Danlong Traveling Blog

Archive for the ‘Foods’ Category

What has triggered mass protest and fighting around the world of apocalyptic proportion in developing nations? We have witnessed rioting in Haiti, protest in the Philippines, and stories of people killed in Egypt all because of the high prices in basic foods for survival.

What has caused the high prices of food around the world? Some possible causes but not limited to:

1. Biofuel

2. Government subsidies

3. Waste

4. Development

The biofuel craze has sparked investments and investors from around the world seeking a safe haven for there money. But first what exactly is biofuel? It is experimental fuel or additives for our vehicles that is made from food commodities such as rice, corn and soybean and it is the worlds answer to high oil prices.

According to the IBD (investors business daily) The National Corn growers Association says 2.3 billion bushels of corn, or nearly a fifth of U.S.

production, went into ethanol in 2007. That’s up 28% in just one year. Ethanol production reached 6.5 billion gallons in 2007, and it’s headed to a federally mandated 9 billion this year.

In the U.S. the government encourages the production of ethanol from corn, which give manufacturers and others connected to the industry tax incentives and protectionism. Refiners get a 51-cent tax credit for every gallon of ethanol it produces and 54-cent per gallon tariff from cheaper imported ethanol.

Waste has always been a culprit in the Western World. We waste more food per capita than anyone else.

According to the Food Production Daily, a new study reveals that almost half the food in the country goes to waste… The new study, from the University of Arizona (UA) in Tucson, indicates that a shocking forty to fifty per cent of all food ready for harvest never gets eaten…

Not only is edible food discarded that could feed people who need it, but the rate of loss, even partially corrected, could save US consumers and manufacturers tens of billions of dollars each year.

Development and urban sprawl has replaced the once valuable farm land and cattle ranches. Our desire for bigger houses and more retail outlets has also contributed to the higher prices. The number of farms has decreased, and leaving what’s left to produce what hundreds use to, which has resulted in more competition for food on the world market.

With our greed for consumerism and glutton for oil to drive our big cars and recreation vehicles we have created a situation that will last for years to come. I suspect for two to three years we will continue to see a spike in food prices before they level off and come down. It will take that long if we act now to find solutions to our distribution problems and try to eliminate waste throughout the food process cycle. There won’t be a simple solution to the problem and it will take some constructive and creative thinking on our parts. But there are things we can do on are part now:

1. Cut down on waste, the manufacturing and distribution industry are the biggest abusers.

2. Seek new markets and other areas for oil and exploration.

3. Is green better or is it just some fad

4. Develop efficient distribution systems for food.

5. Recycle land and buildings for development back in the inner city.

I am sure there are more but you get the idea. The IBD suggest we that we scrap the subsidies, tariffs and mandates and let the market decide if ethanol or any other biofuel makes economic sense. I think biofuel and research will continue to be around for years to come until we realize that it was just a fad, and nothing more. Industries and all of humanity will have to change and it will be a long and laborious process. And we have to ask ourselves are we up to the challenge? Developing process systems and making the ones we have more efficient will be the solutions.

But for now we all will suffer along with the worlds poor, but they will have it much harder then we will, for they may not know how or when there next meal will come!

It is very obvious that he would be hungry as well as weak. The Satan took advantage of His weakness and tempted Jesus. Then, the Satan told Jesus, “If you are the Son of God, you can change stones into loaves of bread”. For this, Jesus answered, “No! The word of God says “Man does not live on bread alone, but on every word that comes from the mouth of God”.

Jesus did not budge. Regardless of the fact that Jesus was hungry, he declined to give way to the Devil’s trick. The devil tried other plans to get Jesus to bow down to him. However, nothing worked in his favor. This clarifies that the spiritual food for Christians is nothing more than the word of God. Every response of Jesus contains the word of God.

The three basic spiritual foods for Christians to live a healthy life are:

• Prayer

• Fellowship

• Word of God

There has to be a balance in all these three spiritual foods.

If we lack any of these spiritual foods, the Satan will take a chance and that is going to be tough. For instance, in a married life or in any relationship, love, trust and understanding are equally needed. Deficiency in any one will affect or may even ruin the relationship. Satan will try to imbalance us or he may even not allow us to be strong through the Spiritual foods such as the Word or Fellowship. In fellowship, he will make us busy into Church activities and give less time to God. In this way, he will try to defeat us and be away from the Word of God. Among all the Spiritual foods, Prayer is the strongest weapon, we Christians have because the Devil is scared of those men and women who go down on their knees and pray. Prayer is a powerful tool and the best spiritual tool God has gifted to us. Most people often neglect this truth or don’t know that, Satan is a good preacher, and he himself preaches Jesus. As mentioned above, when Jesus was fasting for 40 days, he put Jesus into temptation through the Word of God.

As Christians, we have to be powerful, both physically and mentally. A Christian’s life is endangered daily by those who are against the faith.

The meat pie is still the favourite food of Australia. In South Australia, the meat pie was transformed by a local fast-food van business into a national food icon. It is called the “The Pie Floater;” a pie floating on a bed of pea soup with a good dash of tomato sauce on tip of the pie.

I can tell you it was actually really good, and as I ate it late that night on the abandoned CBD street of Adelaide I could see where it came from. The night is cold and dry; it’s a breath of cold desert just over a ridge to nowhere. The peas made me feel at home.

I prefer the old chicken and vegetable pie. I do enjoy mushroom pie. In Earlier days there was a product; it was a chicken and vegetable pie with whole meal pastry and a sauce that was just fantastic. When you baked it, it would smell wonderful. A similar but profoundly more popular product was the “Chico Roll”.

This was as beautiful an exhibition of innovation as it gets for food; actually delivering what a customer wants.

It’s a grand example of value for money and that quality is the true condition for amicable exchange. The Chico Roll started in 1951 at the Wagga Wagga Show in NSW Australia. The Chico Roll embodied in a food and presentation what would be considered the symbol and testament to Australia. It fulfilled the criteria perfectly; let me tell you I’ve had enough of them to say they’re better than any fast-food.

The spring roll feature, smooth, thick and crunchy pastry, fresh vegetables and meat with a sauce that is only comparable to a fine restaurant’s expectations. “Hold the sauce please!”

Now, in our recent history there is great change in the theme of food in Australia.

People like Jamie Oliver and Geoff Jansz and the list goes on. International influence has led to an even greater change in the market price of things like octopus and egg plant, avocado and fish. People who migrate to Australia naturally yearn their nationalities favourites.

Lentils, also called legumes are one of the most nutritional and diverse tasting of whole food types, not to mention that most important is percentage of protein per weight. Lima Beans are medium, flat, pinched potato like beans; they cook very quickly compared to most beans and create a rich potato like sauce with a soft white pillow look.

The Aussie pie has stood for it’s time because we are a nation of numerous traditions and backgrounds. Something as simple as a pie is really a decoy and hint from our true diverseness in Australian food.

Puppies grow a lot before they become adults and they need a special diet to help in their physical development. Veterinarians recommend feeding your puppy a specially formulated growth food that has to be given at evenly spaced intervals to avoid over stretching its tiny stomach.

Experts recommend feeding your puppy 4 meals a day until it is 4 months old. Then, you can lower feeding time down to 3 meals a day until it is 6 months old. Afterward, you can reduce feeding time down to 2 meals a day and keep your puppy on this regimen for the rest of its life.

Avoid leaving food down. Always throw away uneaten food after 20 minutes. Also, do not veer away from your feeding regimen and give your dog any variety (unless approved by your vet) since this could disrupt your puppys digestion and toilet training regimen. Lastly, always make sure that water is available to your puppy.

Feeding Regimens

There are several feeding regimens you can choose from: dry complete diets, semi-moist diets, tinned food (with or without mixer) and home-made diets.

You will know if the diet you chose for your puppy suits him if his stool is firm and dark brown in color. So if your puppy produces soft and/or light colored stools, has gas or diarrhea, consult your vet.

Keep in mind that a stable diet will help maintain good digestion. Any change in the diet should be made gradually. The change should go on for at least a week to avoid upset. Also, you should try a new diet at least 10 days before making any further changes.

Dry Complete Diet

There is a wide variety of dry complete foods out in the market. Choose one that is especially designed for puppies, and if you can, go for premium foods. Premium dry puppy foods usually contain the best quality ingredients and most of them are based on chicken and rice or corn. And although premium foods are more expensive to buy upfront, you do not actually have to feed large amounts of them like you would with a lower grade dry complete food so you end up spending about the amount or even less.

Keep in mind though that some puppies may not get easily accustomed to dry foods after weaning. If yours does not seem to like eating dry complete foods you can try soaking the food in a bit of warm water to soften it or mix in a bit if tinned puppy food. Gradually lessen the amount of tinned food or water until your puppy is fully weaned and accepts dry complete foods.

Semi moist and tinned/canned foods

Most puppies, especially those not yet fully weaned, like canned/tinned and semi-moist foods. However, you should be careful what you choose since not every brand provides the digestible protein that your puppy needs. Indigestible protein will only pass through your dogs digestive system without being broken down into absorbable nutrients, and thus will be useless to it.

Yes, if you are gluten intolerant even the smallest bite of gluten or 1 piece of bread can do serious damage to your body. Thankfully, the body is an amazing thing and can usually repair damage resulting from gluten ingestion with proper care and feeding. The real issue here is: how to not take the first bite of foods that we know contain gluten? And how do we keep up our gluten-free lifestyles long-term?

I am going to step out on a limb here and call choosing to eat bread when you know you are gluten intolerant “gluten addiction.” For many the idea of being addicted to food is new, but food addiction is a real and culturally pervasive problem that can have devastating physical, psychologically, neurological, emotional, and financial consequences-especially if you are gluten intolerant and can’t stop eating gluten long-term. Many people with gluten intolerance are underemployed because of the devastating health consequences of gluten consumption.

I know first-hand how challenging it is to give up gluten when it is EVERYWHERE.

I struggled to keep gluten out of my diet even after I got the test results that said I was gluten intolerant. It took me 3 months to string more than 2 weeks gluten-free together. I was constantly in a state of withdrawal and craving for those 3 months and suffering a lot of physical consequences not to mention the psychological suffering of thinking I was crazy for putting poison in my mouth.

There are many reasons why we choose to pick up the gluten poison. These reasons range from social to biological to emotional. On the social side, gluten is a socially supported poison that is marketed as ‘healthy ‘; i.e. Whole Wheat Bread and we tend to unconsciously mimic the behavior of our social groups.

Thus, if our friends and family are gluten eaters we are going to have a harder time giving it up. Many of us also have a emotional addiction to gluten products, for many of us the emotional dependence on foods starts when we are quite small. For instance, we may have had a rough time of things growing up and used food to comfort and numb intense, negative emotions. From a biological standpoint gluten contains exorpins which bind to the opiate receptors in the brain of gluten intolerant folks that results in a sense of well-being and numbs pain-similar to the impact the endorphins that your body naturally produces. When you are taking in exorphin containing foods your body’s ability to produce endorphins is impaired, so you crave exorphin foods to make you feel good. A cycle of craving and addiction ensues, you need the bread or pasta to feel good and not having it results in pain. And if you are gluten intolerant and consuming gluten, your body is probably in a lot of pain.

How do we get off the gluten craving rollercoaster so the pain can stop and we can start feeling good? Here is what has helped me:

Flood your body with easy to digest nutrients!!! Instead of the bagel (even the gluten free variety) or the yogurt for breakfast, have a green supefood smoothie. Try out blended soups of brightly colored vegetables mixed with herbs, raw organic coconut oil, garlic and sea salt. These nutrient rich foods will stop cravings in their tracks and the blending pre-digests the food, making them very soothing to inflamed digestive tracks. That means the nutrients are more easily absorbed than solid foods that require more work for the digestive system to break down.

Eliminate dairy, soy, and sugar. These foods are highly allergenic and cause inflammation and pain in the body and also cause metabolic/hormonal imbalances. Further, Dairy contains exorphins making it highly addictive and also inhibits your body’s natural ability to produce feel good endorphins. Replace dairy and soy with nut and seed milks, nut and seed cheeses/pates, and raw, organic coconut products. Replace sugar with stevia and/or teeny bits of raw organic agave nectar, and fresh fruit. These replacement foods are full of essential nutrients. Don’t be afraid of the fats in the seeds and nuts. Your body needs the fat for energy to heal and many vitamins from foods are fat soluble, meaning if there is not enough fat in your diet your body won’t absorb the vitamins and you will pee out all the vitamins from that expensive organic food. To replace ice cream, I suggest freezing ripe bananas and blending them with carob powder, cocoa powder, or vanilla. This banana cream tastes just like soft serve.

Do EFT! This is a self-acupressure technique that works wonders for folks with all sorts of addictions. Go to http://www.emofree.com for a full tutorial. This technique helped me finally kick my gluten addiction for good.

Exercise: Moving the body will flood your body with feel good chemicals so you are less prone to go after gluten to feel good. It also speeds up the detox process, which means fewer and less intensive cravings.

Get Outside: At least 30 minutes a day flood your body the sunshine and vitamin D (a fat soluble vitamin by the way). You need an adequate amount of Vitamin D to maintain mental health and thus combat cravings and strengthen your willpower. Further, Vitamin D helps regulate blood sugar. Out of whack blood sugar is the cause of many uncontrollable cravings.

I recommend you go outside during non-peak sunshine hours so you don’t have to apply sunscreen that is usually filled with toxic chemicals. I recommend Aubrey Organics as good brand of pure and gluten-free sunscreen (yes, they sometimes put oat derived products and wheat protein in sunscreen!).

Get Support: Find gluten free buddies. Check out my resources page for links to gluten free online and face to face communities. I have found a lot of support for living a really healthy gluten free lifestyle in the online raw food community. Check out some raw food blogs on my resources page and you will find a ton of naturally gluten, soy, dairy, and sugar-free recipes.

If you need support putting the above tips into practice, or aren’t having the success you want going gluten-free, contact me.

If you’re tired of all the bland foods you include in your meals, try using imported foods to add some extra flavor. Bringing in the authentic flavors of countries like Italy, Mexico and Spain will add flavor and natural ingredients to your meals.

Foods are imported from many different countries, across the continents and around the world, to add natural goodness to home-cooked meals. Whether you’re a connoisseur of foreign fare or just someone who wants a bit of a different taste in your meals, imported foods can be your conduit to better dining.

Imported foods from foreign lands include chips, snacks, drinks, juices, organic sauces, jams, spices and more. This allows companies like SauceWorld.com to offer you with a wide range of products with the best prices, giving you the experience of international shopping, all in one place.

If you have had a chance to sample imported foods, you’ll know how they can brighten up a dull meal. It’s also helpful to learn how to properly use the foods in recipes, so that your family can develop a palate that’s more adventurous.
Imported foods make up about eleven percent of American food consumption. Consumers in the United States demand fresher vegetables and fruits, and sauces made from them, especially during winter months when you don’t have access to all the fruits and vegetables you would like to include in your recipes.

The cost of imported foods in many cases can be low enough to justify buying more organic foods, with fewer instances of herbicides and pesticides being used in their growth. In addition, there have been changes in the diet of those in the United States, which has created a demand for foods that aren’t available easily in the States. Tropical fruits are especially popular. There are more reliable sources now for imported foods, and the technology for shipping and storage has advanced, so that foods remain fresher for a longer period of time.

US demand for imported foods was once attributed to the strong dollar, but even now, when the dollar is weak, there are still foods that can be imported without the distributors taking a loss on the American end. The main driver in the purchase of imported foods is demand in the States, and other countries are happy to add to the U.S. supply of foreign-grown foods. Many foreign countries also do not use the same chemicals on their produce, so this is a good way to get more natural foods to your table.

Among the most popular of imported foods are tomatoes, olives, asparagus and prepared foods like sauces, dips and condiments that you can find at SauceWorld.com. Mexico is a major supplier of vegetable and fruit imports, but some foods come from much further away.

There are certain people who get unfavorable response to some food, thus, considering it a food allergy. It is said to be an adverse immune response to a certain food protein. We often see friends and family who experience asthma or allergic rhinitis from eating an allergen.

Most common symptoms of food allergy are vomiting, nausea, rashes and diarrhea. This is how the body is reacting to something you have eaten or drank. This is also sometimes called as food intolerance, but these are two different things, which always confuse a lot of people. Both can have the same symptoms but food intolerance only gives milder reaction, as compared to food allergy. Just like lactose intolerance which only gives you an upset stomach.

Food allergy symptoms often show up about an hour after you have taken something. Detecting signs of allergy is your first step to identify the adverse effect of eating something.

Swelling on the face, lips and tongue is a common sight, as well as wheezing and trouble breathing. Sulfite allergy is an example. It is the reaction you get when drinking wine, more particularly the red. Though it is has not been scientifically proven, accounts from people who suffer dizziness after drinking red wine were noted. Food allergy can also lead to a more severe reaction, which could sometimes be fatal. So it is important for someone to identify the food they are allergic to, in order to prevent hazard to one’s life. A lot of people tend to outgrow their food allergies, though seafood like shellfish and fish, and nuts such as peanuts and almonds, and milk and eggs are somehow considered a lifelong allergy.

If you are suffering from food allergy, it would be wise to read the labels on the food that you are going to take in.

If you are not sure on certain ingredients of a particular dish, then do not eat it. It would be more beneficial to stay away from it than having to suffer the effects right after. You can also read and research information all about it. You can keep a list of certain food that you should be avoiding as the ingredients can be an allergen. Asking your doctor can also be beneficial. Some medications can be recommended by your doctor in order to control the allergic symptoms, in case you have unwillingly eaten something you are allergic to.

Most of us simply load our plates up and there is no order to how we eat our meal The basic premise of “food sequencing” is to “layer” your meal by eating all of each food by itself and then moving on to the next food, rather than taking a bite of this and then a bite of that. Therefore, the concept says if you eat five different foods at a meal and eat each in the correct sequence, there will be five different digestive processes occurring simultaneously, each layer having the different enzymes according to the needs of that particular food. The thinking is if you take a mouthful of each different food, your stomach releases both acid and alkaline digestive enzymes and they cancel each other out. It’s called “strata digestion” – a concept that’s been around for over 50 years.

To try sequencing the basic rules are: Eat the quickest digesting, most watery food first and chew foods close to liquid consistency before swallowing.

Basically you begin with fruits/vegetables and progress to carbohydrates, seeds/nuts, dairy and animal proteins last. Of course eating fewer different foods at each meal is believed to optimize digestion by simplifying it. Here’s a short list of digestion times of foods:

Water – leaves immediately when stomach is empty and goes into intestines.
Juices – 15-20 minutes
Fruits – 20-40 minutes
Raw vegetables (salads, leafy greens, etc.) – 30-40 minutes
Cooked vegetables – 40-50 minutes
Starchy vegetables (squashes, yams, potatoes) 60 minutes
Grains – 90 minutes
Legumes, Beans – 90 minutes
Seeds – 2 hours
Nuts – 2-1/2-3 hours
Dairy – anywhere from 90 minutes to 5 hours
Animal protein:
Whole egg – 45 minutes
Fish – 30 – 60 minutes
Chicken – 1-1/2 -2 hours
Turkey – 2-2-1/4 hours
Beef, lamb – 3-4 hours
Pork – 4-1/2 – 5 hours

As you can see, there are different schools of thought and different ways you can vary your meals if you find you’re having digestive problems. Many of these protocols have been around for years, but today the first course of action many times is to prescribe an antacid or other medication. My suggestion is to always exhaust natural methods and supplements first before resorting to pharmaceutical drugs. I also encourage you to be mindful – pay close attention to the foods you use to fuel your body and how they affect you. You are the expert on you! And the ultimate responsibility for your health lies with you as well.

French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France’s extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France’s long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.

Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in “French restaurants” outside France, giving many foreigners the mistaken impression that French food is heavy and complicated.

In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.

It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.

Regional influences on French food

Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.

Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:

Local availability. The French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine.
Neighbouring countries and immigration. Areas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut is popular) and wine, partly due to it currently bordering on Germany and partly due to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original countries.
History and economic conditions. The culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes and cream sauces of Burgundy are not only due to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the main means of support for many families in economically limited areas.

In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will enjoy.

The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of vegetables and fruit (in part due to the favourable climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.

The Italian connection

Any discussion of the influences on French cuisine would be incomplete with recognising the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry duc d’Orleans (who became King Henry II or France). At this point, France was not know for its food or food culture. Catherine brought an entourage of Italian chefs with her to France, who introduced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France’s current food culture can be traced back to this time.

Cooking styles

Every region of France has its own distinctive traditions in terms of ingredients and preparation (see France Regions  for further information). On top of this, there are three general approaches which compete with each other:

Classical French cuisine (also known in France as cuisine bourgeoise). This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces.

Haute cuisine is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive.

Cuisine Nouvelle. This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.

Cuisine du terroir. This focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus.

Each of these three traditions are strongly represented in France, with each having its supporters and specialist restaurants. At the moment, Cuisine Nouvelle is less popular than it was, while Cuisine du terroir has grown in popularity in recent years.

Wine and cheese

Aside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals, and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food.

In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread (e.g. slices of a baguette) are typically provided at the same time.

Nuts to Food Recalls

First it was peanuts. Now it’s pistachio nuts. Food recalls are becoming a common occurrence these days. It makes you wonder just how safe any of the food we buy is. And it doesn’t seem to matter whether you shop at upscale health-food stores or the 99¢ store.

So who is to blame? Sometimes you can fault the food growers (remember the outbreaks involving spinach and jalapeño peppers?), and sometimes it’s the fault of manufacturers (as with the recent Salmonella contamination of peanuts originating at the Peanut Corporation of America plant in Georgia). The government is to blame, too. Whether it’s a lack of funding, a lack of inspectors or a lack of motivation, the USDA and FDA – two federal agencies charged with ensuring the safety of our food – allow too many food safety issues to fall through the cracks.

As a result, not enough is being done to improve our industrialized food system, which allows one megafarm’s contamination to affect thousands of people across the country. And that could be putting your health at risk every time you eat.

Handle With Care

There isn’t much you can personally do to stop the recalls. But you can fight food poisoning on the home front. Proper sanitation, food handling, and cooking temperatures at home are the most crucial steps in cutting your risk of food borne illness.

Of course, keeping your kitchen clean and not cross-contaminating foods are key. But checking “Sell by” and expiration dates is also critical. “Sell by” dates tell the store how long to display the product for sale. Be sure the date on the food you buy allows enough time to eat it before then. “Best if used by” or “Use by” dates tell you by when you should eat (or freeze) the product for best quality. Food still might be perfectly safe to eat after the dates have passed – as long as it hasn’t been opened or mishandled (such as not being refrigerated promptly by the store or by you).

As soon as a package is opened, however, all bets are off – expiration dates don’t apply after that. Once open, bacteria can enter and spoil food in a matter of days. Typically, you should eat a refrigerated food within three to seven days of opening it, though foods like hard cheeses and condiments last a lot longer.

Be Proactive With Probiotics

Amid the seemingly never-ending food scares, a recent study reports that probiotics may help prevent food poisoning. Probiotics are beneficial in two ways: First, probiotics reinforce the integrity of the intestinal lining as a protective barrier to prevent harmful organisms or materials from crossing into the body’s bloodstream. Second, some probiotics have been found to secrete antimicrobial substances known as “bacteriocins,” that inhibit harmful bacteria.

During this study, which was conducted at the University College in Cork, Ireland, researchers gave pigs a daily dose of either cow’s milk or a probiotic preparation containing five active strains of beneficial bacteria. On the sixth day, all of the pigs were exposed to Salmonella – the same bacteria responsible for the recent nut recalls. Then the researchers watched what happened for the next 23 days.

The study found, among the animals treated with probiotics, fewer pigs came down with diarrhea. If they were affected, the diarrhea was less severe and didn’t last as long as it did in the pigs fed cow’s milk. These animals also gained more weight during recovery than the milk-fed pigs. When the Irish investigators took an even closer look, they found that the number of Salmonella bugs had dropped dramatically in the probiotic-treated pigs.

While this particular study used pigs, probiotics can have the same affect in us humans. Probiotics colonize in the lining of your intestines and make it difficult for illness-causing bad bacteria to thrive. To boost your defenses, take the recommended levels of the “big three” probiotics (L. acidophilus, B. bifidum, and L. bulgaricus), either in capsule or powder form. You need all three of the friendly bacteria to make sure your defensive capabilities are equal to whatever threats may arise.

Clean Coal

If you think you may have food poisoning, speed is of the essence. After all, the quicker you treat the condition, the more likely you can block the poison’s impact on your digestive tract. My go-to supplement at the first sign of stomach trouble is activated charcoal.

A natural deodorant and disinfectant, activated charcoal has an amazing ability to neutralize all sorts of poisons, including bacteria, heavy metals, toxins, and other chemicals. It’s so effective that hospital emergency rooms around the world use it to treat drug overdoses and poisonings.

For mild cases of food poisoning, take 1,000 mg. of activated charcoal (typically two capsules) at the first sign of nausea or diarrhea. You can repeat this every two hours as needed. But be aware that charcoal can decrease your body’s absorption of certain nutrients and may also interfere with medications. Avoid this by waiting two hours after using activated charcoal before taking any medication or supplements.

One Last Thing …

Food poisoning is nothing to mess with. People – especially young children and the elderly – can and do die from severe cases. If you experience violent vomiting or diarrhea for several hours, run – don’t walk – to the emergency room. If it’s Salmonella or E. coli, a severe case will require antibiotics, fluid replacement, and possibly a stay in the hospital.

Research Brief …

You know I’m an exercise nut. In fact, I try to hit the gym at least five days a week. In part, it’s because I’ve had some recent health problems. It’s also because I’m getting older and want to avoid many of the health problems my parents suffer from. But what really keeps me coming back day after day is the fact that it makes me feel good – emotionally, mentally, and physically. And now there’s proof that these benefits aren’t just a figment of my imagination.

Researchers have found that regular exercise can significantly improve the quality of life of inactive, overweight, older women. The research, dubbed DREW (Dose-Response to Exercise in postmenopausal Women), looked at 464 sedentary women between the ages of 45 and 75. All of them were overweight or obese, and they all had high blood pressure. The study evaluated whether the women could benefit from 30 minutes of moderate physical activity on most days of the week.

The participants were assigned to one of four groups: Those who got no exercise; those who exercised for only 15 minutes per day; those who met the 30-minute requirement; and those who worked out for 45 minutes. Among the exercise groups, the women worked out three to four times a week for six months. By the end of the study, the researchers determined that the more the women exercised, the more they improved their quality of life.

If you’re ready to make regular exercise a part of your life, good for you! But if it’s been a while since you’ve worked out, or if you have specific health problems, check with your doctor before you begin. If you get the “all-clear,” get some instruction – either from a personal trainer or in a class setting – so you can properly incorporate cardio (aerobic) exercise and weight or resistance exercise into your plan.