Caution and common sense are the best protection against food poisoning. Food that has been improperly processed or stored provides an ideal environment for the growth of bacteria, molds and yeasts. Most of these microorganisms will simply caused food to spoil; a few, however, can lead to uncomfortable, sometimes dangerous, illness. Toxins (poisons) in bacteria [...]
Generally, people expect to have three meals a day – breakfast, lunch(dinner), dinner(supper). The midday and evening meals are a cultural choice. For example, farmers who work hard during planting and harvesting often expect and need a hot, full meal at noon. They expend so much effort in the morning that they need to replace [...]
Canning
Canned foods, either commercially canned or home canned, lose vitamins and minerals with time. This loss, however, is reduced when the cans are kept slightly cooler than room temperature. Most canned foods can be stored for a year if they are kept in a temperature between 50 and 70 degrees F. After opening a can, [...]
Freezing
When food is to be stored for extended periods of time, extra care must be taken to prevent spoilage and retain as many nutrients as possible. In most cases, freezing is the best way to accomplish this. Freezing usually helps maintain good food color, texture, and flavor. Uncooked meats, fish, poultry, hard cheeses, milk, and [...]
Air, light, moisture, and heat can make food spoil and break down nutrients. Knowing the best way to store foods can preserve food value, reduce spoilage, and prevent formation of harmful bacteria that can make foods toxic – and, sometimes, fatal.
Refrigeration
In general, the shorter the storage time and the cooler the temperature, the less vitamin [...]
Meats, Poultry, and Seafood
Cooking meats gently enough to retain vitamins and minerals while reducing the saturated fat content is tricky business. The leanest cuts of red meats, which are the most healthful, usually are prepared using long cooking times and moist heat, such as pot roasting, stewing, and braising. These methods result in greater loss [...]
Continue reading about Food Preparation – Meats, Poultry, and Seafood
Foods must be prepared sensibly to keep their flavor and food value. Unwise preparation and cooking methods can destroy valuable vitamins, ruin food texture, or add too much unnecessary fat, sugar, or salt.
One of the most common, unnecessary cooking practices is adding salt or sugar to food. Many cooks automatically pour salt, or sometimes sugar, [...]
Continue reading about Food Preparation – Fruits and Vegetables
Gymnema sylvestre is a plant native to tropical regions of India and has a lengthy record of use in the treatment of both Type 1 and Type 2 diabetes. Giving Gymnema extract to Type 1 diabetics helped to reduce insulin requirements and improve blood glucose regulation. When 400 mg/day of Gymnema extract was given to [...]
Salt bush is a plant native to the Middle East. Researchers in Israel found that 3 grams daily of salt bush capsules provided improved blood glucose regulation in Type 2 diabetes.
~Low Sugar Recipes.com
Once a spice and staple in southeastern Europe and western Asia, fenugreek seeds have long been used in folk medicine to treat diabetes. Today, we know scientifically that fenugreek seed powder is a potent agent for reducing levels of fats and glucose in the blood. Fairly hefty amounts of fenugreek, around 15-50 grams twice daily, [...]
