goji berry health Updates

Grocer - Gojis escape ban by FSA

Sat, 23 Jun 2007 07:00:00 GMT
June 23, 2007 -- Gillian McKeith will be among those celebrating the FSA's decision this week not to ban the sale of goji berries in the UK. McKeith has long been a...

Better Nutrition - Goji berries antioxidant supreme: Asians have known it for years—goji berries are an antioxidant powerhouse with promising health benefits

Fri, 01 Sep 2006 07:00:00 GMT
September 1, 2006 -- The secret to better health might be found in clusters of small red berries found in Asia, specifically Tibet and Mongolia. Research shows that...

Living Well: Make snacks or splurges 'super' - Seattle Post Intelligencer

Sun, 07 Dec 2008 22:07:05 GMT

Living Well: Make snacks or splurges 'super' Seattle Post Intelligencer - Dec 7, 2008 Goji berries/goji juice: When it comes to "superfoods," it's sometimes hard to separate the commercial intentions from the scientific facts. ...

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goji berry healthAlcohol Hierarchy: The Order of Wine

As you embark on a wine tasting, you may require a variety of things: bottles of wine, a cork screw, wine glasses, a wine tasting kit, perhaps even an English accent. While this stuff may be essential, unless you know the hierarchy of the wines, they become useless.

When it comes to order of wine, it�s easy to get ahead of yourself. As bottles line the shelves, the labels coiled around their bodies like curled fingers calling you over, it takes some self discipline to not dive in too quickly, no matter how much you are drooling. Patience, when it comes to tasting wine, is more than a virtue: it�s the law.

Proper wine tasting demands that wine be consumed in a specific order. Drinking incorrectly won�t only change the way wine tastes, but it will change your perception of it: if consumed in the wrong order, you may unfairly judge a wine, spitting out your drink and cursing the bottle because its taste is altered. When a wine is tasted in the wrong order, it doesn�t stand a chance; its taste and reputation become inferior: it practically becomes light beer.

Wines that are heavy and full bodied can overpower the lighter wines, leaving the lighter wines to taste differently than they really do. For this reason, lighter wines should be tasted first. However, this can be tricky when you don�t know what a wine tastes like. It�s hard to know which ones are light and which ones are heavy: a scale is of no help and if you simply ask the wines about their mass, they will probably just lie about their weight. This is when the other senses must step in.

Using the senses of sight, smell, and - if you�re lucky enough to have it - ESP, you can usually gauge whether a wine is light or heavy. Lighter wines are dense and tend to leave thick streaks inside the glass when swirled. Heavy wines are deeper in color and their odor is more intense.

After you have predicted whether a wine is light or heavy to the best of your ability, put the wines in an order where you will consume the lighter wines first and the heavier wines second. On occasion a defective wine may find its way into your tasting. These wines may smell of rotten egg or cork and should be tasted last, if at all.

Once the lighter wines are separated from the heavier wines, the order of the wine gets a little more complex. Sparkling wines, such as champagne, have the honor of being in the front: they are the wines that have called shotgun. Next, light whites wines, such as Albari�o, should be consumed. These are followed by heavier whites. A full bodied Chardonnay fits into this category.

After whites have all been tasted, it�s time to switch colors. The change is gradual at first as rose wine comes to the table. These wines are pink in color and may be known as �blush,� �Rosado�, or �Rosata.� Light reds , such as a Bardolino, and heavy reds, such as a Cabernet Sauvignon, respectively follow.

Once you�ve got the order of your wines down, the rest of the wine tasting process is simple. You just need to get a few bottles of wine, a cork screw, wine glasses, and a wine tasting kit. Some wine tasting kits may even include all the aforementioned supplies. But, even for these kits, English accents are sold separately.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

The Future of Skin Care

Women have incessantly experimented with the latest magical potion under the sun in hopes of finding the fountain of youth. The new trend in creating a glowing complexion is nourishing your skin from within. Beautiful skin starts from the inside out. Drinking plenty of water, a healthy diet of eating raw fruits and vegetables, and taking nutritional supplements is the new beauty regimen in achieving healthy and radiant skin.

Keep skin hydrated and moisturized by drinking plenty of purified water. Drinking water helps the body rid itself of toxins. Your body will not produce or repair collagen when your body is dehydrated. We have all heard �Drink eight glasses of water a day�. The latest recommendation is to drink approximately half your body weight in ounces of water a day.

Incorporating raw food into your diet will improve your overall health as well as the appearance of your skin. Raw food is food in its natural state with the enzymes left intact. Heating food above 105 degrees Fahrenheit destroys the enzymes as well as vitamins and minerals. A drained enzyme supply can result in vitamin and mineral deficiencies and premature aging. People eating mostly raw food have seen an improvement in their skin and look younger.

Drinking juices jam packed with nutrients and antioxidants is the latest craze in attaining smoother skin. Antioxidants counteract free radicals that age the skin. These juices are sold as dietary supplements with a recommended dosage of one to four ounces a day. Goji Juice made from goji berries is one of the most popular. Goji berries are a nutritionally dense food containing vitamins, minerals, amino acids, polysaccharides, and potent antioxidants said to be anti-aging. Goji berries are a rich source of beta carotene which is known to help protect skin from sun-damage. Goji berries also balance the body�s pH level and boost the body's production of the human growth hormone, the youth hormone, which promotes better sleep, supple skin, and a more youthful appearance.

Expect the future of skin care to be about what you are consuming rather than what you are putting on your skin. Feed your skin from within for more youthful looking skin.

Elizabeth Kiely is the owner of EK Healthy Home and Bath: http://www.eklbc.com

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Have you heard of goji berry tablets

goji berry tabletsThe Gentle Art of Poaching

Delicate proteins like fish and eggs respond well to kind treatment, like being cooked in liquid kept just below boiling point. Poached, in other words.

The principle is the same in every case - keep the liquid simmering; don't let it boil; be patient.

For eggs, it works like this:

Put an inch of water in the bottom of a saut� pan (which is a skillet with high sides) and bring it to the boil. Reduce to a simmer and add some salt and a tablespoon of vinegar, which helps to hold the egg white together.

The liquid is simmering when the surface seems to quiver without any bubbles breaking.

Now crack a very fresh egg into a saucer or similar shallow dish, and then slide it gently into the water. It will take about five minutes to cook.

You can serve it straight away by lifting it out with a slotted spatula and resting it briefly on some kitchen towel to drain off excess water.

You can also drop it into iced water to keep for later. Once again you've prepared something in advance which is there when you need it.

You can reheat poached eggs, by the way. Just lower them into hot water for about half a minute.

Fish

If eggs, why not fish?

No reason at all. You can poach fish in exactly the same way, using water, wine, stock or milk. Solid fish like cod respond best to this treatment, but any fish can be cooked in the same way.

And now for the smart bit :0) If you pre-heat the poaching liquid, put the fish in a shallow tray, add the liquid and put the whole lot under a hot broiler, you will achieve a number of things;

A slight 'crust' on top of the fish

The flesh will remain beautifully moist

It will cook through evenly

You can remove the fish from under the broiler and keep it warm in the cooking liquid until you are ready to serve it.

Now take the next step up in excellence - poached salmon or trout for lunch!

First you'll need something to cook it in. A fish kettle is ideal of course, but expensive for a dish you may not cook that often. I use a large, oval casserole dish that will also cook pot roasts, whole chickens and so on.

Whole fish are easily poached in a bouillon made up of water (enough to cover the fish), some slices of onion, two or three peppercorns, a bay leaf and some vermouth. How much? How much do you like vermouth?

About a wine glass full.

Now bring all this to the boil on top of the stove, turn off the heat, slide the cleaned fish into the hot liquid, cover and leave overnight. In the morning it will be perfectly cooked.

Lifting the fish out can sometimes be a little tricky, but with care you can manage it. I use my hands and I strongly advise you to do the same. It's much easier to spread your fingers under the fish than a rigid spatula.

You'll find the skin peels off easily and you can dress the fish with cucumber or mayonnaise or whatever takes your fancy. So simple. Such a stunning result.

And don't forget to make your own mayonnaise which, as everyone knows, is a very tricky thing to do.

Don't believe a word of it. Forget the stories you may have heard and follow me (as well as Keith Floyd who taught me this trick).

Put two eggs in the goblet of a blender. Add a pinch of salt and a dessertspoon of vinegar. Switch on.

With the motor running, drizzle the oil of your choice (I use grape-seed oil) into the top of the blender until you achieve the required result. You'll use about half a pint of oil. If the mixture is too thick, simply add a little hot water and whisk again.

Tip: Avoid olive oil! Yes I know what it says in the recipe books and if you like mayonnaise with a bitter flavor, ignore me. But I promise you your guests will not be asking for seconds if you do :0)

Copyright � Tingira Publishing 2004 All Rights Reserved

Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://thecoolcook.com contains a wealth of information, hints, tips and recipes for busy home cooks.

Hanoi Street Foods

We live in a part of Hanoi euphemistically called the Old French Quarter and we often see bewildered westerners, maps in hand, searching for vestiges of colonial grandeur. Many old villas remain but a lot are hidden behind tacked-on shop fronts. Some have been turned into glitzy restaurants, and there are crumbling gems that need skilled restoration.

It's an area where middle class Vietnamese are hastily remodeling their houses to suit western tenants, where swathes of homes are erased to make way for high-rise luxury apartments.

It's also an area of culinary delights. If you have the money you can dine in places that have menus in English and where knives and forks are as ubiquitous as chopsticks - but it's also an epicurean cornucopia if you want to eat with the locals.

It would take a thick volume to include all the delicious, and usually cheap, Vietnamese eating places within easy walking distance, so for now I'll choose a few spots in the immediate vicinity.

Let's start with breakfast. Just around the corner from Quang Trung St., in Ngo Van So St., Mrs. Hoa sits next to her large basket of xoi (sticky rice). Her produce is popular and sells out quickly. One thousand dong will buy a tasty dollop but it's so moreish that it's better to get two. She spoons the warm sticky rice on to a banana leaf and offers to pile shredded dried pork or spiced sesame salt and crushed peanuts on top.

You can either squat on the pavement to eat it, or walk halfway down Ngo Van So St and have it with Vietnamese coffee at Xa Me coffee house, run for and by the street kids and orphans who live above it.

Coffee here is amongst the best in Hanoi and comes as a strong short black (cafe den), with ice (den da), hot with condensed milk (cafe sua), milky with ice (sua da) or, most delicious, yoghurt and ice (sua chua danh da cafe). If you're ice phobic (as you should be in lots of Vietnamese venuse), then stick to cafe nong (hot). A good coffee will cost VND5,000 and VND5,000 more for yoghurt.

Across the road in the alley are Mrs. Sam's and Mrs Hong's pho bo (beef noodle soup) stalls. By 6 am both cooks are sitting beside bubling couldrons slicing fresh beef and onions. For the novice, all I can say is go, sit, watch the preparation ceremony and order a bowl. If you're unsure about how to eat it, just do as the locals do. When you've finished, hand the cook VND10,000.

Truong Han Sieu St has a plethora of street sellers, both legal (those who pay a People's Committee rental for a metre or so of pavement) and illegal (the women who wander the street with baskets on shoulder poles or the back of bikes). If you are buying from one of the latter and it's a police hassle day, you may end up chasing your fleeing vendor to get your change. Today we could buy bananas, guavas, custard apples, longans, jackfruit, watermelon, grapefruit, oranges, dragon fruit, limes, passionfruits, peaches, persimmons, plums and pomegranates, imported grapes, apples and fuji pears... all within 50 metres. If you're a tay (westerner) you'll be fleeced a bit, but generally for any seasonal fruit expect to pay an inflated VND15,000 to VND20,000 a kilo.

Even if you're not that hungry, buy a fresh, warm breal roll from the lady who trots around the streets balancing a basket nearly as big as herself on her head calling "mi nong nao" (delicious hot bread). VND1,000 is all it takes to receive the morning's widest smile.

That's breakfast, but there's still lunch, dinner and a latenight snack to go. We might have to continue our neighbourhood food ramble in future issues. Mind you, our mouthwatering area is replicated in different guises and dishes throughout Hanoi.

Resource: BuzzVietnam.com - Vietnam travel, things to do, life, culture, beauty spots

Hanoi street foods!

Goji Berries- The Anti-Aging Wonder Food

Goji berries are one of the most nutritionally dense foods on earth and house a staggering concentration of vitamins, minerals, amino acids, phytochemicals and essential fatty acids. Originating in Tibet and greatly favored in traditional medicine, these scarlet berries have a mild sweet flavor mid that of a cherry and a cranberry. Aside their many noted health benefits (from boosting immunity, lowering cholesterol, and enhancing vision to fighting cancer cells, relieving depression and aiding weight loss) goji berries are touted anti-aging marvels and are one Hollywood�s hottest new foods. One look at their awesome constitution and it�s easy to see why.

Goji berries contain a remarkable amount of vitamin C, 500 times more than oranges by weight, making them the second richest source on the planet after the camu camu berry. They are also the most abundant source of carotenoids on earth, containing more beta-carotene than carrots making them a superb source of vitamin A.

In addition, this mighty fruit contains B vitamins (B1, B2 and B6), vitamin E and 21 minerals and trace minerals including zinc, iron, phosphorus, calcium, copper, germanium and selenium. They also house a wide range of amino acids (18) which include all the 8 essentials as well as efficacious polysaccharides that excel at strengthening the immune system. One such polysaccharide stimulates the secretion of the rejuvenating human growth hormone by the pituitary gland.

The most well documented case of longevity is that of Li Qing Yuen, who lived to the age of 252. Born in 1678, he is said to have given a lecture at the age of 200 at the University of Beijing, and had married 14 times with 11 generations of posterity before his death in 1930. Li Qing Yuen reportedly consumed goji berries daily.

A study cited in Dr. Mindell�s book �Goji: The Himalayan Health Secret�, observed that 67 per cent of elderly people that were given a daily dose of the berries for 3 weeks experienced dramatic immune system enhancement (T cell transformation functions tripled and the activity of interleukin-2 doubled). Further more, the spirit and optimism of all significantly increased, appetite improved in 95 per cent of the patients, 95 per cent slept better, and 35 per cent partially recovered their sexual function.

Goji berries are one of the highest antioxidant foods on the planet, with an ORAC score (Oxygen Radical Absorbance Capacity - a measurement used by the US Department of Agriculture for total antioxidant capacity) of 18,500, way above other fruits and veggies (blueberries, for example, having 2,200 ORAC units). Antioxidants are known for their anti-aging and disease-fighting properties by subjugating the attack of hazardous free radicals in the body.

Superoxide is one such free radical implicated in the onset and progression of aging and disease, and is neutralized by the antioxidant enzyme superoxide dismutase (SOD). As we age our bodies production of this important antioxidant declines, yet goji berries have been shown to greatly increase it's presence in the body.

Dr. Richard Cutler, a biophysicist at the National Institute of Aging has shown that the life span of many mammalian species, including man were found to be directly proportional to the amount or SOD contained in the cells. The animals with the longest life spans were found to have the highest levels of SOD. SOD acts as a cellular anti-oxidant, protecting against radiation and chemical free-radicals from pollution, as well as acting as an anti-inflammatory agent and preventing cellular damage following heart attacks.

The polysaccharides in this fruit are powerful immune-boosting agents which also contribute to the anti-aging virtues of this auspicious berry.

Copyright 2006 Sylvia Riley

Miracle Superfoods: http://www.miracle-superfoods.com The World's Ultimate Superfoods for Health, Beauty & Longevity!
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about goji berriesThe Importance of Choosing a Superior Utah Corporate Catering Company for your Business Event

A thriving and growing metropolis, Salt Lake City is home to an array of distinguished, national businesses and firms including e-Bay, Franklin-Covey, and Delta Airlines (whose hub is the Salt Lake City International Airport), as well as a number of smaller, highly successful companies. Using this platform, Salt Lake City and Utah County have become an entrepreneur�s dream, providing an environment in which businesses can flourish. As a result, Utah corporate catering has become a very lucrative and competitive industry.

With so many options, how do you choose the Utah corporate caterer that is right for you and your company? It is important to remember the food and drink is one of the central factors of any successful business event. Whether an informal affair or a black tie dinner, good food can help create the desired mood and atmosphere. Stunning visual decorations and an attention to detail can also aid in creating that ambiance. The caterer you choose for your business event will be a direct reflection of your company, so using one with excellent food and a professional, friendly staff is crucial.

Use a local Utah corporate caterer with plenty of experience; ask for references and a portfolio of their former clients and past events. Do not be afraid to ask questions, as miscommunication will just lead to errors. Choose someone who will provide menu choices and items that are fresh and seasonal. Having a variety of choices for your guests will allow you to satisfy and cater to everyone, while quality and deluxe menu items will make your company look more �established.� Make sure you know all the details that the caterer will be handling besides the food and drink, such as decorations, table linens, and centerpieces. Most importantly, keep in mind, the better the caterer is, the better your company looks to your guests.

The History and Making of Liquorice

The confection called Liquorice is very popular and is enjoyed by many people around the western world. Unknown to most consumers though, liquorice has been around in one form or another for a very, very long time. Liquorice has endured a rich and long history. There is evidence to prove that liquorice was consumed by the people of ancient civilizations, especially the Egyptians, although not in the form that we know of today. In ancient Egypt, liquorice was not eaten as strips or ropes of candy we know today but as a sweet liquid. The extract of the plant called the Glycyrrhiza, which means 'sweet root' in Greek, was indulged upon by many prophets and pharaohs. Also documented was the use of this extract that came in handy in the battlefields and the dessert where soldiers and travelers drank to relieve their thirst on long marches.

It would not be until the Middle Ages when the liquorice plant and its extracts were brought to England by the Crusaders who came home from the East. A certain monastery in Pontefract, England began using the extract and turned it into liquorice candy and it became well-known throughout the country. In time, liquorice recipes were brought to America by the early settlers. The US has been producing and importing liquorice products ever since.

The process of manufacturing liquorice candy has two methods. The use of which method depends on the scale the company is to produce. This means that candy companies that operate on a small production scale use the Corn Starch Molding Process, which is the same process used to make candy corns. The company with a larger production scale manufactures using the Liquorice Rope Extrusion Process and is quite different.

For smaller-scale production companies that use the Corn Starch Molding Process, the process starts with trays that contain long rows of molds for the product which are filled with corn starch. The corn starch is vital because it prevents the liquorice from sticking to the mold and makes it easier to remove. Ingredients like sugar, corn syrup and liquorice extract are cooked together until they become hot syrup. It is important that the cooking of the syrup is given a lot of attention because this step determines the texture of the product. The candy could by soft, chewy, or tough because of this step. The syrup is then poured onto the trays and the molds are filled. The trays are then set aside to cool. When the liquorice is cool, they are dumped into a surface. Because of the corn starch, the liquorice just falls off the tray easily. On the surface, the liquorice is given a glaze that creates its glossy appearance. They are then packed, labeled and prepared to be shipped.

The other way to make liquorice candy is used in large-scale productions and is called the Liquorice Rope Extrusion Process. Production starts in the boiling room where a mixture of licorice root extract is boiled to an exact temperature. When it gets hot enough, the desired colors and flavors are added to the mix and cooked slowly until it achieves a dough-like consistency. The dough mix is then passed through an extruder where the dough is forced out of tiny holes. These holes form the dough into ropes of liquorice. When the liquorice ropes are formed, they are either allowed to cool and set directly or twisted to form a more 'rope' texture and are then cut into pieces. When set, these are glazed to give the sheen they are known for and then packaged and shipped to candy stores around the country.

Michael Russell

Your Independent guide to Candy.

Fun Facts about Ice Cream

To this day, the history of ice cream remains a mystery. However, many say that the first ice cream is credited to Emperor Nero of Rome. It was a mixture of snow, nectar, fruit pulp, and honey. Others proclaim that Marco Polo, a 13th century adventurer, brought ice cream to Europe from the Far East. However, regardless of where it came from, today's average American consumes 23.2 quarts of ice cream per year, with the first ice cream parlor in America opening in 1776 in New York City.

So, which countries like ice cream the most? The United States, New Zealand, Denmark, and Australia top the list. The favorite flavor is the classic vanilla. Then comes chocolate, strawberry, neapolitan, and chocolate chip.

How do these line up with your own list of favorites?

The most popular topping for ice cream ---- chocolate syrup. Who would of thought ; )

Around 13% of men and 8% of women will admit to licking the bowl clean after eating ice cream.

Biggest ice cream sundae - 12 ft tall! This one was made with 4,667 gallons of ice cream in California in 1985.

The average single-scoop ice cream cone takes 50 licks to finish. Try it out with the following recipe.

Quick Strawberry Parfait:

Ingredients

1 quart of strawberry ice cream

1 pint of whipped cream

Instructions

Mix the strawberry ice cream with the whipped cream at serving time. Serve in a glass of your choice and top with whipped cream, with a strawberry on top. (Feel free to top your parfait with other fruits as well.)

This recipe will fill eight glasses.

For other parfait flavors, simply use a different flavored ice cream.

GranMamma is the webmaster at the Baby Names Box - http://www.babynamebox.com - Where you can explore over 20,000 first names and their meanings. Read articles on parenting, family, home and gardening. Be sure to say hi to GranMamma!

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about goji berriesTobacco - It's one of the healthiest things for you? - San Francisco Examiner

Thu, 04 Dec 2008 16:33:00 GMT
I'm going rogue here, but just follow my impeccable logic before you start stoning me with goji berries and golden flaxseed. Moderate amounts of natural tobacco or nicotine will ...

Hygienic Food and Drinks

Wed, 02 Jul 2008 00:22:18 EDT
Your brains perform more tasks than any other of your organs put together. To do this it requires vast amounts of energy and nutrients making it the greediest organ in the body. It is important that t...

Try Goji Berry for Taste and Health

Mon, 17 Mar 2008 03:17:21 EDT
In medical terms, Goji berry can be called an “Adaptogen”, which is a term that is used to describe any substance that is an amalgamation of therapeutic actions. An Adaptogen helps the body to rej...

Goji berry juice-full of nutritional values!

Mon, 14 Apr 2008 11:36:28 EDT
Goji berry is a type of berry that has abundant of nutrients and anti oxidants that can fight against many diseases of the body. It is full of 19 amino acids including 8 essential amino acids and has ...

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