Dr. Mohamed Al Fayed: cooking traditional Moroccan substitute for dietary supplements

What are dietary supplements? 

Dietary supplements are all substances added to food or taken with them to be supplemented, as dependent in order to correct what may be lost from these materials, as we note that milk, for example, after pasteurization, loses vitamin «B-2», Famay manufacturers to correct this deficiency by adding nutrients that were lost, even food composition remain as close as possible to normal. Vitamins and supplements of interest mainly, and some mineral salts such as 

Iron, calcium, magnesium, and omega-3 acid In some countries, there are other supplements such as wood fiber, and generally confined almost Valmkmlat in vitamins and omega-3 acid, citrus and some other fatty. The proteins generally are sold alone, as is the case with sugars. 

What are the benefits? 

These supplements are found in nature, but is being diminished, either during the production process or in cooking, as some methods of cooking lead to the destruction of some nutrients, such as vitamins. And its importance to health is that if we had a natural material fresh, we have got the amount of these supplements, but unfortunately led cooking methods, manufacturing and even modern production to lower these elements, so complete or correct this decline, given the importance of these elements in nutrition, and even lead full members of the body and its functions, especially for women and children. 

When recommended? 

All people can eat food supplements, except those who live in a clean environment and clean Kalpu, where what remains of cooking are, mostly, in traditional ways, and still the majority of their food naturally, such as fruits, meat, olive oil and dry fruits such as walnuts, almonds, dates, figs ... but in the cities there are people who do not have time to cook, it forced to acquire foods ready, those in need of nutritional supplements, but if the natural ways of cooking and healthy You do not need these supplements. 

Are these supplements to certain risks? 

Yes, there are risks if we passed the minimum ones. Here, conjuring an example, it may seem daunting, but it is a scientific fact that all vitamins if exceeded allowable concentration become carcinogenic, and it should not exceed the level required by the body. I suspect that the concentrations that are sold taking into account the needs of the body, should also be cautious in amounts that provide for the children, who do not need large amounts as adults. The overall pattern of live Moroccan-based, mostly, on the traditional ways of cooking and healthy makes Moroccans indispensable dietary supplements. 

It determines the quantity needed by the body from dietary supplements? 

The manufacturer is the one who determines the quantity, for example in relation to omega-3 or other dietary supplements is the manufacturer of the capsule determines how much one has to deal with in today, and distinguishes between concentrations directed to adults and those of children.

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The Most Nutritious Meal We Could Have

- The Most Nutritious Meal We Could Have

If there is one easy way to get a well-rounded meal that is also made from raw and living foods it is in the form of a salad. Though common views of salads tend to see them as consisting entirely of vegetables, the reality is that you can make a remarkably healthy and completely nutritious meal in your salad bowl and it can include fruit, nuts, herbs, and more. 

How is that possible? After all, how can a salad give you plenty of protein or fatty acid? How can it bring adequate carbohydrates and fats? The body needs all of these things throughout the course of a day, and it might seem that a "typical" salad would be unable to deliver. This, however, is an inaccurate view of the many dishes that can be called "salad".

As a prime example, consider something like a "quinoa salad". There are dozens and dozens of variations on this theme, but the thing that is most important is that quinoa. An ancient (and mightily delicious) grain, packs a lot of nutritional "punch". It is loaded with fiber and protein, contains tons of nutrients, and partners beautifully with vegetables, fruits, nuts, and any sort of dressing. It can be cooked until very tender or left with a bit of bite (al dente) to ensure texture in your salad. This will also allow the grain to absorb juices, enzymes, and flavors from raw veggies, dressings, or fruits tossed into the mix. 

That is just a single grain that can serve as the basis for a fantastic salad. There are other grains, and when partnered with chopped greens and herbs, and tossed in a well made dressing, can easily deliver ample nutrition. When nuts and nut oils are added, the portrait is complete. 

Just consider that you can get the fatty acids required by using a nut oil and citrus combination for the dressing and adding a handful of chopped nuts and seeds to boost protein. You get all of the fiber you could possibly want from the raw greens, but you can also add some organic dried fruits or chopped fresh fruits. Vitamins and minerals abound in fresh salads too because they can contain a veritable "rainbow" of vegetables and fruits. 

Additionally, remember that you can use ingredients such as garlic, spices, and herbs to ensure that the salad is flavorful and full of added health benefits. 

What's not to love about them! 

The thing to keep in mind, however, is that you want to always use organic, fresh, and locally grown foods when possible. It is fairly easy to grow a lot of your own greens and herbs as well, and this might be a great way to enjoy a salad every day! Skip the bottled dressings and just use cold-pressed nut and vegetable oils that have retained all of their essential acids and components and you will really savor true food vitality. 

It's a great thing that such a global mind shift has started and many are seeking a way for better and healthier lifestyle, be sure to visit "vitality for better living" at http://vitalityforbetterliving.com/ where you can find many awesome ways to get you started and join a network of like minded friends globally at https://www.facebook.com/VitalityForBetterLiving. 

Article Source: http://EzineArticles.com/?expert=Michael_Janamian

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         Things to Know About Coffee

12 Great Facts About Coffee 

Coffee is an integral part of so many peoples' daily routine, we often do not give it a second thought. So we thought it would be amusing to put together a list of interesting facts about coffee that you might not know ... 

No matter what anyone tells you, caffeine can not help you sober up, it's a complete myth. Shame. 

Hawaii is the only US state that grows coffee 

Coffee was originally eaten and not drunk. It's said to have been discovered when goat herders noticed increased energy levels after their goats had been eating coffee cherries that had fallen on the ground. 

Coffee is the second most traded commodity in the world, after oil. To give you an idea of ​​how widely consumed it is, Starbucks alone employs 151,000 people worldwide, while in Kenya, 5 million people are reliant on the coffee industry for their income. 

The price of espresso served in bars and cafes in Italy is regulated by the Italian government because it is considered an essential part of their daily life. 

All of the world's coffee is grown in the 'bean belt'. So specific are the conditions needed to successfully grow coffee that the northernmost coffee producing country in the world is Pakistan. 

An epidemic of theft and violence is sweeping the coffee industry in Kenya, a country where a kilo of dried beans can be worth a week's wages. A special police force has been set up to deal with the problem, but raids by armed gangs are a daily occurrence. Coffee growers have being forced to sleep in their fields so they can fend off would-be thieves. The thieves are not subtle, with reports of security guards at coffee factories being shot with arrows and beaten to death with branches. Villagers have taken to fighting fire with fire, and criminals caught in the act have been lynched in the street. 

Over 500 billion cups of coffee are drunk each year, or around 1.4 billion cups per day. Over half of this is consumed during breakfast. 

Coffee can be used to fuel a car. While the technology is still in its infancy, there is something reassuring in knowing that the same cup that gets you going in the morning could one day actually get you to work as well. 

A little known fact, but worth knowing anyway - brewed espresso has 2.5% fat, while filtered coffee contains 0.6% fat. 

The world's first webcam was invented at Cambridge University to let scientists in a technology group know if their coffee pot was full or not. In 1991, they aimed their camera at their coffee machine and streamed the footage live on the web to save themselves the disappointment of a fruitless trip. This picture is of the first ever broadcast. 

Irish coffee was originally invented to warm up cold American airline passengers flying from Ireland. 

If you have any more of your own to share, we'd love to hear them so please get in touch with us at Java Caffe. 

Here at Java Caffe, we have a wealth of information about coffee, recipes, funny stories and other articles. Visit http://www.javacaffe.co.uk to take a look. 

Article Source: http://EzineArticles.com/?expert=David_R_Huggett

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         How I Make Scrambled Eggs

- How I Make Scrambled Eggs

First, I start with a large pan pre-heated to low. Next, I get the eggs. For a smaller pan, two or three is enough. For a large one, you can do as many as six. Crack those suckers open and pour them into the pan evenly spaced. Do not worry too much about any tiny pieces of eggshell. You will not even notice with the finished product anyways. Wick the goop to an even consistency and turn the pan up to low-med. 

Now is your chance to add a little something to the mix, along with the milk of course. Personally, I've used vanilla extract, maple syrup (real), and other more sugary additives with good results. Do not try chocolate milk though, it's nasty! I do not believe in carefully measuring ingredients, just trust your cooking instincts and fee it out. 

Wick it even again and let the heat do it's thing. Resist the urge to turn it up. If you do it'll start to burn on the bottom before you see any signs up it on top. 

You know what goes good with eggs? Bacon !! I will not go over every minor detail but I will share one secret with you. When dry, the bacon is always a lot harder than when it was on the pan. Therefore you should take it off when it is still fairly soft. Again this is a feeling out / instinct process and like most things, perfect bacon is all about perfect timing. 

So, once your eggs start to get a bit of consistency, you have to start wicking them again to keep the bottom from burning. Do this slowly and in decreasing intervals. Once again it's all about going by instinct. 

When the eggs are ready to take off the pan, they should be just starting to dry out, but still fluffy and a little creamy. If you pick them up and they drip, they're still to wet. If there's any crispiness at all, you overdid it. Making mistakes at this stage can be quite frustrating and you're probably going to eat your mistakes anyways. 

Now here's how I would serve up my eggs. I'd eat them with bacon, toast, and a nice glass of orange juice. I hope I do not have to tell anyone how to make toast. Orange juice is a better choice than milk because when you get older, your body loses the ability to digest the sugar lactose found in dairy products. 

Enjoy! 

Hope you enjoyed this article. I do something completely different over at http://www.unhappyinvalid.com. You might want to check it out! 

Article Source: http://EzineArticles.com/?expert=Chris_Seri

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