal “ballpark frank, junk food junky.”

Toxic By Nature

The natural foods industry has grown largely because of the erroneous notion that naturally occurring substances makes them safer as drugs or medicines than their processed counterparts. A quantitative analytical scrutiny of that which nature has provided reveals the presence of numerous natural toxins:

Ricin, an extremely toxic lectin found in legumes and fatal to humans, was used as an insecticide at one time. Fortunately, heat destroys the toxicity of lectins.
Chick peas and vetch contain lathyrogens which can potentially cause a crippling paralysis of the lower limbs and may result in death.
Protease inhibitors are widely distributed throughout the plant kingdom, particularly in the Leguminosae and, to a lesser extent, in cereal grains and tubers.
Potatoes contain numerous natural poisons, including solanine, a narcotic-like substance. Solanine is known to cause neurologic and/or gastrointestinal problems. Solanine can build up to toxic levels when potatoes are exposed to sunlight during storage.
Cassava, lima beans, and the seeds of some fruits–apricots and peaches for example, are members of a group called cyanogens, precursors to the deadly poison cyanide. As a point of interest, laetrile is a cyanogen that was mistakenly represented as a cancer cure. While laetrile was effective in killing the cancer cells, it did so only at a concentration lethal to patient.
Broccoli, brussel sprouts, cabbage, cauliflower, mustard greens, radishes, and turnips all contain small amounts of goitrogens (glucosinolates), that can enlarge the thryroid gland and aggravate thyroid problems. Goitrogens are estimated to contribute approximately 4% to the worldwide incidence of goiters in humans.
The most potent natural toxins responsible for human health risks are the mycotoxins. These are toxic metabolites produced by fungi infesting foodstuffs, especially cereals and nuts. Mycotoxins are known to have caused ergotism “St. Anthony’s Fire,”
To avoid poisoning, eat all foods in moderation, choose a variety of foods, and avoid fad diets that advocate single food consumption concept.

Toxicity Through Concentration

Any substance in food may have a degree of toxicity whether naturally occurring or deliberately added. The problem with eating a food concentrate is that it maximizes the amount of a particular hazardous substance. Once again we are faced with the “more is better” mentality. Can an extract from food be more healthful than the food itself? Let us consider fruit juice. A glass of orange juice contains about one tenth as much fiber as an orange and twice the calories. The effects of the juice on the human body are as straight forward as physiology 101.

Fruit juices drive blood sugar levels too high. The rise in sugar calls out extra insulin, which in turns stimulates the appetite. This mechanism is especially bad news for diabetics and for people trying to lose weight. Juice is good food, but it isn’t medicine, and certainly is not better than the whole fruit. Ounce for ounce, orange juice has about as much vitamin C as an orange. The fruit itself contains more of some nutrients, and especially more fiber and photochemical.

The Omega-3 Craze

Derived from eating fish, omega-3s may reduce blood clotting, reduce triglycerides, and make the heart less susceptible rhythm abnormalities. In addition, research has demonstrated that fish oil may help relieve inflammatory symptoms of auto-immune diseases such as rheumatoid arthritis or psoriasis.

Fish oil capsules however, come with potential adverse effects, including an excessive reduction in the ability of blood to clot, increasing the risk of hemorrhagic stroke. The capsule form may also raise cholesterol levels in some individuals. Further more, as pesticide resides concentrate in animal’s fat, fish oil capsules serve as a potential source of concentrated pesticides.

Vitamin Toxicity

Vitamins are categorized as fat-soluble and water soluble. The fat soluble vitamins—A, D, E, and K—generally occur together in the fats and oils of foods. These vitamins are stored in the liver and fatty tissues until the body needs them. It is the capacity to be stored that allows for a potential toxic buildup of fat-soluble vitamins. 25,000 IU daily of vitamin A may cause liver damage or lead to anemia and gout – a form arthritis. The best way to ensure a safe vitamin A intake is to steer clear of supplements and instead to eat foods to obtain it.
Vitamin D is the most potentially toxic of all vitamins. People who take supplements containing vitamin D may easily overdose, not aware that their tissues are building up stockpiles of the vitamin. Overdose of D leads t loss of appetite, nausea, vomiting, diarrhea and serious disorders involving the calcium content of the blood and the distribution of the calcium ion throughout the body.

Cases of vitamin E toxicity are rare, and high doses taken over a short period seem to have no adverse effects. People that take anticoagulant medication risk uncontrollable bleeding when they take large doses of vitamin E.

Vitamin K toxicity can result when supplements of a synthetic version of vitamin K are given, especially to infants or pregnant women. Toxicity induces breakage of the red blood cells and release of their pigment which colors the skin yellow. Vitamin K toxicity also causes brain damage. Because the vitamin K contained in supplements can easily reach toxic levels, it is available as a single vitamin only by prescription.

The water-soluble vitamins–B vitamins and vitamin C– are easily absorbed by the body and just as easily excreted in the urine. Foods never deliver toxic doses of the water-soluble vitamins, but the large doses concentrated in some vitamin supplements can reach toxic levels. Women who exceeded 2 grams of vitamin B6 daily (a touted cure for the symptoms of PMS), were reported to have experienced numb feet, accompanied by lost sensation in their hands, and an inability to work.

Since the first report of vitamin B6 toxicity, researchers have seen toxicity symptoms in more than 100 women who took vitamin B6 for more than five years. The potential toxicity of vitamin B6 is yet another reason why people should not self diagnose and self-prescribe vitamins for their own illnesses.

Among his contributions to science, Linus Pauling, is credited for research on the beneficial effects of vitamin C. Since Dr. Pauling first published his book claiming that large doses of vitamin C will prevent or cure colds, many studies have been conducted that have refuted this claim. Currently there is no objective scientific study that supports the notion that a cold can be prevented or cured by taking this vitamin. Large doses taken during a cold however may ease some of the symptoms because vitamin C serves as a mild antihistamine.

Toxic levels of vitamin C can produce diarrhea, cause nutritional imbalances, deprive tissues of oxygen, interfere with the action of vitamin E, and may produce kidney stones. Vitamin C supplementation at any dosage is dangerous for people with an overload of iron in the blood. Vitamin C increases iron absorption from the intestine and releases iron from storage.

Medicinal Herbs

At least 25% of the medicines prescribed by physicians in this country today are based on active ingredients in plants. It is the recognition of the life giving properties of botanicals that has had such a strong influence on the environmental initiative for rain forest preservation. To reiterate an earlier statement, a herbal or botanical product that contains useful constituents is likely to have some harmful ones as well. A few of the more noteworthy for their toxicity are as follows:

Belladonna
Any part of the deadly nightshade plant; a fatal poison.
Chaparral
This herbal product is made from ground leaves of the creosol bush. It has been found to cause acute toxic hepatitis.

Comfrey
Contains cancer-causing chemicals

Echinacea
Has not been proven effective in preventing disease and is not recommended for long-term use, since the practice may actually depress the immune system.

Ginkgo biloba
An extract of a tree of the same name, claimed to enhance mental alertness, but not proved to be effective or safe.

Ginseng
A plant containing chemicals that have stimulant drug effects. Ginseng abuse syndrome is a group of symptoms associated with the overuse of ginseng, including high blood pressure, insomnia, nervousness, confusion, and depression.

Hemlock
Any part of the hemlock plant, which causes severe pain, convulsions, and death within 15 minutes.

Horse chestnut leaf
Has been associated once with hepatitis.

Kombucha
Proclaimed as a treatment for everything from AIDS to cancer but lacking scientific evidence and FDA approval. Also known as Manchurian tea, mushroom tea, or Kargasok tea.

Sassafras
Root bark from the sassafras tree, once used in beverages but now banned as an ingredient in foods or beverages because it contains cancer-causing chemicals.

Sweet clover
Source of coumarin.

Blue-Green Algae
Spirulina, a blue-green algae is said to be a rich source of protein and vitamins, effective at treating such conditions as obesity, alcoholism, herpes, diabetes, arthritis and cancer. While the plant does contain 65 to 70% protein, white fish is a less expensive alternative at 97% protein. Chicken and beef come in at 75 to 80% protein.

Numerous investigations into the nutrient value of spirulina show that the high vitamin B12 content is attributed to contamination with insect or animal fecal matter. These results are not unexpected as spirulina is extracted from open lakes and ponds with little washing prior to being dried. In addition, some strains of spirulina have toxins that can cause nausea, diarrhea and throat infections.

Cancer Fraud

Unsound products for prevention and cure of cancer comprise a large segment of today’s medical fraud. When people hear of exciting research reports that hint at cancer prevention, they want to apply the findings right away. One very popular supplement marketing ploy involves the claim that the medical establishment has suppressed information on their particular medicinal concoction. The strong desire for control over cancer makes consumers vulnerable to those who would victimize them for profit. Just a few of the more blatantly fraudulently promoted products include beta-carotene, phytochemcials, kombucha, laetrile and vitamin megadose.

* Beta-carotene. While research has established a correlation between between diets rich in beta-carotene and a reduced cancer risk, an exact mechanism by which beta-carotene might prevent cancer has not been established. Though there is no conclusive evidence that beta-carotene has any effect on cancer, the supplements are still being sold as anticancer agents.

* Phytochemicals. As a relatively new isolate, phytochemical interactions with body systems are not fully understood. Some appear to act as weak carcinogens. Others mimic steroid hormones.

* Kombucha. Promoted as a cancer preventer, arthritis reliever, and baldness cure, this tea is derived from yeast and bacteria. A report in a recent medical journal told of two women who drank an extra strong brew and had to be rushed to the emergency room with a life threatening acid condition of the blood. One woman died, the other woman was resuscitated following cardiac arrest. The Center for Disease Control has asked physicians to be on the lookout for serious side effects in their patients who make and drink kombucha.

* Laetile. Laetrile is registered with the U.S. Patent Office for the treatment of “disorders of intestinal fermentation.” This compound is chemically related to amygdalin, a substance found naturally in the pits of apricots and various other fruits. Since fruit seeds are natural sources of cyanogens, good number of patients treated with laetrile developed signs of cyanide toxicity. The Laetrile following started with a pharmacist-physician who developed one concoction after another for the treatment of serious diseases, especially cancer. It continued with his son, a self-imagined scientist, who spent many years in college but failed to earn any graduate degree. A man who earned his fortune from gun-running and a catholic newspaper columnist promoted it as a persecuted drug that cured cancer. After it was dubbed “vitamin B-17,” an army of health food devotees promoted Laetril, along with vitamins and diet, as nature’s answer to cancer.

* Vitamins. There is not a single responsible study demonstrating that large doses of any vitamin or mineral have ever prevented cancer in a human. The American Cancer Society recommends that the diet include in its variety some foods rich in Vitamins A and C, but it specifically does not advocate supplements, let alone megadoses.

As long as there remain crippling and fatal diseases, there will undoubtedly be individuals eager to offer “alternatives” to scientific treatment and large numbers of desperate individuals willing to purchase them.

How To Tell The Facts From The Myths

You know your being scammed when you see…

1) Anecdotes and testimonials to support claims. Assuming the testimonial has any authenticity, how can anyone tell if a cure or remission is specifically due to cause and effect, or if it is due the placebo effect, coincidence, or spontaneous improvement.

2) Illegitimate credentials and degrees, or credentials outside their professed area of expertise. The late Carlton Fredericsk had a Ph.D. and was referred to as Dr. Fredericks in his radio nutrition shows. His Ph.D. however was not in a health science but in the field of radio communications.

3) Natural vitamins are preferable to synthetic ones. The human body does not distinguish between the so-called natural vitamins and the their synthetic counterpart. In either case the chemical composition is the same. To reiterate an opening statement, and without going into laborious data, the synthetic vitamin is more likely to be manufactured under stricter quality control, and hence offers a more consistent product.

4)The persecution complex. A great many supplement and/or methodology promotion will incorporate a statement about a greedy, closed medical establishment that shuns his or her products from fear of competition.

5) The false contention that most diseases and symptoms are due to a faulty diet and can be treated with proper nutrition. No amount of any kind of nutritional supplementation can change a genetic predisposition to develop disease. No amount of supplementation can reverse the role of excessive intense, intermittent sun exposure resulting in melanoma. Aside from deficiency diseases such as ricketts, beri beri, or scurvy, there is little legitimate evidence that most diseases and symptoms have any significant relation to diet.

6) Food processing or storage is claimed to destroy foods’ nutritional quality. It is erroneous to make such an all encompassing statement concerning processed foods. Milk is processed to the extent that it is pasteurized. Foods processed with vitamins C and E preserve food quality by preventing oxidation.

7) Fructose is preferable to other forms of sugar. The delusion that fructose is an acceptable form of sugar is quite prevalent in many nutritional circles. Nearly all simple sugars are metabolized quickly and disrupt insulin levels which contributes to most chronic illness. Do not be mislead. Avoid fructose just like you would table sugar as they both cause similar problems. Do not be fooled by products that claim to contain “all natural” sweeteners. Added ingredients like brown sugar, raw sugar, fruit sugar, honey or maple syrup are treated no differently from table sugar once they enter the bloodstream.

Practitioners who use computerized questionnaires to diagnose nutritional deficiencies. Nutritional deficiencies are diagnosed by appropriate medical tests and examination, not by computers. Any computer used for this purpose is likely to be programmed to recommend supplements for virtually everyone.

9) Outrageous claims are couched in pseuscientific terms or jargon. Some examples from actual magazine ads:

- Subjects who used _________experienced an extraordinary 3860% greater total fat loss than subject who used a placebo.

- ______ is better than any ephedrine based fat burner with its precise combination of pharmaceutical pure 1R,2S Norephedrine HCI, Yohimbine HCI, and Caffeine. The incredibly potent 1F, 2S Norephedrine HCI has been shown in vertebrate studies to be the most thermogenic ephedrine type alkaloid. In one study, only amphetamine itself was more potent!

- A new breakthrough scientific discovery has uncovered the unique substrate activity that controls the key “genetic-marker” shown to regulate muscle growth and fat loss. Now think of the possibilities in new muscle growth. Imagine being able to supply your body with the very substrates that trigger muscle growth, fat loss, and even immune system enhancement. Pseudoscience provides easy answers, dodges skeptical scrutiny making us victims of credulity. Practitioners of pseudoscience purport to use scientific methodology, while in fact they are faithless to its nature.

How to Cook Restaurant Food at Home – An experiance of mine

admin — Wed, 05 Oct 2011 04:51:37 +0000

Alright so your family is getting tired of the same oven cooked pizzas and microwaved dinner plates. Time to make them some real meals and give them the feeling that they are eating at a gourmet restaurant.

Well, atleast I want to make food that COULD be served at a restaurant, maybe a low budget one..

My search took me through a few books inluding Emeril’s chef magic but it wasn’t until I picked up a copy of America’s Secret Recipes that my cooking started to match a true chefs.

The cookbook has a ton of little secrets that I never used at home to make food taste so much better. It changed the way I look at pasta, chicken, any steak, and of course all the vegetable , potatoes, fruit and more ingrediants in side dishes.

Applebee’s Bourban Street Steak = mouth watering steak that has a great sauce derived from barbeque sauce, herbs, and spices that will blow you away
Benihana’s Ginger Salad Dressing = same amazing dressing that you get when you go for sushi and Japanese cuisine; sweet and tastey
David and Busters Cheeseburger Pizza = kids absolutely love this meal, it has quick prep and tastes even better than it sounds

Girl Scout Thin Mint Cookies

I’m tired of paying so much money for every box of delicious, addictive girl scout cookies, so now I make my own. Everyone goes crazy for them and beg me to make more.

So go ahead and check out and cook food that rivals or is better than most restaurants. Learn their secrets and bring em’ home to impress the family, I did.

Flickerfilms restaurant and food recipe

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