Saving money - is something we would all like to do. Whether you are struggling to manage day to day or earning a six figure salary, saving is something we all think about.
There is one thing we can all save on. The one thing we all do, every day, several times a day.
We all ? Eat!.
And food these days can be so expensive. It is quite easy to go to the grocers and spend your entire weeks pay just on food. Meat especially can put a hole in anyone's budget.
After a long day at work, the last thing you want is to spend the rest of the day in the kitchen preparing dinner. So the quick option is often just to fry or grill up some steak. But this is expensive. And frying those cheaper cuts of meat - ugh!
You have heard the old saying 'tough as old boots'.
They end up so tough, that even if you do manage to eat them; you will be lucky not to chip a tooth or dislocate a jaw; both of which cost even more.
How about if you could save money on your food bill and save hours in the kitchen at the same time?
Well the solution for you is . . . the Crock Pot.
It allows you to turn those cheap meat cuts into not only edible, but absolutely delicious meals. And, does it all, while you are at work.
This is not some new gimmicky thing you see in info-commercials on late night television. This is a real kitchen appliance that has been around since the early 1970's.
It uses low heat and a slow cooking method which tenderizes the meat.
Just put the vegetables and meat in the pot in the morning on the way to work and come home to the delightful aroma of dinner ready in the evening.
Save money - the cheapest meat cuts are the best ones to use, they are full of flavour and appreciate the long cooking time.
Saturday, January 27, 2007
Tuesday, January 23, 2007
Low-Carb Diet, Should I or Shouldn't I?
It's no wonder that confusion reigns when it comes to the worth and reliability of low-carb diets after all the conflicting studies and confusing interpretation of the information. It seems like debates are popping up everywhere!
No matter if it's Atkins, South Beach or some other low-carb plan, there are approximately 30 million Americans are on a low-carb diet.
Supporters contend that the large amount of carbohydrates in our diet has led to increased problems with obesity, diabetes, and other health situations. On the other hand, some attribute obesity and related health problems to over eating of calories and lack of physical activity. They also express concern that without grains, fruits, and vegetables in low-carbohydrate diets may lead to deficiencies of some key nutrients, including vitamin C, fiber, folic acid, and many minerals.
It is already known that any diet, whether high or low in carbohydrates, can produce meaningful weight loss during the early stages of the diet. Keep in mind, the key to a diet being successful is in being able to lose the weight on a permanent basis.
Let's see if we can expose some of the mystery about low-carb diets. Following, is a listing of some related points taken from recent studies and scientific literature.
Point 1 - Some Differences Between Low-Carb Diets
There are many famous diets created to lower carbohydrate consumption. Lowering total carbohydrates in the diet means that protein and fat will take up a proportionately greater amount of the total caloric intake.
Low carbohydrate diet like the Atkins Diet restrict carbohydrate to a point where the body becomes ketogenic (a high-fat, low-carbohydrate diet that includes normal amounts of protein). Other low-carb diets like the Zone and Life Without Bread are less confined. Some, like Sugar Busters announce only
to eliminate sugars and foods that elevate blood sugar levels excessively.
Point 2 - What We Know about Low-Carb Diets
+Close to all of the studies to date have been small with a diversity of research objectives.
Carbohydrate, caloric intake, diet duration and participant characteristics are wide-ranged greatly. Most of the studies to date have two things in common, none of the research studies had people in the study with a average age over 53 and none of the controlled studies lasted more than 90 days.
+The results on older adults and long-term results are scarce. Many diet studies fail to keep track of the amount of exercise, and therefore caloric use, while people in the study are dieting. This helps to explain the variances between studies.
+If you lose weight on a low-carb diet it is a function of the calorie intake and length of the diet, and not with reduced amount of carbohydrates.
+There is very little evidence on the long-range safety of low-carb diets. Even though the medical community has concerns, no short-term bad effects have been found with cholesterol, glucose, insulin and blood-pressure levels among the people in the study on the diets. Because of the short period of the studies the adverse effects may not show up. Losing weight typically leads to improvement in these levels, and this may offset an increase caused by a high fat diet. The over-all weight changes for low-carb and other types of diets are similar.
+Most low-carb diets can cause ketosis. Nausea, vomiting, abdominal pain, and confusion are some of the potential consequences. When first starting a low-carb diet some fatigue and constipation may be met and these symptoms usually disappear quickly.
+Some report that you can have more calories when on a low-carb diet. Remember a calorie is a calorie no matter what you intake. When the study is not closely supervised variations will result by people cheating in the study on many factors of the study.
There are three important factors I would like to re-emphasize:
1.- The over-all success rate for low-carb and other types of diets are similar.
2.- Small amount of information exists on the long-term efficacy and safety of low-carb diets despite their huge popularity,
3.- Dieters usually experience boredom with a strict version of the low-carb diet and are not able to stay on diets of low carb food.
After observing the subject, a more severe and controlled study are needed on a long-range basis. The ketosis produced is abnormal and stressful metabolic state. The results may cause more problems than it solved.
By picking a reliable diet you will benefit over a lifetime of proper eating and not a weight loss quickie.
An excellent rule of thumb is look at the diet long-range and see if you can see yourself still on that diet after a couple of weeks. However, by following a diet with fat, carbohydrates, protein and other nutrients in moderation may be the best way to go and a little more exercise won't hurt either.
By james ellison
Circulated by Article Emporium
No matter if it's Atkins, South Beach or some other low-carb plan, there are approximately 30 million Americans are on a low-carb diet.
Supporters contend that the large amount of carbohydrates in our diet has led to increased problems with obesity, diabetes, and other health situations. On the other hand, some attribute obesity and related health problems to over eating of calories and lack of physical activity. They also express concern that without grains, fruits, and vegetables in low-carbohydrate diets may lead to deficiencies of some key nutrients, including vitamin C, fiber, folic acid, and many minerals.
It is already known that any diet, whether high or low in carbohydrates, can produce meaningful weight loss during the early stages of the diet. Keep in mind, the key to a diet being successful is in being able to lose the weight on a permanent basis.
Let's see if we can expose some of the mystery about low-carb diets. Following, is a listing of some related points taken from recent studies and scientific literature.
Point 1 - Some Differences Between Low-Carb Diets
There are many famous diets created to lower carbohydrate consumption. Lowering total carbohydrates in the diet means that protein and fat will take up a proportionately greater amount of the total caloric intake.
Low carbohydrate diet like the Atkins Diet restrict carbohydrate to a point where the body becomes ketogenic (a high-fat, low-carbohydrate diet that includes normal amounts of protein). Other low-carb diets like the Zone and Life Without Bread are less confined. Some, like Sugar Busters announce only
to eliminate sugars and foods that elevate blood sugar levels excessively.
Point 2 - What We Know about Low-Carb Diets
+Close to all of the studies to date have been small with a diversity of research objectives.
Carbohydrate, caloric intake, diet duration and participant characteristics are wide-ranged greatly. Most of the studies to date have two things in common, none of the research studies had people in the study with a average age over 53 and none of the controlled studies lasted more than 90 days.
+The results on older adults and long-term results are scarce. Many diet studies fail to keep track of the amount of exercise, and therefore caloric use, while people in the study are dieting. This helps to explain the variances between studies.
+If you lose weight on a low-carb diet it is a function of the calorie intake and length of the diet, and not with reduced amount of carbohydrates.
+There is very little evidence on the long-range safety of low-carb diets. Even though the medical community has concerns, no short-term bad effects have been found with cholesterol, glucose, insulin and blood-pressure levels among the people in the study on the diets. Because of the short period of the studies the adverse effects may not show up. Losing weight typically leads to improvement in these levels, and this may offset an increase caused by a high fat diet. The over-all weight changes for low-carb and other types of diets are similar.
+Most low-carb diets can cause ketosis. Nausea, vomiting, abdominal pain, and confusion are some of the potential consequences. When first starting a low-carb diet some fatigue and constipation may be met and these symptoms usually disappear quickly.
+Some report that you can have more calories when on a low-carb diet. Remember a calorie is a calorie no matter what you intake. When the study is not closely supervised variations will result by people cheating in the study on many factors of the study.
There are three important factors I would like to re-emphasize:
1.- The over-all success rate for low-carb and other types of diets are similar.
2.- Small amount of information exists on the long-term efficacy and safety of low-carb diets despite their huge popularity,
3.- Dieters usually experience boredom with a strict version of the low-carb diet and are not able to stay on diets of low carb food.
After observing the subject, a more severe and controlled study are needed on a long-range basis. The ketosis produced is abnormal and stressful metabolic state. The results may cause more problems than it solved.
By picking a reliable diet you will benefit over a lifetime of proper eating and not a weight loss quickie.
An excellent rule of thumb is look at the diet long-range and see if you can see yourself still on that diet after a couple of weeks. However, by following a diet with fat, carbohydrates, protein and other nutrients in moderation may be the best way to go and a little more exercise won't hurt either.
By james ellison
Circulated by Article Emporium
Thursday, January 18, 2007
Rosemary flower candies (Rosemarinus officinalis)
Leave your tic-tacs at home. This medicinal plant provides delicious mouth fresheners to integrate into a balanced healing diet.
When a herb or plant has the designation 'officinalis' it means it has been recognised to have medicinal qualities. 'Rosemarinus', so called because of marine connections (colour of sea - grows by sea e.g. Mediterranean) is possibly the best example of a herb that we commonly grow that has extensive folklore and many attributed medicinal values.
Beloved by the Romans, who bought it to the UK from Turkey, they believed this valuable herb could preserve dead bodies from corruption and it was often strewn or grown in graveyards and around tombs. It was well known to the Tudors as a stimulant to the system. In 'The Garden of Health' (1579) William Langham writes: "Carry the flowers about thee to make thee merry and glad and well beloved of all men...hang the flowers on thy bed and place Rosemary in the bath to make thee lusty, lively, joyful, strong and young. To comfort the heart steep Rosemary flowers in rose water and drink it".
Gerard agrees in his 1636 Herbal. "The flowers of Rosemary, made up into lozenges with sugar and eaten make the heart merry, quicken the spirits and make them more lively". He also notes that Rosemary water acts as a breath freshener.
Rosemary has long been recognised as a valuable heart and liver tonic and its use can help to reduce high blood pressure. It has been used in the treatment of nervous complaints, digestive disorders and menstrual pains.
Rosemary is a symbol of constancy in love because it remains fresh and fragrant when cut, longer most other evergreens. For this reason it was often used for solemn occasions such as weddings or funerals - 'Be it for my bridal or my burial'. As in Shakespeare's Hamlet, Rosemary is for remembrance and in the language of flowers the gift of Rosemary means 'Never will your memory fade'. Ancient myth has it that 'Where Rosemary flourishes - the woman rules'. Rosemary is sometimes used in psychic work as an aid to concentration, memory and mental steadiness. Under the pillow or over the bed its delicious aroma is said to prevent nightmares.
One word of warning though - excessive use of Rosemary taken internally can cause fatal poisoning, but that is no reason to not sample the delicious and invigorating herbal tea or eat a few of the flowers.
Like the raw flowers, Rosemary sugar candies are a tiny taste explosion and quite delicious. Preserving them in sugar helps to extend the amount of time you can experience this uplifting Epicurean event. First of all find a plant with flowers. It often flowers twice a year so this should not be too difficult. You can either pick the whole flower from the plant, or set up some arrangement that catches them as they fall naturally.
In a warm place, such as a sunlit window sill above a radiator, drop the flowers onto dried (even warmed) white sugar. Make sure the receptacle is open enough that moisture can evaporate from the flowers into the sugar and then into the atmosphere. Also make sure that no moisture gets to this mixture at any point as the sugar will 'clump' and the flowers will start to rot, spoiling the taste. Shake the mixture now and then to aid the process.
�hen thoroughly dry, seal the sugar/flower mixture into a moisture-proof receptacle and every now and then - treat yourself !
With thanks to: J. Lust, M. Woodward, D. Conway, C.L. Zalewski, R. Gender
When a herb or plant has the designation 'officinalis' it means it has been recognised to have medicinal qualities. 'Rosemarinus', so called because of marine connections (colour of sea - grows by sea e.g. Mediterranean) is possibly the best example of a herb that we commonly grow that has extensive folklore and many attributed medicinal values.
Beloved by the Romans, who bought it to the UK from Turkey, they believed this valuable herb could preserve dead bodies from corruption and it was often strewn or grown in graveyards and around tombs. It was well known to the Tudors as a stimulant to the system. In 'The Garden of Health' (1579) William Langham writes: "Carry the flowers about thee to make thee merry and glad and well beloved of all men...hang the flowers on thy bed and place Rosemary in the bath to make thee lusty, lively, joyful, strong and young. To comfort the heart steep Rosemary flowers in rose water and drink it".
Gerard agrees in his 1636 Herbal. "The flowers of Rosemary, made up into lozenges with sugar and eaten make the heart merry, quicken the spirits and make them more lively". He also notes that Rosemary water acts as a breath freshener.
Rosemary has long been recognised as a valuable heart and liver tonic and its use can help to reduce high blood pressure. It has been used in the treatment of nervous complaints, digestive disorders and menstrual pains.
Rosemary is a symbol of constancy in love because it remains fresh and fragrant when cut, longer most other evergreens. For this reason it was often used for solemn occasions such as weddings or funerals - 'Be it for my bridal or my burial'. As in Shakespeare's Hamlet, Rosemary is for remembrance and in the language of flowers the gift of Rosemary means 'Never will your memory fade'. Ancient myth has it that 'Where Rosemary flourishes - the woman rules'. Rosemary is sometimes used in psychic work as an aid to concentration, memory and mental steadiness. Under the pillow or over the bed its delicious aroma is said to prevent nightmares.
One word of warning though - excessive use of Rosemary taken internally can cause fatal poisoning, but that is no reason to not sample the delicious and invigorating herbal tea or eat a few of the flowers.
Like the raw flowers, Rosemary sugar candies are a tiny taste explosion and quite delicious. Preserving them in sugar helps to extend the amount of time you can experience this uplifting Epicurean event. First of all find a plant with flowers. It often flowers twice a year so this should not be too difficult. You can either pick the whole flower from the plant, or set up some arrangement that catches them as they fall naturally.
In a warm place, such as a sunlit window sill above a radiator, drop the flowers onto dried (even warmed) white sugar. Make sure the receptacle is open enough that moisture can evaporate from the flowers into the sugar and then into the atmosphere. Also make sure that no moisture gets to this mixture at any point as the sugar will 'clump' and the flowers will start to rot, spoiling the taste. Shake the mixture now and then to aid the process.
�hen thoroughly dry, seal the sugar/flower mixture into a moisture-proof receptacle and every now and then - treat yourself !
With thanks to: J. Lust, M. Woodward, D. Conway, C.L. Zalewski, R. Gender
Tuesday, January 16, 2007
Vegetarian Cuisine
Rabbit food. That’s what my dad calls vegetarian cooking and cuisine. Salads and vegetables – can’t be anything more to it, can there? Oh, but there is. Vegetarian cooking is at least as varied as ‘regular’ cooking – and in some cases, far more imaginative.
Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian - recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.
Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.
The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.
Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.
If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat.
About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican,�Chinese, and Italian food. Visit http://www.food-and-nutrition.com/for more information on cooking delicious and healthy meals.
by: Kirsten Hawkins
Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian - recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.
Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.
The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.
Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.
If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat.
About the author:
Kirsten Hawkins is a food and nutrition expert specializing the Mexican,�Chinese, and Italian food. Visit http://www.food-and-nutrition.com/for more information on cooking delicious and healthy meals.
by: Kirsten Hawkins
Friday, January 12, 2007
Vegetarian Cooking - Three Basics
For any of the many reasons people choose to eat vegetarian food - religion, politics, finances, or health - one thing in common is that everyone prefers food that tastes delicious and provides good nutrition. There are some basic techniques to vegetarian cooking which will accomplish that.
There is a range of vegetarianism. From the vegan to the person who eats meat on rare occasions. Some people consider themselves basically vegetarian if they never eat red meat, but do eat fish and chicken once in a while. Other vegetarians eat animal products like eggs and dairy, but never the animal itself. A vegan is at the far end of the continuum, rejecting animal products entirely. Vegans won't eat mayonnaise because it's made using eggs, for example.
Wherever you are on the continuum of vegetarianism, you want your food to taste good, be satisfying, and provide good nutrition. Here are some methods for cooking vegetarian to meet those basic requirements.
To begin, if you are making some dish that is actually a meat-based recipe, such as chili con carne, stop substituting textured vegetable protein for the meat and leaving the rest of the recipe unaltered. The result never tastes quite right, and you've been robbed of the pleasure of good food: it's neither meat nor properly vegetarian. Furthermore, you haven't gained in terms of health or economy. Soy is the primary ingredient of textured vegetable protein, tofu, and tempeh. These are usually high in fat, high in processing, and fairly high in cost. Not much better than organically raised meat, if at all. So if chili con carne is what you want, buy organic meat and enjoy it! Otherwise, cook a delicious soup using red beans that doesn't pretend it's chili con carne.
The key to good vegetarian soup is to use oil. Even if you prefer low fat, your body does require fats for healthy metabolism. And it definitely enhances the quality and flavor of any vegetarian soup when some of the vegetables (onions in particular) are saut~ed. Use an oil that's liquid at room temperature, such as olive, vegetable, or grape seed.
The next critical ingredient of vegetarian food that tastes fabulous is really simple: use sea salt. Although any kind of salt will enhance the flavor of most foods, sea salt is best. It naturally contains minerals, while it doesn't contain the nasty chemicals of regular processed table salt. Important to note~ use salt *during* the cooking instead of waiting until after serving the food. This makes a difference in the final quality of the dish because cooking is chemistry. Remember back to your high school chemistry classes: the order of combining the elements, and the application of heat to the mixture could make a tremendous difference to the results of the experiment!
The third tip for vegetarian cooking is obvious, yet needs emphasis. Use lots of vegetables! You can't over-do vegetables in your diet - the greater the range and color, the better. Use leafy veg (lettuce, spinach, and chard), root veg (yams, carrots, potatoes, turnips), and the stems and seed carriers of veg (for example celery, eggplant, peppers, zucchini). Buy organic veg if you can because they really do taste better, and of course they provide better nutrition because they are gown�in healthy, 'clean' dirt.
Take any vegetable and bean soup recipe, and follow these three simple principles: saut~ the veg in the right oil, cook the beans in sea-salted water, use a variety of organic vegetables, and you'll have a rich delicious soup. These simple tips make a big difference. Take my word for it, or do a little test. Use the same list of ingredients, but don't saut~ in oil, add the salt at the table, and use conventionally grown veg. The result will be inferior - still nutritious, but bland rather than satisfying, and that's a shame because the few simple techniques described here can make your vegetarian cooking consistently terrific.
Articles by Nora Poulous on topics related to cooking are published in Z Cooking News the leading resource on-line for information about cooking. Visit the complete archive of articles here: http://www.zcooking.com
There is a range of vegetarianism. From the vegan to the person who eats meat on rare occasions. Some people consider themselves basically vegetarian if they never eat red meat, but do eat fish and chicken once in a while. Other vegetarians eat animal products like eggs and dairy, but never the animal itself. A vegan is at the far end of the continuum, rejecting animal products entirely. Vegans won't eat mayonnaise because it's made using eggs, for example.
Wherever you are on the continuum of vegetarianism, you want your food to taste good, be satisfying, and provide good nutrition. Here are some methods for cooking vegetarian to meet those basic requirements.
To begin, if you are making some dish that is actually a meat-based recipe, such as chili con carne, stop substituting textured vegetable protein for the meat and leaving the rest of the recipe unaltered. The result never tastes quite right, and you've been robbed of the pleasure of good food: it's neither meat nor properly vegetarian. Furthermore, you haven't gained in terms of health or economy. Soy is the primary ingredient of textured vegetable protein, tofu, and tempeh. These are usually high in fat, high in processing, and fairly high in cost. Not much better than organically raised meat, if at all. So if chili con carne is what you want, buy organic meat and enjoy it! Otherwise, cook a delicious soup using red beans that doesn't pretend it's chili con carne.
The key to good vegetarian soup is to use oil. Even if you prefer low fat, your body does require fats for healthy metabolism. And it definitely enhances the quality and flavor of any vegetarian soup when some of the vegetables (onions in particular) are saut~ed. Use an oil that's liquid at room temperature, such as olive, vegetable, or grape seed.
The next critical ingredient of vegetarian food that tastes fabulous is really simple: use sea salt. Although any kind of salt will enhance the flavor of most foods, sea salt is best. It naturally contains minerals, while it doesn't contain the nasty chemicals of regular processed table salt. Important to note~ use salt *during* the cooking instead of waiting until after serving the food. This makes a difference in the final quality of the dish because cooking is chemistry. Remember back to your high school chemistry classes: the order of combining the elements, and the application of heat to the mixture could make a tremendous difference to the results of the experiment!
The third tip for vegetarian cooking is obvious, yet needs emphasis. Use lots of vegetables! You can't over-do vegetables in your diet - the greater the range and color, the better. Use leafy veg (lettuce, spinach, and chard), root veg (yams, carrots, potatoes, turnips), and the stems and seed carriers of veg (for example celery, eggplant, peppers, zucchini). Buy organic veg if you can because they really do taste better, and of course they provide better nutrition because they are gown�in healthy, 'clean' dirt.
Take any vegetable and bean soup recipe, and follow these three simple principles: saut~ the veg in the right oil, cook the beans in sea-salted water, use a variety of organic vegetables, and you'll have a rich delicious soup. These simple tips make a big difference. Take my word for it, or do a little test. Use the same list of ingredients, but don't saut~ in oil, add the salt at the table, and use conventionally grown veg. The result will be inferior - still nutritious, but bland rather than satisfying, and that's a shame because the few simple techniques described here can make your vegetarian cooking consistently terrific.
Articles by Nora Poulous on topics related to cooking are published in Z Cooking News the leading resource on-line for information about cooking. Visit the complete archive of articles here: http://www.zcooking.com
Wednesday, January 3, 2007
Recipes for a healthy new year
Wednesday, January 03, 2007
MOUNT VERNON — Many folks made resolutions for better health in 2007, particularly if they overindulged at the end of 2006. As yummy as holiday treats are, eventually they put out a wake-up call that too much of a good thing isn’t such a good thing.
Americans are beginning to realize that there’s no need for fad diets, or any other kind of diet, for that matter. Being healthy, well and of ideal weight requires, in most cases, a lifestyle change, not weeks of eating grapefruit, popping diet pills, starving oneself or listening to advice from movie stars.
Losing weight, experts now advise, is a matter of eating less and better, exercising more, drinking plenty of water and cutting down on fats. A balanced diet means eating many different foods, to get as many nutrients as possible.
This is good news, especially for those who love to eat, but the trick is to keep the fat intake low and the nutrient intake high. Substitutions are helpful in this regard — low-fat yogurt for high-fat mayonnaise, spices for salt, fruit juice or cider instead of sugar, olive oil instead of other kinds, whole grain flour or white whole-wheat flour instead of all-purpose white.
Eat as few processed foods as possible, eat lots of vegetables (raw or lightly cooked) and fruits and, when cooking, notice the high-fat ingredients in recipes and leave them out or substitute. Here are some ideas.
MOCK SOUR CREAM
1 cup low-fat cottage cheese
1/4 cup fat-free buttermilk
1/2 teaspoon (or more) fresh lemon juice
Combine cottage cheese and buttermilk in a blender. Process until smooth. Stir in lemon juice to taste. Makes 1 cup.
BLACK-EYED PEAS VINAIGRETTE
1 pound dried black-eyed peas
1/4 cup vegetable or fat-free chicken broth
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons fresh oregano, chopped, or 1 tablespoon dried oregano
1 1/2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 cup fresh carrots, grated
1 cup onion, chopped
1 cup fresh parsley, chopped
Cook black-eyed peas according to package directions. Combine broth, vinegar, olive oil, oregano, mustard, garlic, salt and pepper in a small bowl, mixing well. Let stand while peas cook. Drain peas and combine with carrots, onion and parsley, tossing to mix. Add dressing and toss until coated. Cover and marinate in refrigerator for several hours or overnight. Serves 12.
BAKED SALMON WITH CARROT-ZUCCHINI STUFFING
4 4-ounce salmon steaks
1 tablespoon olive oil
1 small onion, finely chopped
3 cups zucchini, shredded
1 cup carrot, shredded
1/4 cup parsley, minced
1 to 2 tablespoons fresh basil or tarragon, minced, or 1/2 to 1 teaspoon dried basil or tarragon
1 teaspoon fresh lime juice
Salt and pepper to taste
Preheat oven to 350 degrees. Heat the oil in a skillet over medium heat. Add onion and sauté until tender. Add zucchini, carrot, parsley and basil, mixing lightly. Place vegetable mixture into a lightly greased 10-by-10-inch baking dish. Coat salmon steaks with lime juice. Arrange over vegetable mixture, then sprinkle with salt and pepper. Cover and bake for 20 minutes. Uncover and bake 10 minutes longer or until fish flakes easily. Serves 4.
PEPPER STEAK
1 tablespoon olive oil
1 pound lean round steak, cut into strips
3 medium tomatoes, peeled, seeded and cored
2 green bell peppers, cut into strips
1 cup fresh mushrooms, sliced
1 medium onion, sliced
2 tablespoons light (low-salt) soy sauce
1/2 teaspoon ginger
1/4 teaspoon pepper
1 tablespoon thawed, undiluted apple juice concentrate
2 tablespoons white whole-wheat flour
3 cups cooked brown rice
Heat oil in a large skillet over medium heat. Add steak and sauté until brown. Add tomatoes, green peppers, mushrooms and onion. Stir in soy sauce, ginger and pepper. Cover and simmer 30 minutes. In a small bowl, whisk a small amount of pan juices and the apple juice with flour. Stir mixture into skillet and cook until thickened, stirring constantly. Serve over hot rice. Serves 6.
By Kimberly Orsborn, News Staff Reporter
MOUNT VERNON — Many folks made resolutions for better health in 2007, particularly if they overindulged at the end of 2006. As yummy as holiday treats are, eventually they put out a wake-up call that too much of a good thing isn’t such a good thing.
Americans are beginning to realize that there’s no need for fad diets, or any other kind of diet, for that matter. Being healthy, well and of ideal weight requires, in most cases, a lifestyle change, not weeks of eating grapefruit, popping diet pills, starving oneself or listening to advice from movie stars.
Losing weight, experts now advise, is a matter of eating less and better, exercising more, drinking plenty of water and cutting down on fats. A balanced diet means eating many different foods, to get as many nutrients as possible.
This is good news, especially for those who love to eat, but the trick is to keep the fat intake low and the nutrient intake high. Substitutions are helpful in this regard — low-fat yogurt for high-fat mayonnaise, spices for salt, fruit juice or cider instead of sugar, olive oil instead of other kinds, whole grain flour or white whole-wheat flour instead of all-purpose white.
Eat as few processed foods as possible, eat lots of vegetables (raw or lightly cooked) and fruits and, when cooking, notice the high-fat ingredients in recipes and leave them out or substitute. Here are some ideas.
MOCK SOUR CREAM
1 cup low-fat cottage cheese
1/4 cup fat-free buttermilk
1/2 teaspoon (or more) fresh lemon juice
Combine cottage cheese and buttermilk in a blender. Process until smooth. Stir in lemon juice to taste. Makes 1 cup.
BLACK-EYED PEAS VINAIGRETTE
1 pound dried black-eyed peas
1/4 cup vegetable or fat-free chicken broth
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons fresh oregano, chopped, or 1 tablespoon dried oregano
1 1/2 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 cup fresh carrots, grated
1 cup onion, chopped
1 cup fresh parsley, chopped
Cook black-eyed peas according to package directions. Combine broth, vinegar, olive oil, oregano, mustard, garlic, salt and pepper in a small bowl, mixing well. Let stand while peas cook. Drain peas and combine with carrots, onion and parsley, tossing to mix. Add dressing and toss until coated. Cover and marinate in refrigerator for several hours or overnight. Serves 12.
BAKED SALMON WITH CARROT-ZUCCHINI STUFFING
4 4-ounce salmon steaks
1 tablespoon olive oil
1 small onion, finely chopped
3 cups zucchini, shredded
1 cup carrot, shredded
1/4 cup parsley, minced
1 to 2 tablespoons fresh basil or tarragon, minced, or 1/2 to 1 teaspoon dried basil or tarragon
1 teaspoon fresh lime juice
Salt and pepper to taste
Preheat oven to 350 degrees. Heat the oil in a skillet over medium heat. Add onion and sauté until tender. Add zucchini, carrot, parsley and basil, mixing lightly. Place vegetable mixture into a lightly greased 10-by-10-inch baking dish. Coat salmon steaks with lime juice. Arrange over vegetable mixture, then sprinkle with salt and pepper. Cover and bake for 20 minutes. Uncover and bake 10 minutes longer or until fish flakes easily. Serves 4.
PEPPER STEAK
1 tablespoon olive oil
1 pound lean round steak, cut into strips
3 medium tomatoes, peeled, seeded and cored
2 green bell peppers, cut into strips
1 cup fresh mushrooms, sliced
1 medium onion, sliced
2 tablespoons light (low-salt) soy sauce
1/2 teaspoon ginger
1/4 teaspoon pepper
1 tablespoon thawed, undiluted apple juice concentrate
2 tablespoons white whole-wheat flour
3 cups cooked brown rice
Heat oil in a large skillet over medium heat. Add steak and sauté until brown. Add tomatoes, green peppers, mushrooms and onion. Stir in soy sauce, ginger and pepper. Cover and simmer 30 minutes. In a small bowl, whisk a small amount of pan juices and the apple juice with flour. Stir mixture into skillet and cook until thickened, stirring constantly. Serve over hot rice. Serves 6.
By Kimberly Orsborn, News Staff Reporter
The Health Benefits Of Drinking Water
Is Bottled Drinking Water Healthier Than Filtered Tap Water?
Water is a key ingredient in a healthy diet and lifestyle. There are many health benefits of drinking water. It helps flush impurities and toxins out of our systems. It aids in the delivery of oxygen and nutrients. In fact, nearly every system in our bodies relies on water for proper functioning. But what if your water is unhealthy?
In past decades, concerns about tap water and its impact on overall health led some people to turn to bottled drinking water instead. In those days, there were few choices. You could pay to have a company deliver large bulky plastic bottles of water for the water cooler. Or you could purchase gallon jugs of distilled or “drinking water” at the grocery store.
In recent years, there has been an explosion in the number of different bottled waters available, with big distributors such as Coke and Pepsi jumping on the bandwagon. But are bottled drinking waters like Coke’s Dasani brand, Pepsi’s Aquafina, or Wal-Mart’s store brand really any healthier than your tap water? Or would you be better off with a drinking water filtration system?
As we’ve learned more about the water we drink, the technology behind drinking water filters and purification systems has improved dramatically. There are filters to remove impurities, chemicals, heavy metals, bacteria and most every contaminant you can think of. With the right size and filter combination for your specific home, your water can be exceptionally pure and healthy.
Cost Comparison
Drinking water filtration systems have also become more affordable and easy to use. Although the initial cost of a whole house system usually runs several hundred dollars, that cost is often less than $100 each year if spread out over the life of the system.
There may be additional expenses to replace carbon filters, membranes in reverse osmosis drinking water filtration system, or lamps in an ultraviolet light water treatment device. These expenses can add another $100 or so to the annual costs of operating drinking water filters and purification systems.
While some people may hesitate to spend two or three hundred dollars each year for clean, safe drinking water, they are probably paying more for bottled drinking water. Calculations show that at a price of $1 to $4 per gallon, bottled or delivered water costs an average of $400 each year, especially if you purchase individual bottles. And that doesn’t take into consideration the gas needed to drive to the store or the environmental impact of all the empty plastic bottles.
Health Aspects
Many people who choose bottled drinking water understand that it is more expensive, but are willing to pay the extra money because they feel bottled water is safer and healthier than filtered drinking water. After all, bottled water is often marketed as “natural spring water” or “pure glacier water.”
In reality, few bottled waters come from natural springs, and most of them use municipal tap water. The companies are able to get away with this false marketing because the regulations and standards for bottle drinking water are less stringent than those for residential drinking sources.
Bottled water qua�ity is regulated by the Food and Drug Administration (FDA), while drinking water systems are typically regulated by State regulations or the Environmental Protection Agency (EPA). This doesn’t mean that the FDA isn’t doing their job. It’s just that the rules for bottled water only require it to be as good as tap water, not better.
In addition, the FDA regulations only apply to bottled drinking water that is transported across state lines. If a company sells their bottled drinking water in the same state where it was bottled, the federal regulations don’t apply. The result is that many bottled waters are not any healthier than filtered water, and in fact some are less pure.
This was demonstrated in a study conducted in 1999 by the Natural Resources Defense Council. They tested over 100 brands of bottled drinking water and found that about 1/3 of the waters contained contamination in the form of chemicals, bacteria, and arsenic. The study also found that up to 40% of bottled drinking waters come from a city water system.
How To Tell If Your Water Is Healthy
So how do you tell if the water you’re drinking is healthy? With tap water, it’s relatively easy. If you water comes from a municipal source, the suppliers are required by law to provide annual water quality reports. If you have a well, you can have an authorized lab test your water. It may cost $100 or more, but it’s a small price to pay for peace of mind. Or you can purchase a kit and test it yourself, although the results are not as conclusive or reliable.
When it comes to bottled drinking water, it can be more difficult to know what you’re getting. Start by checking the label or the bottle cap. Some may tell you that the water comes from a municipal source or “community water system," which means tap water.
If the label doesn’t give any information, you can call the bottler and ask. But don’t be surprised if you get the run around and are transferred to several different departments. Some states have a bottled water program that tracks bottled drinking water and can tell you the origin of the source water as well as other information.
Safe and healthy drinking water has become big business. Thousands of companies are vying for your hard earned cash, and some are not always honest about what their products offer. The initial investment for a home drinking water filtration system can seem expensive at first, but over time, it is usually less expensive than bottled drinking water. And with a water filter, you at least know where the water you drink came from and how it was treated.
Before going out and spending your hard earned money for bottled drinking water that may be no better than your own tap water, it’s a good idea to do some research. You’re likely to decide that a drinking water filtration system and/or purifier is the healthier choice and provides the best value as well.
By C.J.Gustafson
Water is a key ingredient in a healthy diet and lifestyle. There are many health benefits of drinking water. It helps flush impurities and toxins out of our systems. It aids in the delivery of oxygen and nutrients. In fact, nearly every system in our bodies relies on water for proper functioning. But what if your water is unhealthy?
In past decades, concerns about tap water and its impact on overall health led some people to turn to bottled drinking water instead. In those days, there were few choices. You could pay to have a company deliver large bulky plastic bottles of water for the water cooler. Or you could purchase gallon jugs of distilled or “drinking water” at the grocery store.
In recent years, there has been an explosion in the number of different bottled waters available, with big distributors such as Coke and Pepsi jumping on the bandwagon. But are bottled drinking waters like Coke’s Dasani brand, Pepsi’s Aquafina, or Wal-Mart’s store brand really any healthier than your tap water? Or would you be better off with a drinking water filtration system?
As we’ve learned more about the water we drink, the technology behind drinking water filters and purification systems has improved dramatically. There are filters to remove impurities, chemicals, heavy metals, bacteria and most every contaminant you can think of. With the right size and filter combination for your specific home, your water can be exceptionally pure and healthy.
Cost Comparison
Drinking water filtration systems have also become more affordable and easy to use. Although the initial cost of a whole house system usually runs several hundred dollars, that cost is often less than $100 each year if spread out over the life of the system.
There may be additional expenses to replace carbon filters, membranes in reverse osmosis drinking water filtration system, or lamps in an ultraviolet light water treatment device. These expenses can add another $100 or so to the annual costs of operating drinking water filters and purification systems.
While some people may hesitate to spend two or three hundred dollars each year for clean, safe drinking water, they are probably paying more for bottled drinking water. Calculations show that at a price of $1 to $4 per gallon, bottled or delivered water costs an average of $400 each year, especially if you purchase individual bottles. And that doesn’t take into consideration the gas needed to drive to the store or the environmental impact of all the empty plastic bottles.
Health Aspects
Many people who choose bottled drinking water understand that it is more expensive, but are willing to pay the extra money because they feel bottled water is safer and healthier than filtered drinking water. After all, bottled water is often marketed as “natural spring water” or “pure glacier water.”
In reality, few bottled waters come from natural springs, and most of them use municipal tap water. The companies are able to get away with this false marketing because the regulations and standards for bottle drinking water are less stringent than those for residential drinking sources.
Bottled water qua�ity is regulated by the Food and Drug Administration (FDA), while drinking water systems are typically regulated by State regulations or the Environmental Protection Agency (EPA). This doesn’t mean that the FDA isn’t doing their job. It’s just that the rules for bottled water only require it to be as good as tap water, not better.
In addition, the FDA regulations only apply to bottled drinking water that is transported across state lines. If a company sells their bottled drinking water in the same state where it was bottled, the federal regulations don’t apply. The result is that many bottled waters are not any healthier than filtered water, and in fact some are less pure.
This was demonstrated in a study conducted in 1999 by the Natural Resources Defense Council. They tested over 100 brands of bottled drinking water and found that about 1/3 of the waters contained contamination in the form of chemicals, bacteria, and arsenic. The study also found that up to 40% of bottled drinking waters come from a city water system.
How To Tell If Your Water Is Healthy
So how do you tell if the water you’re drinking is healthy? With tap water, it’s relatively easy. If you water comes from a municipal source, the suppliers are required by law to provide annual water quality reports. If you have a well, you can have an authorized lab test your water. It may cost $100 or more, but it’s a small price to pay for peace of mind. Or you can purchase a kit and test it yourself, although the results are not as conclusive or reliable.
When it comes to bottled drinking water, it can be more difficult to know what you’re getting. Start by checking the label or the bottle cap. Some may tell you that the water comes from a municipal source or “community water system," which means tap water.
If the label doesn’t give any information, you can call the bottler and ask. But don’t be surprised if you get the run around and are transferred to several different departments. Some states have a bottled water program that tracks bottled drinking water and can tell you the origin of the source water as well as other information.
Safe and healthy drinking water has become big business. Thousands of companies are vying for your hard earned cash, and some are not always honest about what their products offer. The initial investment for a home drinking water filtration system can seem expensive at first, but over time, it is usually less expensive than bottled drinking water. And with a water filter, you at least know where the water you drink came from and how it was treated.
Before going out and spending your hard earned money for bottled drinking water that may be no better than your own tap water, it’s a good idea to do some research. You’re likely to decide that a drinking water filtration system and/or purifier is the healthier choice and provides the best value as well.
By C.J.Gustafson
Monday, January 1, 2007
Understanding Carbs to Stay Healthy
Low carb diets are popular. How good are they? How healthy are they? It all depends on what you know about the difference between different types of carbohydrates.
Common table sugar represents 20 to 25 percent of the daily caloric intake of Americans who live on the typical “All American” processed food diet. In the early 1800s average sugar consumption was about 12 pounds per person a year. In 1997, it was 152 pounds per person. Is that too much? You bet it is. It’s making us old before we need to be.
Do we need carbohydrates? No, we don’t. They are non-essential to the human diet. We do need water, fat, and protein. It is possible to survive for long periods without carbohydrates providing fat and protein needs are met. Fat and protein are broken down to make building blocks of carbohydrates as food and energy. This is something the carb-rich processed foods industry doesn’t tell us.
Regardless of what is known about carbohydrate needs, we continue to consume massive quantities of carbohydrates. Therefore, it’s important to know which carbs are better than others. It’s simple: All carbs are broken down into sugar in the body. The key is the rate and the amount that determines the level of sugar in the blood.
Complex carbs such as green leafy veggies, brown rice, potato, whole grain products, and fruits break down slowly. The result is a gradual rise and fall in blood sugar. It is generally understood that most complex carbs are good for you.
Refined, simple carbs such as cake, ice cream, cookies, breakfast bars, so-called cereals, and refined grains break down quickly in the body. This causes rapid elevation of blood sugar levels. These are not good for your health.
It should be understood that while refined carbs should be avoided because they are harmful, some complex carbs such as potatoes are not good because of their relatively fast breakdown.
How do you determine which carbs are really good, and what to avoid? Simple. Become familiar with something called the “Glycemic Index” of foods. When you look at a glycemic index for foods, bear in mind that the lower the rating, or number, the slower the digestion and absorption process and the better it is for your health.
As useful as the glycemic index is, you will need to learn which foods are good for you.. For example, a cup of low fat ice cream has a glycemic index of 50, which is lower than the glycemic index of a baked potato. That’s because the glycemic index rating of a refined sugar product is lower than that of a starchy food! So, learn to discern the difference between refined sugars and everything else. Just assume that if it’s made in a factory, it’s suspect!
Here are some glycemic index numbers for some popular food choices:
Baked Potato: 85; Cheerios: 74; Fanta soft drink: 68; Cheese pizza: 60; Banana: 54; Sweet potato: 54, Low fat ice cream: 50; Carrots: 49; Grapefruit juice: 48; All-bran: 42; Spaghetti: 41; Apple: 38; M&Ms (peanut): 32; Peanuts: 15; Yogurt, lot fat, artificially sweetened:14.
You can see from the above how misleading, yet useful the�glycemic index can be.
The bottom is this: Do your homework. Don’t rely on advertising or uninformed advice of well meaning friends to give you guidance about healthy eating. Making educated choices about what you put into your body puts you in the drivers seat and allows you to be in charge of how healthy you are, and how quickly or slowly you age.
About the author:
Barbara Morris, R.Ph., is a 76-year-old working pharmacist and recognized expert on unique anti-aging strategies. Author of Put Old on Hold, her message is for Boomers who want to feel and function as a healthy 40 or 50 year old for 25 or more years. She calls it “Liberation Living” – a process she has discovered that bypasses infirmities and indignities of traditional old age. http://www.PutOldonHold.com
By Barbara Morris
Common table sugar represents 20 to 25 percent of the daily caloric intake of Americans who live on the typical “All American” processed food diet. In the early 1800s average sugar consumption was about 12 pounds per person a year. In 1997, it was 152 pounds per person. Is that too much? You bet it is. It’s making us old before we need to be.
Do we need carbohydrates? No, we don’t. They are non-essential to the human diet. We do need water, fat, and protein. It is possible to survive for long periods without carbohydrates providing fat and protein needs are met. Fat and protein are broken down to make building blocks of carbohydrates as food and energy. This is something the carb-rich processed foods industry doesn’t tell us.
Regardless of what is known about carbohydrate needs, we continue to consume massive quantities of carbohydrates. Therefore, it’s important to know which carbs are better than others. It’s simple: All carbs are broken down into sugar in the body. The key is the rate and the amount that determines the level of sugar in the blood.
Complex carbs such as green leafy veggies, brown rice, potato, whole grain products, and fruits break down slowly. The result is a gradual rise and fall in blood sugar. It is generally understood that most complex carbs are good for you.
Refined, simple carbs such as cake, ice cream, cookies, breakfast bars, so-called cereals, and refined grains break down quickly in the body. This causes rapid elevation of blood sugar levels. These are not good for your health.
It should be understood that while refined carbs should be avoided because they are harmful, some complex carbs such as potatoes are not good because of their relatively fast breakdown.
How do you determine which carbs are really good, and what to avoid? Simple. Become familiar with something called the “Glycemic Index” of foods. When you look at a glycemic index for foods, bear in mind that the lower the rating, or number, the slower the digestion and absorption process and the better it is for your health.
As useful as the glycemic index is, you will need to learn which foods are good for you.. For example, a cup of low fat ice cream has a glycemic index of 50, which is lower than the glycemic index of a baked potato. That’s because the glycemic index rating of a refined sugar product is lower than that of a starchy food! So, learn to discern the difference between refined sugars and everything else. Just assume that if it’s made in a factory, it’s suspect!
Here are some glycemic index numbers for some popular food choices:
Baked Potato: 85; Cheerios: 74; Fanta soft drink: 68; Cheese pizza: 60; Banana: 54; Sweet potato: 54, Low fat ice cream: 50; Carrots: 49; Grapefruit juice: 48; All-bran: 42; Spaghetti: 41; Apple: 38; M&Ms (peanut): 32; Peanuts: 15; Yogurt, lot fat, artificially sweetened:14.
You can see from the above how misleading, yet useful the�glycemic index can be.
The bottom is this: Do your homework. Don’t rely on advertising or uninformed advice of well meaning friends to give you guidance about healthy eating. Making educated choices about what you put into your body puts you in the drivers seat and allows you to be in charge of how healthy you are, and how quickly or slowly you age.
About the author:
Barbara Morris, R.Ph., is a 76-year-old working pharmacist and recognized expert on unique anti-aging strategies. Author of Put Old on Hold, her message is for Boomers who want to feel and function as a healthy 40 or 50 year old for 25 or more years. She calls it “Liberation Living” – a process she has discovered that bypasses infirmities and indignities of traditional old age. http://www.PutOldonHold.com
By Barbara Morris
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