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“Can I freeze it?” is a question often asked in our homes, and for good reason. Probably most of us, at some point or another, have attempted to freeze a particular food only to find out that it did not freeze well and either spoiled or became inedible. Here are some foods that are “freezer-friendly”…

Cooked poultry in casseroles

Most vegetables in recipes containing a sauce

Baked meat loaf

Cooked dried beans, cooked rice or pasta

Vegetables freeze better than meat, seafood, or fruit.

But some, such as peas and spinach, freeze better than broccoli or cauliflower. (Cauliflower becomes watery when frozen.)

As long as your foods are properly prepared and stored prior to freezing, and you select foods that are amenable to freezing, you should have no problems. This simple tip can easily save you time and money for just a few minutes of preparation. Enjoy!

Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author’s information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted. Copyright 2005, Michele Webb. All Rights Reserved.

The author owns her own website and is a member of a number of organizations for women Netpreneurs and business owners and lives in Las Vegas, Nevada USA with her two dogs. You can contact Michele at mailto:news@ebooksnstuff.com or visit her website at: http://www.ebooksnstuff.com

[tags]Freezing, food, poultry, meat, beans, beans, rice, pasta, vegetables, fruit, peas, spinach, cauliflo[/tags]

Does maintaining a diet with no carbohydrates really help decrease weight? Since the early 1970s, several weight loss plans have supported avoiding or reducing carbohydrates, referred to as “carbs”, from our diets in varying quantities. Although these carb-conscious diets are embraced by some, they continue to raise questions for many. For example, it has been debated whether it is safe to limit carbohydrate intake, and whether this can be done in a healthy, sustainable way. Some carbohydrates are better or healthier than others. Another question raised is whether or not everyone should limit carbohydrates, and whether someone can eat a diet of natural foods while controlling carbohydrate consumption.

Aside from the common theories on why low carb diets work, no agreement exists on what makes up the optimal reduced carbohydrate diet. Suggestions of the various diet plans recommend a range from 20 to 100 grams of carbohydrates daily, and few recommend no carbs at all, although this diet has been seen in Hollywood. Many of these diets advise restraining from the intake of carbs such as bread, rice, pasta, potatoes, and added sugars, but they differ in implementation and thorough directions. There are also no official guidelines on what foods should constitute a controlled carb diet, and the U.S. Food and Drug Administration (FDA) has no formal classification of a low carbohydrate food.

To put the resulting mystification into perspective, keep in mind that one-size-fits-all just doesn’t work when it comes to dieting. Nutrition choices should be individualized and depend upon genetics, lifestyle, activity levels, health status, and special needs. Some experimentation may be necessary to determine what works best for you. Some may find cutting back on carbohydrates is most favourable for their health, weight, and blood sugar levels, and they decide to limit their carb intake as part of an overall healthy lifestyle.

With regards to low-carbohydrate diets you may well lose weight on this regimen because if you cut down on bread, pasta, rice, crisps and eat only meat, fish and vegetables you will tend to eat less overall. But you are likely to get bored with this diet and therefore slip or get too hungry as your diet will lack bulk. Furthermore, limiting carbohydrates causes the body to rely on fat or muscle for energy. This can create a by-product called ketones, causing fatigue and nausea. This is particularly dangerous for anyone with diabetes, heart or kidney problems.

Yes, there is such thing as a healthy low-carb diet. The key is to not go overboard and throw out all the essential nutrients we need for health and optimum energy in pursuit of a low-carb eating plan. High-carb diets typically contain 50 to 60 percent of total calories from carbohydrate. A healthy low-carb plan will contain 40 to 45 percent of calories from carbohydrate. That way you keep the carbs that provide nutrition: fruit, vegetables, whole grains, legumes, milk and yogurt and decrease your use of simple carbs like sugar, candy, cookies, soda and snack foods.

Fresh fish are high in protein and are often carbohydrate free. Shellfish generally contain some carbohydrates. Keep an eye out for prepared seafood products-like crab cakes or breaded fish-that may contain moderate amounts of carbohydrates. Protein-packed meat and poultry make up the bulk of many controlled carb diets. Try eating bacon, chicken, deli meats, duck, sausage, pork, lamb, rabbit, etc.

There’s also no need to stay away from nature’s sweets. Keep in mind that high fibre content in certain fruits accounts for a sizable percentage of carbohydrates. Fibre is essential for the body and it is generally subtracted from total carbohydrates when determining “net carbs” the carbs thought to affect blood sugar and, therefore, weight loss.

Even if you are adhering to a controlled carb diet, it is important to eat plenty of produce. Colourful vegetables provide fibre, vitamins, minerals, and numerous phytochemicals. The carbohydrate content of vegetables ranges greatly. Non-starchy, brightly coloured vegetables are a safe bet for those watching their carbs.

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[tags]carbohydrate free foods,food high in carbohydrates,low carb fast food,low carb wraps,low carb alcoho[/tags]

A food lover’s delight, an ecstasy for the taste buds; there’s no denying the fact that the turkey makes for a great dinner – one that all food lovers would look forward too. Every year on Thanksgiving this bird sends the taste buds of 95% of Americans into raptures. Even as we savor the turkey there are interesting facts about this about this bird that we often don’t care to take note of.

Let’s take a look – 1) Research says that the turkey is over 10 million years old and has its origins in North and Central America. However, this ruling bird of Thanksgiving, the turkey, was domesticated in Mexico, where it was a bird of sacrifice. 2) There are two species of turkey – The North American Wild Turkey and The Central American Ocellated Turkey. 3) Farm-raised turkey cannot fly. Only wild turkeys have the ability to fly for short distances and are the fastest runners on ground among all birds. 4) They’re found in all US states except Alaska. Alaska it’s too cold for the turkeys. 5) American Indians were very fond of hunting wild turkeys because of its tasty flesh and for its feathers. The feathers of a turkey were used in arrows and to decorate their ceremonial attire. 6) Turkeys were once used to remove green worms from tobacco plants. 7) Benjamin Franklin had proposed in 1776 that the turkey be made the official symbol of the nation. However ultimately the bald eagle was chosen. Franklin later noted in a letter to his daughter “the turkey is a much more respectable bird, and withal a true original native of America.” The Thanksgiving turkey is also well-known for its eggs, which are about double the size of the eggs of chicken. 9) A turkey egg takes approximately 28-30 days to hatch. 10) A baby turkey is called a ‘poult’ and is tanned brown in color. 11) A male turkey is called a Tom while a female turkey is called a Hen. Only Toms can gobble. Hens communicate with clicking noises or pseudogobbles. 12) A hen can lay upto 100 eggs. 13) A full-grown turkey has about 3500 feathers approximately. 14) The long, loose piece of skin hanging from a turkey’s neck is known as ‘wattle’. 15) A group of turkey is known as a flock. 16) Turkeys have a great sight, great hearing, great sense of taste, but a very poor sense of smell. 17) The Guiness Book of World Records holds that the largest weight recorded for a turkey (after having been dressed and cooked) is 86 pounds. This turkey-fic record was made on December 12, 1989. 18) The turkey industry is a very popular industry in the US, grossing over $1 billion each year. 19) An average American consumes about 15 pounds of turkey every year. On the day of Thanksgiving, Americans treat themselves to about 675 million pounds of turkey. 20) California consumes more turkey than any other US state.

21) In the historical 1969 voyage to the moon, the food packets of US astronauts Neil Armstrong and Edwin Aldrin had roasted turkey and all other trimmings.

Sean Carter writes on holidays, events and celebrations around the world. He also writes on family, relationships,womens issues birthdays, inspiration, religion, love and friendship. He is a writer with special interest in ecard industry. He writes for 123Greetings.com.

[tags]turkey, thanksgiving, food[/tags]

Irritable bowel syndrome is the most common gastrointestinal diagnosis yet it is not really a disease nor does it have confirmatory diagnostic tests. Rather, it is diagnosed based on a constellation of symptoms and the absence of other diagnoses. Common symptoms attributed to IBS are abdominal pain, cramping, diarrhea, bloating and excess gas. Celiac disease or gluten sensitivity is a common but frequently missed gastrointestinal diagnosis. Ingestion of gluten containing foods in affected individuals commonly causes symptoms attributed to IBS that are relieved with gluten-free diet in at least 10-20% of people misdiagnosed with IBS. Other food intolerances are also a likely a cause of IBS symptoms that may improve with avoidance of certain foods.

IBS is a diagnosis of exclusion. Other causes of symptoms of abdominal pain, diarrhea, constipation, or alternating constipation and diarrhea should be excluded by doctor’s review of medical history, a physical exam and some screening laboratory tests and arguably a colonoscopy. The other conditions that traditionally doctors are most concerned about excluding include inflammatory bowel diseases (ulcerative colitis, Crohn’s disease) and cancer. Less worrisome but treatable conditions that need to be excluded include lactose intolerance, intestinal infections especially parasites like giardia, and food intolerance. Celiac disease though now known to be very common, affecting approximately one percent of the U.S. population, has been largely ignored as a possible cause of IBS symptoms. Most primary care physicians are aware that diarrhea is a common symptom of Celiac disease but not that it may present in adults and be associated with constipation. Most doctors are unaware that the prevalence of Celiac disease in IBS patients may be as high as 20%.

Typical lab tests ordered by doctors screening for more serious intestinal diseases that may mimick IBS include a complete blood count (CBC) looking for signs of blood loss or anemia (low hemoglobin or hematocrit), signs of inflammation or infection (high white blood cell count and/or platelet count) and stool tests for blood (fecal occult blood test or FOBT) or white blood cells (WBCs or fecal leukocytes). The stool tests are looking for signs of bleeding, infection or inflammation of the intestine. IBS does not cause bleeding or intestinal inflammation whereas inflammatory bowel disease, infection or cancer may. Normal tests are reassurring though do not exclude more serious disease. Most gastroenterologists believe a colonoscopy should be performed.

However, most doctors, even many gastroenterologists, fail to test for Celiac disease though it is common and screening blood tests exist. The reasons for this are many and are more fully explained elsewhere. However, the common incidence, presence of screening tests and available treatment should make screening for Celiac disease part of the standard evaluation of all patients presenting with symptoms suggestive of IBS before that diagnosis is established.

More recently, food intolerance other than gluten or wheat have been suggested as a treatable cause of IBS. Blood tests for a type of antibody known as IgG have been advocated by several researchers as being helpful for advising people about eliminating or avoiding certain foods as a treatment of IBS. Recent evidence suggests that a significant reduction of IBS symptoms can be achieved in people who avoid foods based on elevated IgG antibodies to foods. Atkinson et. al 2004 reported 10-26% improvement in symptoms in patients compared with controls. Deterioration was noted in those who relaxed their dietary restriction of foods they had avoided because of elevated antibody levels. These findings require further validation and are facing significant resistance to acceptance by many in the medical community, especially in the U.S. However, elimination diets have long been reported effective by many people. The possibility of food intolerance as a reversible cause of symptoms attributed to a syndrome with little other effective treatments except mostly ineffective treatments in the past and very new medications with limited efficacy and unproven long term safety should prompt further studies and an openness to dietary trials.

If you have been diagnosed with irritable bowel syndrome I recommend you confirm that Celiac disease has been excluded. Food intolerance should also be considered though testing may not be covered by your insurance and/or accepted by your doctor as valid. Elimination of common foods and their proteins causing intolerance, wheat, barley and rye (gluten); cow’s milk protein (casein); soy; and peanuts is worth a try. Be sure to keep a food-symptom diary and re-introduce one food or food protein back into your diet at a time. One diet that effectively eliminates all the major food proteins causing intolerances but may be difficult to follow is the paleo diet (www.thepaleodiet.com).

1. Hoey. “Irritable Bowel Syndrome: Could it be Celiac Disease?” Can Med J. 2002; 166:479-80

2. Sander et al, “Association of Adult Coeliac Disease with Irritable Bowel Syndrome: A Case-Control Study in Patients Fulfilling Rome II Criteria Referred to Secondary Care.” Lancet. 2001; 358:1504-8

2. Atkinson W; Sheldon TA; Shaath N; Wharwell PJ. “Food elimination bsed on IgG antibodies in irritable bowel syndrome; a randomised controlled trial.” Gut 2004; 53:1459-1464.

3. Isolauri E; Rautava S; Kalliamaki M. “Food allergy in irritable bowel syndrome: new facts and old fallacies.” Gut 2004; 53:1391-3.

Dr. Scot Lewey is a physician who is subspecialty trained and board certified in gastroenterology (diseases of the digestive tract) that has over 20 years of experience as an expert clinician, researcher, lecturer and author of more than twenty articles, book chapters, and scientific abstracts. His special interests include Celiac disease, food intolerance and allergies, colitis, Crohn’s disease, irritable bowel syndrome & reflux.

[tags]irritable bowel syndrome, gas, bloating, abdominal pain, Celiac, gluten, misdiagnosed, foods[/tags]

So often we see that we have a nuisance of some type, which displeases us in our surroundings and we use abatement procedures to get rid of the species of plant or insect, which invades our domains. Unfortunately sometimes we do something that is linear in thinking and sure it gets rid of one problem or pest from our perception, but in doing so upsets the eco-system and food chain allowing another species to completely take over and wipe out a niche.

Once this happens then it is a slippery slope down hill as we watch the food chain dissolve and fall apart. This causes insects and animals to change their diets to maintain themselves, then they get sick and have issues or starve because something else ate their favorite food supply which they had evolved and adapted to over thousands if not millions of years you see?

This is not to say we should not try to abate Mosquitoes, which carry diseases and are disease vectors for some of mankind’s worst biological threats; we definitely should. However, how we go about it is equally important because if we are not careful whatever we might use could cause a problem for another animal or insect in the food chain or it might poison the food of an animal or insect causing them to also end up a mass casualty of our abatement efforts.

It therefore obviously behooves us to be quite careful and consider the over all issues before going hog wild on things we wish to abate? Consider this in 2006.

Lance Winslow – Online Think Tank forum board. If you have innovative thoughts and unique perspectives, come think with Lance; www.WorldThinkTank.net/wttbbs/

[tags]Abatement Failure, Eco-Food Chain Disaster[/tags]

Increasingly larger numbers of people suffer from heart disease as a consequence of high blood cholesterol levels. There are many factors that enable the accumulation of cholesterol inside the organism, but the major cause is considered to be unhealthy diet. Unhealthy diet and bad eating habits can considerably increase blood cholesterol levels.

Cholesterol is produced by the liver and it is required inside the body for fulfilling several roles: cellular protection, hormonal synthesis (testosterone and estrogen), vitamin synthesis and fat digestion. The organism needs very small quantities of cholesterol to sustain its normal activity and inappropriate diet can quickly enable cholesterol to accumulate in excess. The problem with cholesterol is that it can’t be dissolved by the body fluids and it is also difficult to eliminate. When in excess, cholesterol enters the bloodstream and deposits in different places inside the body. Cholesterol can form plaque inside arteries by adhering to the inner arterial walls, causing blockage. If cholesterol deposits inside the coronary arteries (heart arteries), there is a very high risk of heart disease.

A healthy diet and appropriate exercise are vital in reducing blood cholesterol levels. It is very important to eat properly, as high cholesterol food can quickly increase blood cholesterol levels. You should consume only low cholesterol foods and products that contain unsaturated fat. Many foods contain high levels of cholesterol: meats, eggs, dairy products, sweets. Also, foods that are rich in saturated fat can also facilitate the accumulation of cholesterol inside the body: organ meats, pork, poultry.

Low cholesterol foods should replace foods that contain high quantities of cholesterol and saturated fat. Sweets contain simple carbohydrates which increase body fat deposits and facilitate the accumulation of body cholesterol. It is advised to consume at most 300 mg of cholesterol a day. Considering the fact that a single egg contains around 300 mg of cholesterol, eating properly can be quite tricky. Not at all! You should note that only foods of animal origin contain cholesterol, while vegetal foods are cholesterol free. Although vegetables and fruits contain fat, they actually don’t have any cholesterol. Low cholesterol foods also contain less saturated fat and therefore they are a lot healthier for the organism.

It is very difficult to follow a diet based only on fruits and vegetables. To diversify your diet, you can consume low cholesterol foods such as: egg whites, lean meat, fish, chicken. Other low cholesterol foods are skim milk and low-fat yogurt. You should avoid eating fried foods, as they are very unhealthy. Bake or boil low cholesterol foods and eat plenty of vegetable soups. Home-cooked meals should be preferred over supermarket foods. However, if you don’t have time to cook for yourself every day, there are various low cholesterol food products available in supermarkets. It is important to understand that processed, low cholesterol foods available in convenience-stores can actually contain high quantities of saturated fat and they aren’t a very healthy option. Although you can consume such food products once in a while, your diet should be based mainly on healthy, cholesterol free or low cholesterol foods.

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[tags]cholesterol,high cholesterol,low cholesterol diet,cholesterol levels,low cholesterol recipe,low chol[/tags]