Green Tea Health Benefits

                                  How Much Green Tea Should You Drink?

There are as many answers to this question as there are researches investigating the natural properties of green tea.For example Japanese scientists found that men who drank About ten cups of green tea per day stayed cancer-free for three years longer than men who drank less than three cups(There are about 240-320mg of polyphenols in three cups).Meanwhile,a study by Cleveland's Western Reserve University found that drinking four or more cups of green tea per day can help prevent rheumatoid arthritis and reduce symptoms in individuals who already suffer from disease.And Japanese scientists at the Saitama Cancer Research Institute discovered that there were fewer recurrences of breast cancer,and the disease spread less quickly between women who had five or more cups of green tea daily.

It gets more confusing.A University of California study on the cancer-preventative qualities of green tea concluded that you could probably attain of the desired level of polyphenols by drinking at least two cups per day.On the other hand companies who selling green tea capsules insists that ten cups is necessary amount to get the maximum benefits.

What will be better for you?With all the facts the safer way is to look for four or five cups per day.If you are a real real devotee,by all means drink more;but whether or not you derive all the benefits remains to be determined by the further research.

                                            How to Brew a Cup of Green Tea.                    Brewing the perfect cup of green tea is a tricky process.If not handled properly,those same polyphenols can ruin all the taste,making the taste a bit grassy,and it is very important to not to overbrew your beneficial cup of green tea.While the best way is to follow manufacurer's instructions for each variety of green tea here are some  general instructions:

• use 2-4 grams(appr.1-2 teaspoon) or one bag per cup
• fill a kettle with a cold water and bring to the boil
• once water is boiled allow it to stand for 3 minutes
• pour hot water over your tea bag or tea and let it steep for about 3 minutes,if using a tea bag remove the bag
• allow the tea to cool for three more minutes
• enjoy!

http://chinesefood.about.com/

The Alkaline Power of Sprouts

Hey everyone!
Each fortnight we’re putting the best alkaline diet questions we receive from you to our Alkaline Diet Expert, Dr Young trained blood analyst and highly qualified nutritionist – Gareth Edwards.
Gareth is right at the very top of his field, so these answers are absolutely the best you’ll find from arguably Britain’s most qualified expert in this area!

Sprouts

When I was studying to be a nutritionist, we were taught that the fundamental building block of any nutritional programme was to encourage our patients or clients to take a multi-vitamin and mineral supplement. It seems a little ironic that I now spend time encouraging patients and clients to stop taking these nutritional multi pills.
The argument that was put to us as students was that food generally is fundamentally much less nutritious than it was 50 or even 30 years ago. Soil mineral depletion, truck miles, refrigeration, irradiation and intensive farming techniques have all contributed to our vegetables being slightly less vibrant and nutritious than they once were. The synthetic solution or laboratory manufactured vitamin pill doesn’t however, in my opinion, fill the gap. Furthermore, because these synthetic molecules are held together with binders and filling agents, they are likely to add to acidic load in our bodies.

So what’s the solution?

In a world where the demands on us to be energised, clear headed and healthy are ever greater, optimum nutrition is vitally important. If our vegetables have lower nutrient levels and we can’t make up for it with a pill, what are we to do?
Leading protagonists of living food health regimes are virtually unanimous in their recommendation to consume large quantities of sprouted beans and seeds. These (literally) living foods have nutritional qualities that border on the miraculous.

Super sprouts:

Bioavailability: it’s important to remember that while seeds and beans are nutritional powerhouses, they weren’t really designed to be digested and absorbed. Before garden centres and seed packs came along, the cunning plant world had its own method of dispersal and cultivation all lined up. The attractive flesh of a fruit or vegetable acts as “bait” to draw the palate of an animal to it. Seeds would usually then be deposited in a different location, complete with “fertiliser”.
If you’ve eaten a lot of un-soaked seeds or nuts, you are probably aware that they can “re-appear” pretty much undigested at a later stage. Grinding them up can make the nutrients they contain easier to absorb. Soaking or sprouting them will increase the availability of the nutrients they contain further. You still need to chew them tough!
Increased vitamin levels and anti-oxidants: Water soluble vitamins such as B vitamins, vitamin C and beta-carotene all increase dramatically in sprouted beans and seeds. The same is even true of the fat soluble vitamin E found in sprouted wheat. There’s plenty of good science to support this and the presence of increased levels of anti-oxidant nutrients.
Increased availability of minerals: one the reasons that some people are concerned about high intakes of beans and pulses, particularly in vegetarian diets, is their high content phytates or phytic acid. This compound binds to essential minerals in the intestines, reducing their absorption. The good news… phytate is dramatically reduced by sprouting. For example there’s robust scientific evidence showing the good bio-availability of zinc from sprouted mung beans and lentils.
High levels of protein: when I have explained the principals of living food and alkaline diets to some of my clients, some are very concerned about where they are going to get their protein if they dramatically reduce their intake of animal protein. It’s important to remember that along side soya, cattle are also fed alfalfa due to its high protein content. Lentils and chick peas have high levels of protein too.

Nutritional products:

The superior nutritional qualities of sprouted beans and seeds has led Dr. Young to produce soya and hemp powders made from sprouted beans and seeds. These should be more nutritious and alkalising than their dried and ground counter-parts. The only thing to be aware of is that once the airtight seal is broken on theses sprouted protein powders, it’s best to keep them in the fridge. The same is not true of green powder products, which are prepared in a different way.

Buying sprouts or sprouting:

The best way to get the super nutrition of sprouts is to buy them or sprout your own. You can buy beans, pulses and seeds already sprouted at Marks & Spencer, most health food stores, Holland & Barrett and Waitrose.
I’ll be writing an article on home sprouting in November, but it’s really easy to do. Soak the beans or seeds overnight, drain the water off. Put the seeds in a bio-snacky sprouting jar, upside down, to drain. Refresh the grains, seeds or legumes with water every 24-48 hours, returning them to a draining position. When they’re ready ……. eat them!

http://www.energiseforlife.com

Red Meat, Processed Meat Linked to Diabetes Risk

Aug. 9, 2011 -- Red meat, particularly processed red meats like bacon, sausage, and hot dogs, may increase a person’s risk of developing type 2 diabetes. The more processed or unprocessed red meat a person eats, the greater the risk, according to a new study in the American Journal of Clinical Nutrition.

Type 2 diabetes is linked with obesity. It occurs when they body does not produce enough of the hormone insulin, or the cells do not use insulin properly. Insulin helps the body use glucose or blood sugar for energy. When blood sugar remains elevated with diabetes, complications such as heart disease, blindness, and nerve and kidney damage can occur.

In the study, participants who ate one 3.5-ounce serving of non-processed red meat a day, such as steak or hamburger, were almost 20% more likely to develop type 2 diabetes.

Those who ate half of this amount of processed meat, such as two slices of bacon or one hot dog, had a 51% increased risk for developing diabetes.

“The amount is not huge, but the risk is pretty high,” says Frank B. Hu, MD, PhD, a professor of nutrition and epidemiology at Harvard School of Public Health in Boston. “Regular consumption of red meat, especially processed, is associated with an increased risk for type 2 diabetes. The findings are important given the rising epidemic of diabetes and the increasing consumption of red meat.”

But an industry group disputes the findings of the study.

"A significant body of research shows lean beef plays a beneficial role in a healthy diet, including reducing type 2 diabetes [and] there is simply nothing in this recent Harvard study that should change how people enjoy nutrient-rich beef as part of a healthy, balanced diet, " says Shalene McNeill, PhD, RD, the executive director of human nutrition research at the National Cattlemen’s Beef Association in a statement to WebMD.

“The most important health advice for reducing the risk of type 2 diabetes is to manage your weight, be physically active and follow a diet consistent with Dietary Guidelines which includes fruits, vegetables, whole grains, low-fat dairy products and protein such as lean beef,” the statement reads.

Less Red Meat on the Plate

Exactly how red and processed meat may affect diabetes risk is unknown. “For processed meat, the high amount of nitrate preservatives may increase risk for insulin resistance,” a pre-diabetes condition that occurs when the cells of the body become resistant to the effects of insulin, Hu says.

What’s more, red meats also contain high amounts of iron, and high total body iron stores have been associated with an elevated risk of type 2 diabetes, according to the study researchers.

“We should minimize the consumption of processed meat as much as possible and also reduce our consumption of red meat,” Hu says. “It shouldn’t be the center of our plate.”

Instead, “load your plate with healthy sources of protein, such as low-fat dairy, whole grains, and poultry and fish,” Hu says. “Your dietary pattern has to change from a red meat-based diet to a more diverse protein-based diet.”

Red and processed meats have also been linked to heart disease and certain cancers, he says.

The new report included data on 37,083 men who were followedfor 20 years in the Health Professionals Follow-Up Study; 79,570 women who were followed for 28 years in the Nurses’ Health Study I; and 87,504 women who were followed for 14 years in the Nurses’ Health Study II.

The researchers also conducted an updated literature review analysis including data from the new study and previous studies which included 442,101 participants, 28,228 of whom developed type 2 diabetes during the study.

John Buse, MD, PhD, chief of endocrinology at the University of North Carolina, Chapel Hill, says the effect sizes seen in the new study are very small. “So, the population attributable risk for eating [3.5 ounces] of red meat would be small if the hypothesis is true,” he tells WebMD via email.

Buse is not changing his diet recommendations based on the new findings. The best diet for people with or at risk for diabetes is individualized, and artery-clogging saturated fat should comprise less than 7% of total calories, he says.

The new study is "interesting and thought provoking," says Jennifer B. Green, MD, an endocrinologist at Duke University Medical Center in Durham, N.C.

"It is safe to say that people who eat more red meat in general probably exhibit other dietary and physical activity behaviors that predispose them to the development of type 2 diabetes," she says. "We don't know that reducing red meat, in isolation, will be of benefit, but it is something to think about along with more global changes in diet and weight loss.” 

www.webmd.com

More American Kids Eating Fast Food

TUESDAY, Aug. 9 (HealthDay News) --Kids' meals at fast-food restaurants are high in fat, calories and sodium, a new study shows.

In fact, researchers from the University of California, San Diego, found kids' fast-food lunches, often offered as rewards, accounted for up to 51% of most children's daily caloric needs and more than 50% of their recommended daily sodium intake (100% of recommended sodium levels for preschoolers). Moreover, at least 35% of those fast food calories came from fat, the study noted.

"We found that families perceived fast-food restaurants as easy and cheap, and many were using fast food as a reward for their children," Kerri N. Boutelle, behavioral director of the Weight and Wellness Clinic at the University of California, San Diego and Rady Children's Hospital-San Diego, said in a university news release. "Considering the high prevalence of fast-food consumption by adults as well as kids, it's important to recognize the impact of fast food and its impact on the current obesity epidemic in the U.S."

Over the course of six weeks, the researchers surveyed 544 families with children as they entered a fast-food chain restaurant located inside the Rady Children's Hospital for lunch. Although the families' receipts were collected to record what they ordered, they were asked to explain what they chose and why. For instance, they had to clarify who ate particular items, if food was shared and if their sodas were diet.

The study found the foods most often bought for preschoolers were French fries, soda, chicken nuggets, cheeseburgers and hamburgers. Older children ate similar foods along with hot apple pies (ages 6 to 11) and chocolate chip cookies (ages 12 to 18).

Soda was also ordered more often than milk or juice, the researchers added. The families also passed over healthier food options, like fruit parfaits, in favor of more traditional fast foods.

The study authors pointed out the fact that the fast-food restaurant was located inside a children's hospital may have influenced their results since the families' options may have been limited. Although they had the families' receipts, the researchers admitted they had no way of confirming exactly how much each person ate.

The study, published in the journal Childhood Obesity, also revealed that families went to the fast-food restaurant for the following reasons:

• The children (and the adults) liked the food
• Convenience
• The fast food was a reward
• The family was hungry, and had no other food options

The toys included with the children's meals were not a big factor in the families' decisions to choose fast food. In fact, the researchers noted 49% of the families surveyed said that didn't enter into their decision at all.

The study's authors concluded that families should receive more information on proper nutrition, taking into account that people simply like fast food. "Bottom line, we need to educate families on making health decisions when in a fast-food restaurant," Boutelle said.

-- Mary Elizabeth Dallas

http://www.medicinenet.com

Curry Spice Offers Hope for Tendinitis Pain

Aug. 9, 2011 -- Curcumin, which gives the curry spice turmeric its bright yellow color, could be helpful in treating painful inflammatory conditions, such as tendinitis and arthritis, according to researchers at the University of Nottingham in the U.K. and Ludwig-Maxmillians University in Munich, Germany. Their studies show that curcumin can be used to suppress inflammation in tendon diseases.

Not a Cure

Ali Mobasheri, DPhil, of the University of Nottingham's School of Veterinary Medicine and Science, who co-led the research, says, "Our research is not suggesting that curry, turmeric, or curcumin are cures for inflammatory conditions such as tendinitis and arthritis. However, we believe that it could offer scientists an important new lead in the treatment of these painful conditions through nutrition."

Turmeric has been used for centuries in traditional Indian, or ayurvedic, medicine as an anti-inflammatory agent and remedy for symptoms related toirritable bowel syndrome and other disorders. Based on its potential anti-inflammatory and antioxidant properties, researchers in several countries are investigating curcumin for use in a variety of diseases, including some types of cancer and cirrhosis of the liver.

Blocking Inflammation

The Nottingham-Munich study, due to be published in the Journal of Biological Chemistry, used a culture model of human tendon inflammation to study the anti-inflammatory effects of curcumin on tendon cells. The main objective of the study was to observe the effects that curcumin had on the inflammatory and degenerative properties induced by molecules called interleukins. The results showed that curcumin prevents interleukins from promoting inflammation.

Tendons, the tough cords of fibrous connective tissue that join muscles to bones, are essential for movement because they transfer the force of muscle contraction to bones. However, they are prone to injury, particularly in athletes who overstretch themselves and overuse their joints.

Tendinitis is a form of tendon inflammation that causes pain and tenderness close to the joints, and it is particularly common in the shoulders, elbows, knees, hips, heels, and wrists. Examples of common tendon disease includetennis elbow, golfer's elbow, and Achilles tendon injury.

The global incidence of tendinitis is on the increase in line with the rise in aging and inflammatory diseases. It is also linked to other arthritic and rheumatic diseases such as rheumatoid arthritis or metabolic diseases such as diabetes.

Nonsteroidal anti-inflammatory drugs (NSAIDS), such as aspirin or ibuprofen, are used to relieve the pain and inflammation of tendinitis. In more serious cases of tendon injury, steroid injections can be given directly into the tendon sheath to control pain and enable physiotherapy to start. However, NSAIDS and steroids are associated with side effects, such as stomach ulcers, nausea, vomiting, and other problems affecting the digestive system, as well as headaches, drowsiness, and fatigue.

http://www.medicinenet.com

Top 7 Alkaline Herbal Teas

Since I’ve been promoting hydration as the most important part of the alkaline diet I’ve had heaps of questions asking me whether herbal teas are alkaline, so I thought it would be a nice idea to blog about my favourite alkaline herbal teas!

Is Boiled Water Alkaline?

The first thing to address is this – is boiled water alkaline? The answer is yes! Water that is ‘naturally’ alkaline due to ionization or mineral content holds it’s pH wonderfully. You can use a water ionizer, alkaline water jug or other filter to make alkaline water, boil this and you’re set. If you’ve ionized the water, it also holds its ORP too.

As for pH drops, I would add these to the tea after it has boiled and cooled a little (i.e. just before you drink it). I’m personally not that comfortable boiling pH drops. No scientific reason, it just doesn’t sit well with me!

Lemon water, and adding minerals to the water should also be

Top 7 Alkaline Herbal Teas

1. Yerba Mate Tea: A wonderful tea, native to South America, that can be really useful in detoxing and cleansing. It gives a slight energy boost, that is free from the jitters of caffeine-based drinks such as coffee and green tea and each infusion of yerba mate contains:
   • Vitamins: A, C, E, B1, B2, Niacin (B3), B5, B Complex
   • Minerals: Calcium, Manganese, Iron, Selenium, Potassium, Magnesium, Phosphorus, Zinc
   • Additional Compounds: Carotene, Fatty Acids, Chlorophyll, Flavonols, Polyphenols, Inositol, Trace Minerals, Antioxidants, Tannins, Pantothenic Acid and 15 Amino Acids.
2. Redbush Tea (rooibos tea): absolutely PACKED with antioxidants, this awesome tea is a great drink to have if you’re trying to transition away from coffee. It’s slightly bitter taste helps replace that bitter urge for coffee and black tea. It’s packed full of nutrients including calcium, manganese, zinc and magnesium – all powerful alkaline minerals.
3. Peppermint Tea: very alkaline, very tasty and very, very good for digestion. It’s refreshing, natural and caffeine free and has been widely recommended for IBS, flatulence, bad breath, nausea and heartburn.
4. Ginger Tea: one of my personal favourites, this zingy badboy is also good for digestion and nausea – but is also great for circulation, colds, flu, stress and headaches.
5. Rosemary Tea: native to the Mediterranean, Rosemary is another big hitter in the antioxidant stakes. I love it because it grows SO easily and you get LOADS of it when you grow a bush! It’s high in the following: beta-carotene/Vitamin A, thiamin/Vitamin B1, riboflavin/Vitamin B2, niacin/Vitamin B3, Vitamin B6, Vitamin B12, biotin, pantothenic acid, Vitamin C, Vitamin D, Vitamin E and Vitamin K making it a great all-rounder!
6. Lavender Tea: the best smelling tea, lavendar is the great relaxer – helping ease you off to sleep, to ease anxiety and stress and to help unwind after a long day. Luckily I’ve got almost as much lavender growing as I have rosemary! Hence me being so relaxed 
7. Rose hip Tea: rose hips are the fragrant and tasty fruit of the wild rose plant and make a very very flavoursome tea. Because of the very high vitamin C content in rosehips (along with other vitamins, minerals and tannins), rosehips are considered to be an energizer. They are also rich in flavonoids, which help strengthen your body’s capillaries among other things. Very useful for colds, flu, headaches, stomach aches and more

To be honest, aside from green, white and black tea (which all contain caffeine) you can’t really go wrong!

Herbal teas are a great way to up your fluid intake with flavour! And of course, feel free to add lemon, mint or anything else like cinnamon to add extra alkaline flavour!

http://www.energiseforlife.com

More People May Benefit From Going Gluten-Free

Avoiding troublesome foodstuffs helps even those without celiac symptoms, study finds

SUNDAY, May 8 (HealthDay News) -- People at risk for celiac disease ought to be screened for the disorder, even if they show no symptoms, a new study suggests.

Celiac disease is a disorder that causes digestive problems in the small intestine when the person consumes gluten, a protein found in wheat, rye and barley. The number of U.S. residents with the disease has grown rapidly in recent decades, but, according to the study authors, an estimated 2 million people have the disease but do not know it.

For the study, researchers screened 3,031 healthy people who were related to someone with celiac disease, but had no symptoms themselves, and selected 40 people who tested positive for antibodies specific to celiac disease. By random selection, members of that group were either put on a gluten-free diet or told to continue with their normal diet, containing gluten.

People on a gluten-free diet reported improved gastrointestinal health as well as an overall improvement in their health-related quality of life, compared with the others, according to the study.

"We found that regardless of the clinical presence of celiac disease, most screen-detected patients benefitted from early treatment of a gluten-free diet," Dr. Katri Kaukinen, from the gastroenterology department at Tampere University Hospital and School of Medicine in Finland. Her team was scheduled to present the findings Monday in Chicago at the Digestive Disease Week conference.

"In addition, the results showed that endomysial-antibody positive patients had an evident gluten-dependent disorder and, therefore, it could be argued that detection of antibody positivity could be sufficient for the diagnosis of celiac disease," she explained in a meeting press release.

After the study, 85 percent of the participants were willing to maintain a gluten-free diet, and 58 percent viewed their screening for celiac disease in a positive light, the researchers said.

"Based on our results, an intensified serological screening of at-risk populations of celiac disease is encouraged," Kaukinen said. "However, more research needs to be done before expanding screening to the general population."

Experts note that research presented at meetings should be considered preliminary because it has not been subjected to the rigorous scrutiny given to research published in medical journals.

http://www.nlm.nih.gov

Spices and Herbs: Their Health Benefits

Everyday herbs and spices may do more than enhance the flavor of food.

Common herbs and spices may help protect against certain chronic conditions, such as cancer, diabetes, and heart disease.

Herbs, including basil and parsley, are from plants and plant parts. Spices often come from the seeds, berries, bark, or roots of plants.

Seasonings, such as cinnamon, often lead lists of commonly eaten foods with the highest levels of measured antioxidant activity.

“Studies show that many different herbs and spices offer health benefits,” says David Heber, MD, PhD, professor of medicine, and director of the UCLA Center for Human Nutrition. Most of the evidence exists for cinnamon, chili peppers, turmeric, garlic, oregano, basil, thyme, and rosemary, Heber tells WebMD.

Polyphenols, a type of plant compound, provide one of the main health benefits associated with herbs and spices. Polyphenols are also abundant in certain fruits and vegetables, tea, and red wine.

Certain herbs and spices curb inflammation in the body, which may give rise to heart disease and cancer. For example, antioxidants in cinnamon have been linked to lower inflammation, as well as reductions in blood glucose concentrations in people with diabetes.

Savor the Flavor, Reap the Rewards

Liberally seasoning your food with herbs and spices may also help if you use them in place of other flavor boosters.

“Using herbs and spices expands your palette without extra calories and may decrease the amount of salt, fat, and sugar you use without sacrificing flavor,” says Kate Geagan, MS, RD, author of Go Green,Get Lean: Trim Your Waistline with the Ultimate Low-Carbon Footprint Diet.

The proposed Dietary Guidelines for Americans 2010 suggests that adults limit their sodium intake to 1,500 milligrams a day to manage high blood pressure and reduce the risk of developing the condition. If the guidelines are adopted, nearly all Americans will need to find alternatives to salt and other sodium-based additives.

Seasonings may even play a part in weight control.

“Tastier foods are more satisfying than bland ones, which you tend to eat faster, and with less fulfillment,” Heber says. If you’re not satisfied, you’re more likely to overeat.

According to Heber, dihydrocapsiate, a compound in chili peppers, boosted fat-burning capacity when people ate it three times a day during a study. And a recent study in Cell Metabolism showed that consuming capsaicin, the ingredient in chili peppers that provides heat, lowered blood pressure in lab animals.

Research about the therapeutic effects of herbs and spices is enticing, but how does it translate to what you eat every day? 

Quite easily, as a matter of fact. It turns out that relatively small amounts of dried and fresh herbs and spices may have health benefits.

For example, Heber says it’s reasonable to expect benefits from 1.5 teaspoons of ground cinnamon. Spread it throughout the day to make it most palatable.

“Use herbs and spices at their peak to get the most out of them,” Geagan says. “The active compounds in herbs and spices degrade with time.”

Capitalize on the potency of dried herbs and spices by purchasing brands with “Best By” dates on them, and storing them in airtight containers away from heat, moisture, and direct sunlight.

Using fresh herbs or spices? Double the amount to get the same levels of active substances in their dried counterparts, Heber says.

Herbs and Spices: A Little Goes a Long Way

You don’t need to make drastic changes in your eating plan to benefit from seasonings. Here’s how to incorporate more herbs and spices into your favorite foods.

Ground cinnamon:

• Add 1.25 teaspoons to prepared oatmeal; 1 cup Greek yogurt mixed with 2 teaspoons molasses or honey, or artificial sweetener; and French toast batter.
• Sprinkle half a teaspoon of cinnamon over ground coffee before brewing.
• Top a fat-free latte or hot cocoa with ground cinnamon.

Chili peppers: Add chopped peppers to chili, burgers, soups, stews, salsa, and egg dishes.

 Turmeric: 

• Sprinkle on egg salad.
• Mix half a teaspoon turmeric with 1 cup Greek yogurt and use as a dip or sandwich spread.
• Add to chicken or seafood casseroles, and to water when cooking rice.

Garlic: Add fresh chopped or minced garlic to pasta dishes, stir-fry dishes, pizza, fresh tomato sauce, and meat and poultry recipes. 

Oregano:

• Add 1/8 teaspoon dried to scrambled eggs, salad dressings, and store-bought or homemade marinara sauce.
• Sprinkle some on top of pizza, and stir into black bean soup.

 Basil: Make a sandwich with low-fat mozzarella cheese, sliced tomatoes, and fresh basil leaves; add fresh leaves to green salads.

Thyme:

• Sprinkle dried thyme onto cooked vegetables in place of butter or margarine.
• Add 1/8 teaspoon dried thyme to two scrambled eggs, and to salad dressings.
• Use it in a rub when cooking salmon.
• Add fresh thyme to chicken salad and chicken soup.

Rosemary: Add dried crushed rosemary to mashed potatoes and vegetable omelets.

Parsley: Add chopped flat leaf parsley to meatballs and meat loaf, and to bulgur salad.

Ginger:

• Grate fresh ginger into quick bread batters and vinaigrette.
• Add chopped ginger to stir-fries. Sprinkle ground ginger on cooked carrots.

Cloves: Sprinkle ground cloves on applesauce, add to quick bread batters, and add a pinch to hot tea.

http://www.m.webmd.com

Restaurant Foods Win 'Awards' for Most Calories

July 19, 2011 -- What has 1,540 calories, 59 grams of saturated fat, and weighs nearly three-quarters of a pound? A single slice of the Cheesecake Factory's Ultimate Red Velvet Cake Cheesecake, a winner of one of this year's Xtreme Eating Awards from the Center for Science in the Public Interest (CSPI).

The CSPI, a consumer health advocacy organization, named the seven "dishonorees" at a news conference. Eight awards were given; the Cheesecake Factory received two.

"It's as if the restaurants were targeting the remaining one out of three Americans who are still normal weight in order to boost their risk of obesity, diabetes, [and] heart attacks," CSPI Nutrition Director Bonnie Liebman says in a news release.

Xtreme Eating Winners

In addition to the Red Velvet Cake, the winners include:

The Farmhouse Cheeseburger. Topped with pork belly and a fried egg, it weighs in at 1,530 calories with 36 grams of saturated fat. The fries served with it add an additional 460 calories and 1,460 milligrams of sodium. (Cheesecake Factory).

PB&C Shake. This 24-ounce peanut butter and chocolate ice cream shake has 2,010 calories and 68 grams of saturated fat. That's a full day's recommended calories and three and half days' recommended saturated fat, the CSPI points out. (Cold Stone Creamery).

Provolone-Stuffed Meatballs with Fettuccine. Served with garlic bread, this meal packs 1,520 calories, 43 grams of saturated fat, and 3,700 milligrams of sodium onto your plate. (Applebee's).

Great Fries. An extra large order is about 1 1/3 pounds. It has 930 calories and nearly 2,500 milligrams of sodium. That's before it's dressed up in an assortment of toppings, including cheese, bacon, chili, and sour cream. (Great Steak).

Monster Bacon 'N Beef Cheeseburger. The bacon is blended into the two ground beef patties for a total of 1,250 calories and 42 grams of saturated fat. A side of 300-calorie fries, 620-calorie onion rings, or 80-calorie fruit salad completes the plate. (IHOP).

Fried Cheese Melt. Four fried mozzarella sticks, melted American cheese, sourdough bread, and a side of fries give diners a meal that has 1,260 calories, 21 grams of saturated fat, and 3,010 milligrams of sodium. (Denny's).

Porterhouse Steak. This 1 1/2 pound piece of beef comes with 1,390 calories, 36 grams of saturated fat, and 1,200 milligrams of sodium. Want mashed potatoes and creamed spinach with that? The calorie count nearly doubles, to 2,570, while the fat shoots up to 85 grams and the sodium to 2,980 milligrams. (Morton's The Steakhouse).

Calorie Counts on Menus

Soon, you may be able to view those calorie counts on restaurant menus. In April, the FDA proposed a regulation that would require calorie labeling in chain restaurants, retail food establishments, and vending machines.

"Perhaps calorie labeling will usher in a new era of common sense at America's chain restaurants, and chains will compete with each other to come up with new, healthy menu items with more vegetables, fruits, and whole grains," CSPI Executive Director Michael F. Jacobson says in a news release.

According to Nancy Mays, a spokeswoman for  Applebee's, the restaurant chain offers nutritional information online and in the restaurant.

"We offer a lot of great-tasting dishes, including six Unbelievably Great Tasting and Under 550 Calories selections and five Weight Watchers-endorsed entrees," Mays says in a statement.

Cold Stone Creamery also offers lower-calorie menu items, says spokeswoman Jean Smoke in a statement, including "Sinless Ice Cream and Non-Dairy Sorbet, and ... at least one flavor of low-fat frozen yogurt that starts at 34 calories an ounce."

Smoke, also speaking on behalf of Great Steak, says that while Great Steak does offer some lower-calorie sides and salads, "We serve a consumer who is looking for true comfort food. Comfort food will oftentimes involve high-calorie items."

The National Restaurant Association, which says in a statement that it advocated for the menu labeling law, points out in the same statement that "restaurants have and will continue to offer a growing selection of healthful menu options."

To the CSPI, such limited nods to healthy eating are not enough.

"Instead of setting aside a few menu items called something like 'Lean & Fit,' why can't menus have a small section called 'Fatten Up!' and keep the rest of the menu healthy?" Jacobson asks in a news release.


http://www.m.webmd.com