Where Does Italian Food History Begin? cuisines

Italy is one of the oldest countries in the world, and thanks to the geographical boundaries of the Mediterranean Sea and the Alps it has remained largely unchanged throughout history. Even during the Roman Empire, Italy was set apart. Legions that had been abroad always knew when they had returned to the mother country. Italian food history, however, reaches far beyond the country’s borders.

For starters, look at pasta. There is much historical debate on its origins, but many historians point to Marco Polo’s voyages to the Far East, from which he returned with all manner of foreign spices and foods, as the venue from which pasta came. The Chinese had cooked with noodles for centuries, and Marco Polo’s men encountered the same on their travels.

The tomato, now considered a staple in Italian cuisine, was long thought to be poisonous, partly because it is related to the deadly nightshade plant. Other Europeans found it to be palatable long before the first Italian cook simmered some down to make tomato sauce.

The Greeks, neighbors and frequent military rivals of the Italians, had a great amount of influence on Italian cuisine, especially in the area of spices and the preparation of seafood. Calamari, or squid, now a common dish on every Italian restaurant menu, was originally something Greeks were known for consuming.

The Roman Empire’s excursions into North Africa were another fertile breeding ground for culinary expansion. The number of herbs, spices and vegetables that entered the Italian menu from Egypt and the other African territories is uncountable.

Even today, Italian food history continues to evolve. Much of the changes now, though, take place beyond the shores of Italy. In America, for example, chefs like Mario Batali have fused classic Italian dishes with American cuisine to come up with dishes that combine the best of both worlds. In cities and towns all over the country, chefs are taking traditional ingredients and combining them in new ways. In what could perhaps be called a “full-circle” journey for pasta, some Italian-Asian fusion restaurants are even beginning to evolve.

But perhaps the best way to get a full idea of Italian food history is to get out and eat some. Better yet, eat a lot! Eating Italian food is always better than Italian food history.

Food Combining Tips – Help Stabilize Your Digestive System fruit healthTips

Eating your favorite foods in the wrong combination may be causing your digestive system to shut down or malfunction. For years I personally battled with constipation and used every type of laxative known to man, had the dreaded colonoscopy, ended up in the hospital twice and spent a great deal of time feeling very ill due to a sluggish system. Over time and with approaching senior years my condition became chronic and the doctors just said, “Eat more fiber”. I was eating tons of fiber and drinking gallons of water but the condition was growing more severe as the years passed. Finally, I found an answer and it turned out to be extremely simple.

My answer to better health was in food combining. After changing the combination of foods that I ate my health almost immediately began to improve and within two weeks my system was working like clockwork, better than I could ever remember. It was amazing. It has been three months now and by using the food combining method of eating my digestive system is still working perfectly.

Here are a couple very basic rules to follow when eating. Never eat fruit in combination with any other foods and give your body the opportunity to fully digest the fruit before eating any other types of foods, at least two hours but optimally three before eating again. Do not eat meat in combination with starches like sugar vegetables, bread, pasta or any dairy products.

Yes, this means no hamburgers with buns but you can eat meat with green leafy vegetables. Cow’s milk is hard to digest so drinking soy or rice milk is much easier on your system. High fiber foods and high water content foods are the best to eat. Animal proteins are okay to eat with high water foods. High water foods and starchy foods are okay to eat together. However, combining starchy foods with animal protein foods causes digestive problems. The old standby, meat and potatoes is a real problem for your body to digest. Dessert is okay once in a while but should be eaten three hours after your main meal and it is best to eat less than you might normally eat.

Eating three balanced meals and two snacks each day is a good way to bring your system back into balance. The foods need to be nutritious and in the right combination. If you want a sandwich, do not use meat but a sandwich with some may and tomato and lettuce or avocado or cucumber is excellent in taste and easy to digest. Instead of a tuna salad sandwich, try mixing up your tuna as usual. Then you can use stalks of nice crisp celery either to dip into the tuna mixture or stuff the celery with the tuna. It is really surprising how filling and satisfying this meal can be. You will not miss the bread. Wait a couple hours and then enjoy your bread with some butter or peanut butter as a snack. Eating foods in the right combination does not mean you have to change the foods you enjoy, just change which foods you eat at one time. Do not overeat and choose the healthier foods as often as possible. Your body will thank you.

Eating Well Tips

Search from : fruit health

Macro and Micro-Nutrient in Eggs cuisines

Eggs have been a staple in the human diet for thousands of years. From hunter-gatherers collecting eggs from the nests of wild birds, to the domestication of fowl for more reliable access to a supply of eggs, to today’s genetically selected birds and modern production facilities, eggs have long been recognized as a source of high-quality protein and other important nutrients.

Over the years, eggs have become an essential ingredient in many cuisines, owing to their many functional properties, such as water holding, emulsifying, and foaming. An egg is a self-contained and self-sufficient embryonic development chamber. At adequate temperature, the developing embryo uses the extensive range of essential nutrients in the egg for its growth and development. The necessary proteins, lipids, carbohydrates, vitamins, minerals, and functional nutrients are all present in sufficient quantities for the transition from fertilized cell to newborn chick, and the nutrient needs of an avian species are similar enough to human needs to make eggs an ideal source of nutrients for us. (The one essential human nutrient that eggs do not contain is ascorbic acid (vitamin C), because non-passerine birds have active gulonolactone oxidase and synthesize ascorbic acid as needed.) This article summarizes the varied nutrient contributions eggs make to the human diet.

Macro and Micro Nutrient in Eggs

The levels of many nutrients in an egg are influenced by the age and breed or strain of hen as well as the season of the year and the composition of the feed provided to the hen. While most variations in nutrients are relatively minor, the fatty acid composition of egg lipids can be significantly altered by changes in the hen’s diet. The exact quantities of many vitamins and minerals in an egg are determined, in part, by the nutrients provided in the hen’s diet. Hen eggs contain 75.8% water, 12.6% protein, 9.9% lipid, and 1.7% vitamins, minerals, and a small amount of carbohydrates. Eggs are classified in the protein food group, and egg protein is one of the highest quality proteins available. Virtually all lipids found in eggs are contained in the yolk, along with most of the vitamins and minerals. Of the small amount of carbohydrate (less than 1% by weight), half is found in the form of glycoprotein and the remainder as free glucose.

Egg Protein

Egg proteins, which are distributed in both yolk and white (albumen), are nutritionally complete proteins containing all the essential amino-acids (EAA). Egg protein has a chemical score (EAA level in a protein food divided by the level found in an ‘ideal’ protein food) of 100, a biological value (a measure of how efficiently dietary protein is turned into body tissue) of 94, and the highest protein efficiency ratio (ratio of weight gain to protein ingested in young rats) of any dietary protein. The major proteins found in egg yolk include low density lipoprotein (LDL), which constitutes 65%, high density lipoprotein (HDL), phosvitin, and livetin. These proteins exist in a homogeneously emulsified fluid. Egg white is made up of some 40 different kinds of proteins. Ovalbumin is the major protein (54%) along with ovotransferrin (12%) and ovomucoid (11%). Other proteins of interest include flavoprotein, which binds riboflavin, avidin, which can bind and inactivate biotin, and lysozyme, which has lytic action against bacteria.

Egg Lipids

A large egg yolk contains 4.5 g of lipid, consisting of triacylglycerides (65%), phospholipids (31%), and cholesterol (4%). Of the total phospholipids, phosphatidylcholine (lecithin) is the largest fraction and accounts for 26%. Phosphatidylethanolamine contributes another 4%. The fatty-acid composition of eggyolk lipids depends on the fatty-acid profile of the diet. The reported fatty-acid profile of commercial eggs indicates that a large egg contains 1.55 g of saturated fatty acids, 1.91 g of monounsaturated fat, and 0.68 g of polyunsaturated fatty acids. (Total fatty acids (4.14 g) does not equal total lipid (4.5 g) because of the glycerol moiety of triacylglycerides and phospholipids and the phosphorylated moieties of the phospholipids). It has been reported that eggs contain less than 0.05 g of trans-fatty acids. Egg yolks also contain cholesterol (211mg per large egg) and the xanthophylls lutein and zeaxanthin.

Egg Vitamins

Eggs contain all the essential vitamins except vitamin C, because the developing chick does not have a dietary requirement for this vitamin. The yolk contains the majority of the water-soluble vitamins and 100% of the fat-soluble vitamins. Riboflavin and niacin are concentrated in the albumen. The riboflavin in the egg albumin is bound to flavoprotein in a 1:1 molar ratio. Eggs are one of the few natural sources of vitamins D and B12. Egg vitamin E levels can be increased up to tenfold through dietary changes. While no single vitamin is found in very high quantity relative to its DRI value, it is the wide spectrum of vitamins present that makes eggs nutritionally rich.

Egg Minerals

Eggs contain small amounts of all the minerals essential for life. Of particular importance is the iron found in egg yolks. Research evaluating the plasma iron and transferrin saturation in 6-12-month-old children indicated that infants who ate egg yolks had a better iron status than infants who did not. The study indicated that egg yolks can be a source of iron in a weaning diet for breast-fed and formula-fed infants without increasing blood antibodies to egg-yolk proteins. Dietary iron absorption from a specific food is determined by iron status, heme- and nonheme-iron contents, and amounts of various dietary factors that influence iron absorption present in the whole meal. Limited information is available about the net effect of these factors as related to egg iron bioavailability. In addition to iron, eggs contain calcium, phosphorus, sodium, potassium, magnesium, zinc, copper, and manganese. Egg yolks also contain iodine (25 mg per large egg), and this can be increased twofold to threefold by the inclusion of an iodine source in the feed. Egg selenium content can also be increased up to ninefold by dietary manipulations.

Egg Choline

Choline was established as an essential nutrient in 1999 with recommended daily intakes (RDIs) of 550mg for men and 450mg for women. The RDI for choline increases during pregnancy and lactation owing to the high rate of choline transfer from the mother to the fetus and into breast milk. Animal studies indicate that choline plays an essential role in brain development, especially in the development of the memory centers of the fetus and newborn. Egg-yolk lecithin (phosphatidylcholine) is an excellent source of dietary choline, providing 125mg of choline per large egg.

Egg Carotenes

Egg yolk contains two xanthophylls (carotenes that contain an alcohol group) that have important health benefits – lutein and zeaxanthin. It is estimated that a large egg contains 0.33 mg of lutein and zeaxanthin; however, the content of these xanthophylls is totally dependent on the type of feed provided to the hens. Egg-yolk lutein levels can be increased up to tenfold through modification of the feed with marigold extract or purified lutein.

An indicator of the luteinþzeaxanthin content is the color of the yolk; the darker yellow-orange the yolk, the higher the xanthophyll content. Studies have shown that egg-yolk xanthophylls have a higher bioavailablity than those from plant sources, probably because the lipid matrix of the egg yolk facilitates greater absorption. This increased bioavailability results in significant increases in plasma levels of lutein and zeaxanthin as well as increased macular pigment densities with egg feeding.

Egg Cholesterol

Eggs are one of the richest sources of dietary cholesterol, providing 215 mg per large egg. In the 1960s and 1970s the simplistic view that dietary cholesterol equals blood cholesterol resulted in the belief that eggs were a major contributor to hypercholesterolemia and the associated risk of cardiovascular disease. While there remains some controversy regarding the role of dietary cholesterol in determining blood cholesterol levels, the majority of studies have shown that saturated fat, not dietary cholesterol, is the major dietary determinant of plasma cholesterol levels (and eggs contain 1.5 g of saturated fat) and that neither dietary cholesterol nor egg consumption are significantly related to the incidence of cardiovascular disease. Across cultures, those countries with the highest egg consumption actually have the lowest rates of mortality from cardiovascular disease, and within-population studies have not shown a correlation between egg intake and either plasma cholesterol levels or the incidence of heart disease. A 1999 study of over 117 000 men and women followed for 8-14 years showed that the risk of coronary heart disease was the same whether the study subjects consumed less than one egg a week or more than one egg a day. Clinical studies show that dietary cholesterol does have a small influence on plasma cholesterol levels. Adding one egg per day to the diet would, on average, increase plasma total cholesterol levels by approximately 5mg dl_1 (0.13mmol/L). It is important to note, however, that the increase occurs in both the atherogenic LDL cholesterol fraction (4mg dl_1(0.10mmol/L)) and the antiatherogenic HDL cholesterol fraction (1 mg dl_1(0.03mmol/L)), resulting in virtually no change in the LDL:HDL ratio, a major determinant of cardiovascular disease risk. The plasma lipoprotein cholesterol response to egg feeding, especially any changes in the LDL:HDL ratio, vary according to the individual and the baseline plasma lipoprotein cholesterol profile. Adding one egg a day to the diets of three hypothetical patients with different plasma lipid profiles results in very different effects on the LDL:HDL ratio. For the individual at low risk there is a greater effect than for the person at high risk, yet in all cases the effect is quantitatively minor and would have little impact on their heart-disease risk profile.

Overall, results from clinical studies indicate that egg feeding has little if any effect on cardiovascular disease risk. This is consistent with the results from a number of epidemiological studies. A common consumer misperception is that eggs from some breeds of bird have low or no cholesterol. For example, eggs from Araucana chickens, a South American breed that lays a blue-green egg, have been promoted as low-cholesterol eggs when, in fact, the cholesterol content of these eggs is 25% higher than that of commercial eggs. The amount of cholesterol in an egg is set by the developmental needs of the embryo and has proven very difficult to change substantially without resorting to hypocholesterolemic drug usage. Undue concerns regarding egg cholesterol content resulted in a steady decline in egg consumption during the 1970s, 1980s, and early 1990s, and restriction of this important and affordable source of high-quality protein and other nutrients could have had negative effects on the well-being of many nutritionally ‘at risk’ populations. Per capita egg consumption has been increasing over the past decade in North America, Central America, and Asia, has remained relatively steady in South America and Africa, and has been falling in Europe and Oceania. Overall, world per capita egg consumption has been slowly increasing over the past decade, in part owing to the change in attitude regarding dietary cholesterol health concerns.

Saffron Extract Supplements for Bodybuilding cuisines

Saffron is a spice that is obtained from a plant called Crocus sativus. The plant has its origins in Greece and South-East Asia. Saffron spice is generally used in cuisine for its rich aroma and color. It also has many medicinal properties. It is commonly used in traditional systems of medicine such as the Ayurveda of India for treating a number of conditions such as cough, asthma, and general weakness. Recently, it has also been found as a good medicine for treating depression. It has also been found to be promote weight loss.

If you are a body builder, you know hard it is to lose fat and build healthy muscle. Bringing the body into the correct shape requires hard work and dedication. Saffron extract supplements can help you in doing just that. Saffron contains biochemicals which increase the levels of serotonin in the brain. Serotonin is a neurotransmitter that is responsible for controlling hunger and mood. Increased serotonin levels causes reduction in hunger and cravings. It also makes you more enthusiastic and makes you feel more energetic. Due to these reasons, saffron supplements can be very helpful for bodybuilders in cutting down fat and increasing healthy body mass.

Many supplements that are available in the market today make very high claims but often they are not backed by scientific studies. However, this is not the case with saffron extract supplements. Even though scientific data is lacking, quite a few studies have been conducted to ascertain the health benefits of saffron. Many of these studies have found that saffron does work indeed. Studies have found that saffron supplements are beneficial in losing weight and improving symptoms of depression.

Saffron extract supplements are available as capsules and powders. Many different companies are manufacturing these supplements. It should be noted that depending on the quality and purity, different supplements will provide different results. If you are buying supplements online, it is important to read reviews about the products and buy them only when you are satisfied about the quality and purity. You can also consult a nutrition expert or your doctor for more information about the product you wish to purchase.

It is very important to stick to the prescribed dosage. Taking saffron supplements in excessive quantities will not provide expedited results. Instead, it can have negative impact on your health. Thus, it is very essential to stick to the prescribed dosage. The usual dosage is 30 mg taken once a day. 15 mg twice a day has also been found to provide good results.

Total Living Drink Greens Review fruit healthTips

Juicing has become a big phenomenon amongst health professionals, fitness gurus, nutritional experts and even cancer patients. The juicing machine is also finding its’ way into a growing percentage of American households.

The idea behind this phenomenon is that you’ll be able to get the pure, nutrient-dense ingredients that your body will be able to immediately put to great use. What’s nice is that this can be done without eating an endless amount of fruit and vegetables. This is made even better when you find out just how great the juice actually tastes. All of this is actually the driving force behind what’s known as the Total Living Drink Greens by Kylea. The following Total Living Drink Greens review will go over this product in detail.

This product comes in a powdered form. However, since it really does utilize juices, this is not a powdered form of raw, whole produce. Instead, the fruits and vegetables have actually been juiced -the juice is where the phytonutrients are largely located. These are then converted into a powdered form. Thanks to this process the company’s claim that 1 full serving of their product is the equivalent to 7 servings of fruits and vegetables is actually valid and even highly impressive. In order to experience this for yourself you simply need to add 1 scoop of their powder to your blender with any of the other ingredients that you’d like to have in your smoothie. (Adding water or ice cubes will help to make the smoothie less thick.)

This Ingredients Found in the Total Living Drink Greens

While there are a lot of different ingredients found within this product, some of the main superfoods include:


Apple Juice


Bitter Mellon


Brown Rice








The Price of the Product

If you were to go to a trusted supplements store, such as whole foods, and buy everything that is found within the Total Living Drink juice powder, it would cost you at least $250. All you have to do is take a moment to break down the servings and you can see that there is tremendous value in getting all your daily nutritional needs in one product. So, it shouldn’t be too surprising that you’ll be paying $99 for 2.6 lbs. Whenever you use a full scoop per day, this will last you for a month. You can stretch this out so that it will last for 2 months if you only use a half a scoop per day.

Even though this is really a personal preference, for most people it’s a no brainer whenever you stop to consider whether you want to pay anywhere from $200 to $300 to purchase 8 or 9 different supplements or pay less than $100 and open the lid to just one canister each day. Take some time to think about this powder’s contents, cost and how easy to use and you’ll see what a great choice this product is whenever you’re interested in managing your weight, replacing meals or simply living a healthy lifestyle. Remember that one scoop of the Total Living Drink Greens can be used as a meal-replacement too. Each scoop contains over 38 grams of nutrition, including almost 12 grams of protein!

The Good News about This Product

The Total Living Drink Greens also contains amino acids, antioxidants, digestive enzymes, herbs, probiotics and protein. Of course, this means that there are also a lot of vitamins and minerals found within this product too. Both the protein and the antioxidant servings are really potent and the digestive enzymes are comprehensive as well. This additional protein isn’t found in most of the other superfood drinks that are on the market today so you’ll definitely want to take this important, added bonus into consideration. What most people truly appreciate though are the superfood juice extracts.

Some Drawbacks to This Product

The way this drink tastes is somewhat different because of how strong the broccoli and wheatgrass are. For this reason, you’ll want to add other fresh fruits or vegetables, maybe even some juice to counter the flavor. Anyone who is already used to the flavor of "green" drinks probably won’t even notice the taste at all though.


Now that you know more about Total Living Drink Greens, it’s important to know more about superfoods in general. Whenever you take time to look at the other products that are available both online and in stores today, you can clearly see why this product is at the top of the list. Even though some of these other products are actually quite impressive with the results they can provide, this product is a true nutritional giant.

So, if you have a busy schedule and want to do your very best to keep your kitchen clean at all times, then this is the supplement that you should be putting into your smoothies each day. There have been a lot of success stories whenever it comes to using this product for weight loss, as well as many people who are very happy with using this as a meal replacement too. This is because it’s loaded with fruit and vegetable superfoods, over 13g of superfoods per serving and 38 grams of total nutrition per scoop.

Eating Well Tips

Search from : fruit health