Start Of A Gluten Free Healthy Diet

When we had to go wheat free and gluten free with our diet, we found it to be quite a journey. It takes time to learn how-to go gluten free, as well as how to shop, how to prepare food, and what you can and can’t eat.

A documentation of our journey toward a healthier way of living — gluten-free.

Recently, we were finally able to determine one of the things that has been triggering Denis’ stomach issues, allergy symptoms, and other health concerns. The food which he can eat is a lot less than the food that he can’t.

All of these challenges started around 20 years ago. Shortly after we came back from living in Germany for several years, he started having a nominal amount of hypersensitivity to some food and alcohol. As the years moved on, he accumulated more and more allergies.

Every three years or so, he would have an allergy examination done, and each time the list was a bit longer. His allergies consist of both foodstuff and environmental.

There was no help, no one had any real adice. He couldn’t go on avoiding more and more of life, along with life’s joys. It came time that we did something, so we began to research potential reasons, and exactly how we might put a stop to the expanding list of things we found out with our groundwork was quite insightful.

We came across a book named Wheat Belly. The deeper we got into that book, the more we realized why and how he had been experiencing all these troubles.

What we found out is: * wheat is in just about everything that we ingest. * our present-day, genetically modified wheat is just not healthy for us. * how wheat is a concern for our system. * eating as much wheat as we do has long-lasting undesirable effects. * why, and the way we should be eating wheat free.

Approximately five months from the time we started on our journey to healthy eating, Denis started truly recognizing that he was beginning to feel much better than he had in years. In addition we both observed that we were losing inches around our middle – our stomach fat was diminishing.

Even though I don’t have many stomach problems, I made a decision to back up Denis’ decisions by reducing wheat too. Even though I am making the adjustments more slowly than he is, I have observed several changes in myself also. This has made me much more motivated to become more focused on getting wheat free.

Months later, plus a cross-Canada trip.

Throughout our trip, we got a little lazy with keeping up with our eating plan, and it showed in how we felt by the time we got to our destination. When we got here, we believed it was the perfect time to get back to our normal eating plan.

We have got back to the basics – removing wheat from the diet once again.

At this stage in our learning, we discovered another potential problem and answer for Denis. We learned that he’s got all the symptoms of being gluten intolerant. So we began an additional journey – eliminating gluten from our diet

Since we’ve gone totally wheat free and gluten-free, the visible difference in how he looks and feels is just best news is the fact that he is feeling fantastic. His system is winning the battle, and he is healing.

I see a change with me as well now. I never imagined that I had any difficulty with wheat or grains, yet now that I am mindful of exactly what I consume too, I really ntoice a heaviness and sometimes get indigestion after I have something that contains wheat.

Our bodies are slowly adjustingto a much better method of eating.

Gluten-Free Eating

There is no way for any individual to find out if they may be truly gluten intolerant other than to remove gluten from their diet, and then determining whether or not it makes them feel better. Once Denis did exactly that, and began feeling fantastic, that was more than enough to totally validate our diagnosis.

We’re still learning. The approach to being fully and absolutely wheat and gluten free is gradual. We have had to adapt our shopping, our food preparation, and our eating routine.

The good news is, there are lots of excellent gluten free recipes and suggestions to be found.

For the moment, we are concentrating breakfast, lunch, and dinner dishes. Luckily for us neither of us really cares for baking, so that can easily hold off until we are much more settled in our new meal regimen.

The Turkey Gravy Thickener That Grandma Ignored

My Grandmother used cornstarch to make turkey gravy. My Mother inherited this procedure of dissolving cornstarch in water to thicken the drippings. Well, this generational laziness stops here!

If your family is like mine, your elders will be sliding the roasting pan from the oven in a few weeks. The bird is brown and fragrant with simmering and sputtering fats in the bottom of the pan. Just before she’ll carve turkey, Grandma will turn your holiday meal into Chinese food.

A cornstarch slurry thickener for your turkey gravy gives it a glassy slick mouth feel like Kung Po Beef. Butter has much better flavor, melts in your mouth, and gives a better texture when thickening sauces.

A simple butter/flour roux is the best way to make homemade gravy and making your roux in advance will save you time, allow you the flexibility to make more gravy quickly, and improve the overall flavor of the sauce you’ll put on your mashed potatoes.

Don’t tell me that butter is more fattening. I already know that. But, we’re already eating cookies, pies, cakes, potatoes, turkey, stuffing, salad, rolls, and on and on. What’s the harm of a little more butter to make a great sauce?

Roux is simple to make by simply melting any quantity of butter in a sauce pan. Add an equal amount of flour, or just enough to make a paste-like consistency and start to cook out the proteins.

Proteins in the flour is what will give a pasty or floury taste to your sauce, so this combination of butter and flour must be cooked until it goes from yellow to white and gives off a nutty aroma.

You can continue cooking this blonde roux until it becomes brown if you prefer a darker turkey gravy, but keep in mind that a brown roux has half the thickening power of a blond roux. You’ll have to prepare twice as much brown roux to thicken the same amount of liquid.

Whether blonde or brown, store your roux in a ceramic ramekin, or allow it to cool and scrape from the pan into a plastic container. This is now your instant thickener for any type of liquid, whether poultry broth or milk for your cheese sauce.

The secret behind a great turkey gravy is roux instead of cornstarch. Butter and flour give better flavor and texture to all sauces. Perhaps even Grandma and Mom will catch on this year.

The Human Brain Hungers For Some Spinach

Being a vegetarian, I often internet surf to research meat and egg substitutes at various vegan or healthy food cooking websites, such as The Flaming Vegan, Soni’s Food, Yummly, and Delicious Living, seeking for tasty but nutritious vegetarian and vegan recipes. I have compiled a long list of vegan recipes that I am eager to try out. But, today, my focus is on the importance of eating spinach. Earlier this week, on the Jeff Probst Show, actress Lucy Lui expressed her concern for her father losing his memory. She talked about senior citizens’ memory problems and her interest in helping her father. Besides senior citizens, other people need to improve their memory, as well, but for different reasons, such as stressed out students, workaholics, thespians, and people who give speeches.

Spinach is known to improve the brain’s mechanics, which include focusing, functioning, and recollection abilities. This green leafy vegetable contains folate, B-vitamins, and L-Tyrosine. Folate tends to protect the brain’s functioning abilities from any inflammation by reducing such inflammation. Steamed spinach has enough folate and Vitamin B6 that enables the nervous system and brain cells to function properly. B-Vitamins can prevent anemia as well as they are needed for healthy heart, skin, gastrointestinal tract and central nervous system. These B-Vitamins are also important for building and maintaining body tissues. L-Tyrosine improves people’s mind in order to help them focus better.

Therefore, it is important to add some spinach in meals. Consider one eight-ounce glass of pure green juice for breakfast with a multivitamin as well as a bowl of oatmeal hot cereal. For lunch, consider one cup of steamed spinach as well as a cup of soymilk and fruit. For dinner, consider one cup of cooked spinach with some brown or bastami rice. A colorful salad of spinach, tomatoes, bell peppers, almonds, garlic, lemon juice, and tofu or cheese makes a healthy and filling meal, as well. This leafy vegetable is perfect for anyone who wants to improve their memory, concentration, focus, and productivity. Students, workaholics, and senior citizens will benefit most from this vegetable because they desperately need to improve their brain’s functioning abilities.

Diversity in Indian Cuisines

An Indian cuisine has become extremely accepted all around the world in the past two decades. The food industry in India has been started over many years and due to the wide varieties and exclusive style of cooking, Indian cuisines have developed vast recognition all across the globe.

Indian regions can be generally classified as North, South, East and West. The culture and food habits of the people in each of these regions are very different. The style of cooking and the taste of Indian food are also varied. Indian cuisines are not only yummy but they are highly nourishing and healthy. The main secret behind the tasty Indian foods are the presence of wide variety of spices that we add to increase the flavor and aroma.

North Indian dishes are always quite spicy; varieties of spices are used in Indian cuisines for example Cumin seeds, coriander powder, chilly powder etc. The taste and uniqueness of spices alter if you’re dry roasting them, frying them, adding them before boiling to cook or after cooking. North Indian cuisine contains of essential components like saffron, spices, chilies, cottage cheese and meat. So this cuisine is not only admired in India, but also in countries like the US and UK. Since the Northern part of India has plentiful supply of vegetables, there are a lot of vegetarian dishes.

South Indian dishes are very hotter and spicier than northern dishes. The main staple food is rice whereas Northern cuisines prefer breads. Sambar and rasam are the main soups used with rice. Vegetables and fruits are available in plenty which is reflected in their curries. Chilies, curry leaves, mustard and tamarind are the most favored spices. Dosa is a very famous south Indian breakfast which is made from rice and black lentils which is rich in proteins and carbohydrates.

Vegetables and fruits are available in plenty at eastern part. Most simple cooking is followed here and they adopt frying and steaming methods. They use number of desserts and sweet dishes. Like south Indians, rice is the main staple in east part as well. Milk and Yogurt play a major role in their cuisine. The next is west India, this area is very hot and dry and the source of vegetables is less. West Indian cuisines are very diverse like Rajastani is different from Gujarat and Malvani which serves hot and sour dishes.

Indian food is recognized for its richness and is amongst the tastiest and most diverse cuisines in the whole world. Along with women, Men also play a major role in preparation of various mouth-watering dishes.

Cooking Recipes – Know Where to Look For Success

Have you ever ever had the yearning for a particular dish or meal, however cannot seem to find a recipe for it? If this sounds like you, there isn’t a need to fret. The very fact of the matter is that recipes are available all around the place. Simply because you aren’t a master chef doesn’t imply that you can not discover cooking recipes. If you already know where to look for recipes you need to never have any problem getting began together with your next delicious meal.

Listed below are three places that you’ll find cooking recipes with out having to spend hours searching for them.

1. The most obvious place to search out cooking recipes is in a cookbook. Paper recipes are what nearly all of people turn to when they’re attempting to make a dish that they are not familiar with. In spite of everything, paper recipes assist you to keep the instructions handy as you progress via the process. The good thing about cookbooks is that there are a whole bunch of them on the market, with every on concerning a unique topic. Yow will discover a cookbook that covers every thing from bread making to desserts.

2. When searching for cooking recipes never overlook a superb friend. Chances are that in case you wish to cook dinner, you probably know any person else that shares the passion. Why not swap recipes so that everybody can get pleasure from? Buying and selling paper recipes with a good friend is one of the most ignored methods of finding new dishes to make.

3. Of course, you possibly can seek for recipes online. If there is something that you just need information on in a rush, the internet is the place to look. Laptop recipes can help you find what you need without having to buy a single thing. In addition, many people have determined to go the internet route because they will print out the pc recipes and take them to the kitchen. It does not get a lot simpler than that.

Regardless of what sort of recipe you are in want of, the fact of the matter is that they are often present in a lot of totally different places. When you shouldn’t have luck with one of many choices listed above, you’ll be able to always attempt the next. And if none of them be just right for you, why not discover your personal method of compiling recipes?

The bottom line is that you simply should not have to be a cooking skilled to seek out quality recipes.

Stay in Shape With Organic Berries

Berries are everyone’s favorite. The bite-sized juicy fruits are perfect for eating between meals or adding flair to a regular meal. Blueberries, strawberries, raspberries, and blackberries are filled with nutrients and benefit the entire body. For diet enthusiasts berries are a natural way to lose weight and get fit.

Health Benefits

Organic Berries are a powerhouse in a small package. They have a host of nutrients that benefit your health. The uniquely attractive colors of the berries are known to have antioxidants like anthocyanins that fight cholesterol and help shield against heart diseases. They also increase neuron communication keeping your brain sharper for longer. The improved communication between neurons also prevents and cures inflammation.

Weight Loss Berries

With such strong benefits berries are perfect for your everyday diet. Averaging about 86 calories per cup serving, berries are an ideal substitute for foods unfriendly to your diet. It’s no surprise they are known as the weight loss berries’.

These berries have pectin that dissolve in the water in your body and mix with the blood. This helps keeps sugar and cholesterol levels at the norm and regulates your blood-sugar level. Another advantage is that the fiber from these little berries keeps your digestive tract clean and junk-free which in turn discourages bloating and water retention in your body.

Berries in Your Diet

Most diet plans help you lose weight, but may leave you feeling weak and lower your immune system. Including raspberries, strawberries, blackberries and others in your diet help fight any weakness with the help from the manganese that is contained in them. Research has also shown that if consumed wisely these berries can help in the fight against obesity.

Add berries to your breakfast, lunch and dinner and see a rapid change in your weight. Use it in the form of fresh juice or even bake in a pie. The bright pastel colors of these ‘weight loss berries’ will make them attractive to eat for children and adults alike.

You can use the tips mentioned above as guidelines for your health and weight loss plans. Since they are organic they are safe and are not known to have any harmful side effects. Take advantage of the natural goodness of these berries and enhance the way you stay in shape.

At Least These Lobsters Show They’ve Got a Spine…

Spiny Lobsters are different from the ones you usually see, but they do have a strong resemblance. For one thing, unlike normal lobsters they don’t have any claws, and for another thing they have short sharp spines going along the tail and their body. Depending on what part of the world you are on might might know them as crayfish; they are called this in Australia, New Zealand and South Africa although don’t get them confused with actual crayfish, as they do have claws. Also, because of their shell tone which is covered by blue, green and/or yellow spots they are often called rock lobster.

The Spiny lobsters are often found in the tropical and subtropical waters around the world – in other words anywhere that has a nice warm climate. So you will commonly see them located around the Caribbean and Mediterranean countries, but they are also found around the Australasia countries. The lobsters that can be found on the western side of the Atlantic Ocean are called warm water lobsters while those found in the shores of Australia, New Zealand and South Africa are called cold water lobsters.

They can tend to be founding living in crevices of rocks and coral reefs whilst going out and about at night where their goal was to find food: they eat snails, clams, crabs, sea urchins or carrion. When migrating they would move in a large group in long lines of lobsters across the sea floor. It was discovered that this species can navigate by detecting the Earth’s magnetic field, and how they keep in contact is by using their long antennae which will help them ward of possible predators. They make a loud screech from their antennae by rubbing it against a smooth part of their exoskeleton. These are smart creatures, as recent studies have shown that they are very sociable with each other and tend to move away from those that are infected – thus leaving the diseased lobsters to protect themselves.

The Spiny Lobster like the normal kind are edible and are perfect from an economically standpoint for ample in Bahamas where you can find an abundance of them they are the biggest food to export out of the country. The crustaceans may grow up to 20 pounds but the more common weight is around four to five pounds and in order to grow they may shed their exoskeleton which can lead to comical results to those who believe that their former shells are the lobsters themselves. It is said that the spiny lobster is coarser in textile compared to Maine lobster but it is sweeter and more delicious. In Italy mainly the Sardinia region seafood is one of the crucial types of cuisine and the spiny lobster is one of the key highlights that is featured regularly.

One of the popular ways that the Sardinians cook it is to split it in half and then they pan roast it with olive oil, lemon, parsley and breadcrumbs. But in other countries they have their own special way of cooking the lobster. So you can enjoy these crustaceans in one of ideal Sardinia villas or put one on the barbie on the beach fronts of Australia.