Facts About Super Foods

The lettuce or the peaches are not the same as before. It is a topic of conversation on many tables and a reality that has driven a new generation of dietetics: that of the so-called super foods.

Given the decrease in the quality of the products we consume today and, sometimes, in the face of an unbalanced diet, the arrival of those new products with extra properties is more than welcome: they are high in antioxidants (such as vitamins A, C and E) ) and phytonutrients (chemical substances present in plants that provide color and flavor, as well as protection against ultraviolet radiation and infections), eliminate toxins, contribute to reduce the risk of heart disease or cancer and combat aging.

It is common to hear about the excellence of traditional products in the Mediterranean diet, such as olive oil.

Myth or Reality

Are we faced with medicines capable of curing and shielding against possible ailments or is this a temporary and baseless tendency, a product of the popular interest of the developed world for diet and health?

A simple search in Google on the term “super food” reveals that every 0.13 seconds someone tracks the term on the Internet.

In addition, it returns around 700,000 results.

However, despite its omnipresence, there is not even an official definition.

Is it a trend or fashion; It is not something new. Years ago the scientific community named functional ingredients to nutrients that, without adding calories, preserve health, such as olive oil, nuts or blue fish. Hence comes the name super food, but this does not enjoy the scientific evidence. It is true that they are very healthy products.

The nutritionist of the Biomedical Research Center of the Carlos III Institute, Manuel Monino, agrees with the statement: “There is no superfood as such. Instead, rather than specific products, talk about food super-patterns: there is insufficient evidence of their claimed properties, in fact, most studies have conducted in vitro tests on animals and use very high doses of substances, impossible to achieve with the habitual intake of the food that contains them.

Even so, it is true that some are rich in bioactive substances or in phytochemicals that are in the focus of research, such as flavonoids, carotenes, phenolic compounds… “.

“They are healthy products, but they do not cure, they only preserve health at best”. Warns Irene Breton.

For this expert, the best way to provide the body with everything you need is through a varied diet rich in legumes, fruits, vegetables, nuts and whole grains, but without exclusive consumption of a specific product or excluding others, such as eggs or dairy “What contributes to health or takes away the food patterns and not eating something isolated. Some cater to do great business, that ask it to those who marketed the oat bran, exotic juices or Goji berries, the latter considered by many a super food when they are not different from our raisins, “.

In Spain, we spend more than 2,000 million euros on miracle products, which sometimes includes extracts from supposedly prodigious foods. According to Nieves Palacios, specialist in Endocrinology and Sports Medicine, when making a menu we can not forget fruits, nuts and vegetables every day and vegetables and fish two or three times a week.

In 2013 The New England Journal of Medicine published the results of a study of the Carlos III Institute of Madrid in patients with cardiovascular risk that proved that a diet rich in such foods and low in soft drinks, fatty meats and sweets reduced up to 30% the probability of heart attacks. “The concept” super “has become popular in the media, not among scientists,” he adds.

Exotic and traditional

What does seem clear is that incorporating these foods into a balanced diet is beneficial both physically and emotionally. “It produces emotional well-being and increases self-esteem, by being aware that we are taking care of our body,” says Itxasne Tome, a psychologist at the Ravenna Clinic.

But what to buy?

The acclaimed of all the life or those of extravagant name exalted by journalists and bloggers? Paula Rosso, nutritionist at the Lajo Plaza medical center, do not bet on both options.

“Some traditions return when they discover their active ingredients scientifically: for example Omega-3 acids and chia fiber, protectors of the cardiovascular system, or Goji berries, excellent antioxidant, although it has been discovered that some commercial presentations incorporated high doses of heavy metals, hence they sell less.

In any case, Mediterranean foods are also a source of vitamins and the basis of our diet, “adds the nutritionist. And as important as what to take is the way to do it.

“This type of food must be consumed raw or with the least possible cooking and take it very fresh so that it keeps its properties intact and makes it easier for the body to absorb it,” says Dr. Rosso. And nothing to gorge on one and marginalise all others.

“There is evidence that fruits and vegetables fight cancer, but in the form of supplements – that is, isolating their nutrients outside – they do not produce the same effects. Including large doses of a new food can sometimes mean displacing others of greater nutritional value and thus contribute to the imbalance, “says Manuel Monino.

 

Trying Enchilada Into One Roll

One of America’s most popular ethnic cuisines is unquestionably Mexican. How far we have come from those hard, crisp tacos and lard-laden refried beans. Dating back to the Mayan culture circa 1500 BC, corn and beans have formed the foundation of original Mexican foods and still comprise a major portion of their foods. They were plentiful and easily stored. Gradually, a variety of fresh ingredients have been added over the years, along with chicken, beef, pork and seafood, to delight the palates of most everyone, from fast food to haute cuisine, and everything in between. But the basics which we adore the most still top our hit parade. So let’s check out the whole enchilada:

As early as 5000 BC, possibly 7000 BC in Pre-Columbian history. the tamale (or “tamal”) is corn masa, individually wrapped in a corn husk and was the perfect portable food. Kind of your early fast convenience food, they were often carried by warriors, hunters and travelers as a sort of meal on the go. Early tamales were often filled with turkey,frog, flamingo, axolotl (salamander), gopher or rabbit (would I make that up?). Homemade tamales are still a tradition at Christmas in Mexican homes, and their preparation is labor-intensive and time-consuming, usually steamed in their husk but an important part of the holiday meal.

Enchiladas date back to Mayan times, perhaps earlier, when the practice of rolling corn tortillas around other foods made for easy meals. In the lake region of the Valley of Mexico, the people traditionally ate corn tortillas folded or rolled around small fish. As we know them now, enchiladas are still corn tortillas rolled around a filling, including various meats, cheese, beans, potatoes, vegetables or a combination and covered with a chili pepper sauce, topped with cheese.

In a class by itself, Enchiladas suizas (Swiss-style) are topped with a cream-based white sauce, such as béchamel, which was derived from Swiss immigrants in Mexico who produced cream and cheese.

Burritos are also rolled tortillas but made from wheat, stuffed with rice, beans and/or meat, called ‘coçito’ in the Yucatán and ‘taco’ in Mexico City. Burritos may have been created in times of war, easily transported and eaten on the run, primarily during the Mexican/American strife of the early 1900s. Because they are enclosed and easily eaten standing up, they make great street food.

Quesadillas are a flat circle of cooked corn tortilla, warmed to soften it enough to be folded in half, and then typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese. They originated in central and southern regions of Mexico and can also contain chicken or shrimp.

Arriving late at the party, chimichangas made their appearance in 1946 thanks to Woody Johnson, founder of Macayo’s Mexican Kitchen, who claims he invented them when he put some burritos into a deep fryer as an experiment at his original Phoenix restaurant Woody’s El Nido. The name means “trinket” loosely translated.

For those cooks who want to re-create their favorite dishes at home, you might want to include these basics on your shopping list:

Rice – brown, spicy or plain, a great accompaniment
Beans – both refried pinto beans and black beans
Salsa – dozens of combinations, both cooked and fresh
Avocados – either sliced or mashed with tomatoes and spices for a tantalizing and delicious guacamole

Red or verde (green) sauces to squirt on top or drown your favorite dish
Corn, white or wheat flour tortillas
Assorted peppers and chiles, both spicy and mild
Cheese (queso) usually crumbled or shredded blends, the most popular is cotija and anejo, even (drumroll) Velveeta now offers Mexican and pepper-flavored cheese blends
Tortilla chips for dipping

Although most towns and cities host the popular fast food and chain restaurants, like Taco Bell, Del Taco, Chipotle, El Torito and Acapulco’s, frequently the best Mexican foods can be found in small, family owned shops, or in an area often called “Old Town” which can be a delightful mix of restaurants and street vendors, all serving up our favorites. Buen apetito.

 

Benefit Order Online Food

A few months back I thought of having crown fried chicken so I went to the nearby restaurant. It was a normal Wednesday but I had to wait for 40 min for order. I was damn hungry and anyone in place of me would have got irritated. I had to say back because I had done the payment. The crown chicken no longer fulfilled my appetite instead It was a complete mess.

From that day onward I took a pledge that I will never visit a restaurant for my meals. But the interesting part of it is I can enjoy my chicken sitting at home. You must be wondering after that incident I have turned to be a chef. Not really I am not in favor of cooking except for the bread and omelette and sandwiches.

Now coming to the main part how do I bring restaurant experience to my doorstep? With the changing technologies, delivery has become very easy. Quickly install a restaurant deliver app in your mobile phone, always place the orders using it, and you will be getting home delivery within a particular time.

Food delivery is always on time as food cannot be kept long and there is someone sitting in the home with an empty stomach.

Here are a few advantages of online ordering & delivery services

  • No need to waste time visiting the restaurant

Absolutely true, when you have a smart alternative then why not use that. Research has shown that people feel comfortable having foods sitting at home rather than visiting a restaurant. Imaging the time you waste for placing the order then suppose the restaurant is full and there are no seats left.

Ultimately you have come out with a hungry an empty stomach. If you are with your girlfriend, it is a true shame, as you have to search for another restaurant.

  • Very simple and saves you from cooking

With restaurants offering dishes for all your meals, at affordable rates you do not need to take the burden of cooking. Cooking is a long process indeed, you go the market to buy fresh ingredients, come home make the preparation to cook, and an oven is required, and then you begin cooking.

It’s true that handmade foods have their own authentic taste, but home delivery saves you from the burden of cooking. It is convenient the food is ordered, delivered and consumed.

In fact, it is also beneficial for elders who do not have the energy to go to the kitchen and cook. And why not mention the ones who just love to have breakfast in their bed. All you have to take the phone and place the order and have your breakfast in your bed.

  • You can bring the restaurant experience to any place you want

Party on the weekends, the surprise party for your parent’s anniversary, maybe you have your wedding party just near. Whatever the occasion is the local takeaway delivery method is so convenient that they take orders in bulk too.

Previously for a large occasion, you needed to hire a caterer for cooking food but now all you do is ORDER. On the other hand, if your friends want to have a party in your house, now delivery does not only mean pizza, you also enjoy the taste of crunchy fried chicken, chicken nuggets, chicken wings and a lot more.

 

How To Keep Your Food Storage

After a great party or dinner celebration, deciding what to do with a table full of leftovers may not be at the forefront of your mind, but it’s an important part of partying. It’s certainly a pity to waste good food, but letting leftovers linger without temperature control can be unsafe.

Any food left out for more than two hours is susceptible to harmful bacterial growth and should be disposed of. This goes for any part of the meal, and it’s especially important if your leftovers have been sitting out in the summer heat. This holds true for both cold and hot foods, so be sure to serve foods immediately before mealtime and store anything that’s sitting out as soon as the meal is coming to a close.

Bacteria thrive between 41 and 140 degrees Fahrenheit – this is known as the temperature “Danger Zone” for food storage. As soon as the food hits that range, bacteria start growing immediately, so the less time spent in that zone, the safer the food is.

Wrap it up!

How should you handle what’s left?

• Save only the food you know to have been handled safely in the first place, and which hasn’t been tainted by double-dipping or by lots of hands picking at it. If it’s been sitting out uncovered in your backyard, get rid of it.

• Be honest in assessing what you are likely to eat over the next three or four days. While no one likes throwing away food, it’s not worth storing it in your fridge just to end up throwing it out anyway. If you’d like to save them, freeze them immediately.

• Be sure to store foods properly. Pack meats separately from vegetables and grains. Mark the storage containers or bags with the item names and the dates you packed them in addition to a “use-by” date so you can keep track of what to use by when.

• Cool all foods completely before storage. Make sure your refrigerator is working to keep food cold enough, preferably no more than 40 degrees. You can help keep the temperature consistent by not overloading the refrigerator, which compromises its efficiency – another reason to be choosy about what you’re saving!

• When reheating, leftovers must reach a minimum internal temperature of 165 degrees Fahrenheit for at least 30 seconds to kill bacteria. It’s best to do this on the stove top or in the oven as microwaves don’t heat evenly and some areas may be heated properly and others may not be hot enough. Be sure to use a thermometer to check the temperature, removing the food from the heat source before checking the to make sure you’re getting an accurate reading and you’re not just measuring the temperature of your heat source!

In Conclusion

Storing your leftovers safely not only keeps you from wasting delicious food, it prevents the growth of dangerous bacteria and limits your exposure of foodborne illnesses. Any hot or cold foods should not be left out for more than 2 hours. Be choosy about what you decide to save, and be sure to eat it within a couple of days.

When in doubt, toss it!