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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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goji berries juiceCranberries, A Magical Food That Tastes Great And Is Good For Your Health

So, you ask, what is the 'Cranberry', and is it really a 'Superfood'?

The Cranberry shrub is a fairly innocuous small evergreen frequently grown in acidic lowlands in the colder areas of North America.

The berry of the cranberry shrub begins as a pure pale white, however as it grows and becomes ripe it changes to a rich cherry hue.

Although it is actually a member of the same plant group as the bilberry and the blueberry, the cranberry berry is marginally further tart, which, as a result helps to balance out the pleasing sweetness, which puts it in that unique niche in the culinary universe of ingredients that work well with meat based meals and sweeter courses, such as cakes, cookies, fruits, pastries and candies.

Cranberries possibly were given their name from the fact that they are frequently consumed by cranes (ie 'crane-berry') - although some experts suspect that the true etymology of the name is rooted in the observable fact in the earlier stages of the bush's growth, it looks a little bit like the shape of a crane. No matter what the real etymology, the name 'cranberry' is now established through the whole world.

Cranberries represent a major economic cash crop in some US States (in the north), and now have a really unique and historic place in The traditional culture of the American nation as some people believe that they were offered to early settlers by the aboriginal population. As a result, cranberry sauce is a necessary piece of the beloved thanksgiving meal eaten by many millions of Americans every year since.

The majority of the yearly cranberry yield is converted to cranberry juice and cranberry jelly, however more and more of it is now sold in its raw form as a consequence of health benefit claims that cranberry is one of the 'superfoods', having very beneficial nutritional content and antioxidant 'reducing agent' characteristics.

Historically, these versatile berries were grown in 'cranberry beds' positioned in moisture rich marsh, but latterly the beds are located in upland regions with a water table that is on the shallow side. In these regions, contrary to popular belief, the beds are not flooded but are continuously irrigated to maintain a high moisture level in the cranberry beds.

Cranberry juice is now sold every country, and as well as the well known 'crimson' juice, is also available in a clear or 'white' form which is made from the younger berries.

Cranberries' Health Benefits
Some people believe that the juice of the cranberry is blessed with healthy benefits which aid in preventing bacterial infections in the urinary system.

Also, this delicious berry has been useful in dealing with many other troubles, such as a treatment for flesh wounds, bowel problems, diabetes, stomach upsets, and as an aid to a healthful liver. Some research has been done which suggests that everyday consumption of cranberry juice may help to reduce the chances of heart conditions.

As with all similar medical claims, one should exercise exceptional discretion - professional opinion is still divided and the correct reason for increasing your consumption of these versatile berries is the observable fact they really taste wonderful! As detailed previously, these versatile berries are used in preparing both desserts and meat based dishes, with the best known use being as an accompaniment to the traditional roast turkey. Don't let this 'good old fashioned' use put you off though, these versatile and tasty berries are also quite superb when used in sweet dishes.

If you are looking for some delectable recipes using cranberries you will find plenty of these tasty recipes on the web, but to help you test this theory for yourself, here is a flavourful cranberry recipe:

Cranberry Crumble Recipe

Ingredient list
One Thick-skinned orange
Water (one cup)
1/2 cup Granulated sugar replacement
4 cup These versatile and tasty berries
1 tablespoon Unsalted butter
1 pack Biscuit dough (to do eight biscuits).

Preparation
Roughly grate the rind of the orange, and reserve. Juice the orange. Combine the orange juice, the grated rind, moisture, granulated sugar (or equivalent sugar substitute), these tasty berries and unsalted butter in a medium non-stick pan. Bring to a boil & heat for 1 min to produce a nice rich cranberry sauce.

Split the cranberry sauce evenly amongst eight greased ovenproof dishes or a medium casserole dish. Spoon the biscuit dough on top of the cranberry sauce.

Cook at 230 degree c (450 f) for ten minutes, reduce heat setting & oven bake at 350 f (180 c) for 20 minutes longer.

8 servings.

Only 98 calories per helping !

R.Wakefield is a recipe and content contributor for: recipe ideas, which offers amateur chefs a selection of delicious cranberry recipes guaranteed to impress your dinner guests.

Foods of Love for Valentines Day

Thinking about changing it up and staying in for a romantic dinner this year with your sweetheart. It is a great alternative to the crowds and it is a chance to showcase your creativity. Building a great menu is as easy as one, two, three. Just use this handy guide to foods with an aphrodisiac edge and you will likely not only impress your sweetheart - but also create a truly memorable evening.

Asparagus in the 19th century was always served to bridegrooms, often as part of three courses. It was widely held to be an aphrodisiac and was certain to increase desire in men. So for your dinner party, consider serving it steamed as a vegetable side dish, creamed in a soup as a starter or perhaps bacon wrapped as a nifty appetizer.

Oysters are also widely held to be an aphrodisiac. In the wild oysters have the curious ability to shift between being male and female and this unique ability is said to make them a powerful aphrodisiac by stimulating interest on the part of the eater in the opposite gender. Oysters would make a terrific starter course or could be added to stuffing.

In ancient Greece, figs were celebrated for powers in matters of love. Figs are a seasonal fruit and were often linked to fertility. Figs would work well as a starter course, stuffed with a savory cheese or in a salad. Figs would even work in a sauce for the main course.

Truffles are also another commonly known aphrodisiac. They are thought to arouse the palette as well as the body, mainly for their rarity and musky aroma. Truffles would work in a main dish, or truffle oil could be used in the main dish or in a salad.

Bananas are also thought to have powers in the arena of love, not only for their shape, but also their lush creamy texture and tropical origin. Modern science has also found that certain anti-oxidants found in bananas also stimulate the brain and aid in attraction. Banana can make for a very satisfying dessert course, especially when paired with the last item on this list.

Not to be forgotten one of the most popular and widely celebrated aphrodisiacs around - the mainstay of Valentines Day - chocolate. Chocolate contains a sedative, which lowers inhibitions and a stimulant, which increases a persons desire for physical contact. Chocolate is understandably a must for any Valentines meal. It is an easy addition to the menu and can take on many forms.

So follow this simple guide, while planning your stay at home meal, and you will have the prefect recipe for romance.

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Why Eat Organic Food? The Benefits of Organic Food and the Dangers of Non-Organic Food

It is hardly surprising that chemicals strong enough to kill insects and plant infections can be harmful to the human body and environment. There are literally hundreds of permitted pesticides, insectisides, fungicides, hormones, antibiotics and other chemical additives present in non-organic food, not to mention food additives and flavourings introduced after cultivation and in food processing. All important reasons for eating organic food.

Over 3,000 high-risk toxins are present in the US food supply, which by law are excluded from organic food. These include 73 pesticides classified by the Environmental Protection Agency as potential carcinogens. Pesticides also leak into the water supply - for example, a 1996 study by the Environmental Working Group found 96 per cent of all water samples taken from 748 towns across the US contained the pesticide atrazine.

Toxic metals such as cadmium, lead and mercury enter the food supply through industrial pollution of soil and groundwater and through machinery used in the processing and packaging of foods. For example, lead solder used to seal tin cans imparts residue into the food, despite the adversity to health. Cadmium has links with lung, prostate and testicular cancer and mercury is toxic to brain cells and has been linked to autism and Alzheimer's disease. Heavy metals damage nerve function, block haemoglobin production causing anaemia and contribute to lower IQ and diseases such as multiple sclerosis. Organic food safe-guard's against toxic metals.

Solvents are also used in commercially processed foods which can damage white blood cells, lowering immune defence. Further, the solvents benzene and toluene, have known links with numerous cancers.

Produce imported from developing countries may contain agrochemicals that have been outlawed in developed countries.

Cell health

Other agricultural chemicals have been found to be deleterious to cell health, such as PCP (pentachlorophenol) that can cause DNA fragmentation in animals, as well as numerous other chemicals found to damage cellular membranes and negatively effect the functioning of mitochondria. These include the insecticide endosulfan and the herbicide paraquat, as well as chemicals 2-4-D, prathion and dinoseb. Pesticides such as chlopyrifos, endrin and fenthion have been shown to over stimulate certain enzymes involved in chemical signalling, causing imbalance that has been linked to inflammatory conditions, psoriasis and atherosclerosis.

Children at risk

Organic foods may be vitally important to protect children from the damaging effects of these toxic contaminants. Two separate reports, from the Natural Resources Defence Council (1989) and the Environmental Working Group (1998), revealed that millions of American children were exposed to levels of pesticides from food that exceeded limits considered to be safe. These include neuro-toxins that can be hazardous to the developing brain and nervous system, as well as potential carcinogens that some researchers believe can be a particular risk to children and adolescents during periods of high growth and breast development. The Benefits of Organic Foods

Organic fruits and vegetables grown from clean, natural soil with a rich and balanced mineral content, are not only free from chemical contaminants, but win hands down with regard to flavour and offer a fuller range of nutrients. Non-organic equivalents contain more water and less vitamins and minerals. Danish research published in the August 2003 issue of the Journal of Agricultural and Food Chemistry revealed significantly higher amounts of flavonoids in the urine and blood samples of those on an organically-grown as opposed to conventionally-grown diet.

10 reasons to go organic.

The Soil Association, a UK-based registered charity and organic certifying body, lists 10 reasons for going organic. These are:

1. To protect future generations

2. To pay the real cost of real food

3. To have an independent guarantee

4. to protect water quality

5. To enjoy greater flavour and nutrition

6. To keep chemicals off your plate

7. To reduce global warming and save energy

8. To prevent soil erosion

9. To help small farmers

10. To help restore biodiversity

12 Best and Worst Non-Organic Foods:

It might not always be possible to get the organically grown fruit and vegetables you desire, in which case, the Environmental Working Group have highlighted the 12 cleanest and 12 riskiest non-organic foods as listed below.

12 Cleanest non-organic foods:

Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Corn (though avoid genetically modified corn), Kiwi, Mangoes, Onions, Papaya, Pineapples, Peas

12 riskiest non-organic foods:

Apples, Bell Peppers, Celery, Cherries, Grapes, Nectarines, Peaches, Pears, Potatoes, Raspberries, Spinach, Strawberries

Organic superfoods

As well as changing to organic food in your diet, be sure to add plenty of superfoods! Superfoods are the kings and queens of the plant kingdom with miraculous benefits - the most potent, anti aging, antioxidant rich, nutrient dense, disease fighting, beautifying, immune boosting, mood enhancing foods on the planet!

These include organic vegetables like spinach and brocolli that may already feature in your diet, to more unusual foods, like bee pollen, goji berries or coconut oil. Organic coconut oil can actually speed up your metabolism and help you loose weight! It is also anti-microbial and fights against bacteria, viruses and funghi. There are numerous other superfoods, from the more common to unusual members of the plant kingdom.

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Did you hear of Holistic Healing

tibet authentic goji berriesHealth Wealth

Nowadays most of us lead very busy lives. We tend to rush from place to place, switch quickly from activity to activity and spend little time on ourselves. Our activity also has a cost. We know that no matter how much money we have, we can't buy good health. We may be able to pay for all kinds of treatments that will make us feel good for a short while but what is real health and well-being all about?

The director of my nutrition course used to compare the state of your well-being to the state of your bank account. If your account is in credit, you're in good health. How quickly your "credit" is used up depends on factors such as your environment, lifestyle and your diet.

Your environment covers everything around out but also everything you are involved in personally and professionally. Your interaction with your environment is important to determine your level of "health wealth." For example, if you eat the right type of food for you but are feeling angry or tense or you eat too much, this would be an interaction that causes you to use some of your health wealth. Do this on a regular basis and you'll feel yourself moving into the debit zone.

I am witnessing increasing evidence of "health debit" as we draw on our "well-being" bank account but don't replace it. So I'm going to share 10 nutritional and well-being tips to help you stock up on your health wealth for the coming months.

1. Cut back on your intake of refined sugar and limit your alcohol and coffee intake.

2. Increase your intake of organic local fruits and vegetables to 7 servings daily.

3. Look after the health of your digestive tract by giving it a regular rest.

4. Drink plenty of water, filtered if possible.

5. Get your essential omega-3 and omega 6 fatty acids every day from organic nuts and seeds or oily fish (if you're not vegetarian!) to help build strong immunity against illnesses and disease.

6. Resolve personal issues as they arise and release your stress on a daily basis. Just a few minutes can make all the difference.

7. Remember that it's your choice how long you decide to stay feeling as you do. If you're not feeling great, acknowledge the feeling and do something to change it - to stop using up more health credit.

8. Have a positive outlook and practical approach. Your health wealth starts with your attitude to life.

9. Strive to attain peace within by stilling your mind. Breathing exercises and meditation can help. This peace is a source of happiness that will always be yours.

10. Get a good night's rest, ideally by 11pm so the body can have time to rest and recuperate.

Copyright � 2008 Janet Gomez. All rights reserved.

Janet Gomez, nutritional consultant, produces the "Nutri-Jyoti News", a free bi-monthly e-newsletter for busy professionals. If you feel ready to learn how to use nutritional strategies to manage your energy levels, sign up for her FREE e-course " 5 Nutritional Keys to Vitality in your Life " at http://www.nutrijyoti.com

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