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buy goji berryWild Caught Salmon Versus Farm Raised Salmon

Salmon is my favorite fish. I like the pink color, rich texture, and delicious light taste. Salmon has omega 3 fat, which is all the rage now. Omega 3 is considered an essential fat that most Americans don't get because of the depletion of the omega 3 fats in most other foods. Salmon is also a quality protein chocked with lots of vitamins and minerals. So, salmon is both delicious and healthy, the problem is which to choose, wild caught or farm raised salmon.

Recently I viewed a program on television about farm raised salmon and as a result I switched to wild caught. The central message in this program was that farm raised salmon are not as healthy as wild caught ocean salmon because of their diet. Their claim was that farm raised salmon are feed pellets that have been found to contain unsafe levels of mercury. Fish that have high mercury levels are usually found in mercury contaminated waterways. The pellets fed to farm raised fish are said to be made partly from contaminated fish. The wild caught salmon are caught far out in the ocean, usually in cleaner waters in Alaska and other remote waterways.

The problem with wild caught salmon is; "When is wild caught salmon, really wild caught salmon?" The main controversy with wild caught salmon is that some companies lie and tell you your salmon is wild caught when it is not. Then there is the lake salmon, the river salmon, and the Alaskan ocean salmon. I have seen each of these labels on all types of salmon packages. Which salmon really comes from so-called, safe non-contaminated waters? Which salmon is correctly labeled? Fish markets and restaurants have been caught lying about the origin of their salmon, so when are we to know.

Now, back to farm raised salmon. I spoke with my butcher who told me, simply that it is not true what they said on the program about farm raised salmon, that show was sensationalized and a lot of the facts were missing. Others were waiting in line, so I did not have time to get the details from him, but he seemed to be upset that the show was aired at all.

The next question is, "Is the mercury in salmon or any other fish really all that harmful?" According to fish experts, most of the mercury ends up in the skin of the fish, so provided you don't eat the skin, you should be fine.

My personal experience with mercury contamination happened many years ago. I consumed fish almost exclusively for my protein, but I ate a wide variety of fish, and it mostly came from eating out. I also ate a disproportionately large amount of salmon. At that time, I did eat the skin. A few years later, after I limited my fish to twice a week and did not eat the skin, my contamination level went way down. You are probably wondering how I found out that I was contaminated with high levels of mercury. At that time I belonged to a profession that was tested for mercury because we work close to it. It was determined that the mercury I worked close to was not my source of contamination, so the only other possibility was my frequent consumption of fish.

My conclusion is that fish, including salmon, comes from all over and as long as I don't eat the skin, I don't need to worry about the source. But, that said, I do try to focus on eating salmon from the ocean, with no guarantees it came from clean ocean waters. My conclusion is that we can't trust anything we eat. If you think there may be mercury contamination in your fish, just don't eat the skin.

Lois Center-Shabazz is the founder of the personal finance website, Msfinancialsavvy.com and the author of the award-winning book, Let's Get Financial Savvy! Msfinancialsavvy.com

Simple Dinner Sets Go A Long Way

The time has come when Christmas is only just around the corner and you still have to go shopping to buy presents, decorations, food, Christmas tree etc. You begin to panic as you have realised that you have to buy a completely new range of dinner sets as your old sets have chipped, washed out or cracked. On the other hand, maybe this is your first Christmas dinner to cook for the family and friends, and you have no dishware to serve your dinner.

This year I have noticed a new trend in simple dinner sets and fine crockery for special occasions. People prefer to purchase simple earthenware designs that match well with plain shades of place mats, napkin with a simple napkin ring and long tinted glasses. Putting a simple spread out for Christmas can be more effective than spending huge amounts of money on expensive dishware and tablecloths that will only be used once or twice in a year.

Dinner sets are something that have been around for more than a century, but have not always been a fashion accessory at the dinner table. Having the right set for a special occasion appears to be an essential part of the preparation process for a big meal such as Christmas. It is not enough now to view dishware as just a tool to eat food from; the design of the plate plays an important part in displaying the appeal of the food and its presentation. It is more common now to serve food on plain white plates than it was during the 1980s whereby flower patterned plates were more popular.

History

Historically dinner sets were made from wood, metals, pewter and even animal skulls. Modern dishware is made from stoneware, earthenware, porcelain, glass and melamine resin. The Chinese had discovered the process of making porcelain around 600AD and had begun trading porcelain objects with the European during the 1300s. Owning porcelain made plates was a must-have for the Europeans. It was not until 1708 that a German potter in Meissen discovered the Chinese porcelain making process, beginning a new range of great European potteries.

Some of the most popular and best-known potters were also founded during this period. Famous brands such as Royal Saxon, Wedgewood, Royal Copenhagen and Spode. The practise of collecting souvenir plates was not popularised until 1800s by Patrick Palmer-Thomas, a Dutch-English nobleman who impressed Victorian audiences with his public displays of plates. The first collectible items 'Behind the Frozen Window', was credited to the Danish namely Bing and Grondahl. Christmas designed plates were then produced by many of the European countries particularly that of Royal Copenhagen and the Rosenthal series in 1910. It was not long before the European designs were introduced to the U.S with sales going up in souvenir shops, department stores and gift shops.

Plates are still used as a collectible item, mainly for older generations rather than the younger culture. Some popular collectibles are usually from abroad with intricate paintings of the countries national customs captured onto the dish. With different shapes and thickness available, dishwares are an important element in keeping up a good appearance of one's efforts on producing a good spread and the most popular designs are simple with a few small accessories to jazz it up.

Anna Stenning has a large collection of dinner sets and designer plates from around the globe. She purchases her finest sets from http://www.denby.co.uk

How a Diet of Negative Calories Can Increase Metabolism

Many people are surprised to learn that they can lose weight simply by eating certain types of foods. How is this possible, you ask? Everyone knows that if you burn more calories then you take in you will burn excess body fat. The problem is most people go about this the wrong way by cutting to many calories only to find out that their metabolism begins to slow down because of the lack of caloric energy.

One of the best ways to increase your metabolism is by eating a negative calorie diet that consists of healthy foods. Look at it this way, the more nutritious the food you eat the better off your body will be. Kind of like your mom used to tell you when you tried to hide those peas in your napkin.

The Negative Calorie Diet works because it uses your body's metabolism to burn all that excess body fat you've been trying to get rid of. If you understand how the body digests and processes food and the types of calories those foods provide you'll begin to see why this type of diet works so well.

Everyday your body needs a certain number of calories to function all the way down to the cellular level. If you don't get enough calories during the day your metabolism will actually begin to slow down as your body begins to conserve the energy it needs to function properly. If you have enough of a calorie deficit your body will begin to hold onto its fat stores as it cannibalizes its own muscle tissue to supply the energy it needs. This is the worst thing that can happen if you are trying to lose weight.

So what is a negative calorie food and how does it work?

It's not a food that has a negative amount of calories because all foods have calories; there is just no way around that fact. What is known is that thee are many foods that actually cause a caloric deficit because of the amount of energy it takes to the body to digest and process these foods. It takes more energy to digest a nutrient rich food then food itself contains.

Here's a simplistic snapshot of how this works. Let's say you eat a piece of chocolate cake that comes in around 300 calories. Your body uses up 125 calories digesting that piece of cake leaving 175 calories that for the most part is stored as fat. Now let's see what happen when you eat an apple that has 35 calories. If it takes your body 70 calories to digest that apple you've just burned an extra 35 calories simply by eating.

By increasing your metabolism you burn extra calories which results in a loss of bodily fat. One way to bring about that metabolism boost is by eating a negative calorie diet consisting of healthy food choices and by making the necessary lifestyle changes needed to live a long and healthy life.

To learn more about the Negative Calorie Diet and how it can help you lose weight and improve your health please visit Metabolism.Health-Choices-Net.com by Clicking Here.

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