the-psoriasis-treatment

One of the problems often pointed out about rice, and particularly about white rice, is that its nutrition content is fairly low. It is basically carbohydrates with some trace amounts of protein. A 100-g portion of cooked white rice will typically deliver 28 g of carbohydrates, with zero fiber, and 3 g of protein. The micronutrient content of such a portion leaves a lot to be desired when compared with fruits and vegetables, as you can see below (from Nutritiondata.com). Keep in mind that this is for 100 g of “enriched” white rice; the nutrients you see there, such as manganese, are added. White rice is rice that has had its husk, bran, and germ removed. This prevents spoilage and thus significantly increases its shelf life. As it happens, it also significantly reduces both its nutrition and toxin content. White rice is one of the refined foods with the lowest toxin content. Another interesting property of white rice is that it absorbs moisture to the tune of about 2.5 times its weig...

There are pizza restaurants, whose specialty is pizza, even though they usually have a few side dishes. Not healthy enough? Well, don’t despair, there are meatball restaurants too. I know of at least one, The Meatball Shop , on 84 Stanton Street, in New York City. Finally a restaurant that elevates the "lowly" meatball to its well deserved place! Meatballs are delicious, easy to prepare, and you can use quite a variety of meats to do them. Below is a simple recipe. We used ground grass-fed beef, not because of omega-6 concerns (see this post ), but because of the different taste. - Prepare some dry seasoning powder by mixing sea salt, parsley, garlic power, chili powder, and a small amount of cayenne pepper. - Thoroughly mix 1 pound of ground beef, one or two eggs, and the seasoning powder. - Make about 10 meatballs, and place them in a frying pan with a small amount of water (see picture below). - Cover the pan and cook on low fire for about 1 hour. There is no need for any ...

As I said before on this blog, I am yet to be convinced that grilled meat is truly unhealthy in the absence of leaky gut problems. I am referring here to high heat cooking-induced Maillard reactions (browning) and the resulting advanced glycation endproducts (AGEs). Whenever you cook a food in high heat, to the point of browning it, you generate a Maillard reaction. Searing and roasting meat usually leads to that. Elevated levels of serum AGEs presumably accelerate the aging process in humans. This is supported by research with uncontrolled diabetics, who seem to have elevated levels of serum AGEs. In fact, a widely used measure in the treatment of diabetes, the HbA1c (or percentage of glycated hemoglobin) , is actually a measure of endogenous AGE formation. (Endogenous = generated by our own bodies.) Still, evidence that a person with an uncompromised gut can cause serum levels of AGEs to go up significantly by eating AGEs is weak, and evidence that any related serum AGE increases lea...

I am yet to be convinced that grilled meat is truly unhealthy in the absence of leaky gut problems. I am referring here to high heat cooking-induced Maillard reactions and the resulting advanced glycation endproducts (AGEs). If you are interested, see this post and the comments under it, where I looked into some references provided by an anonymous commenter. In short, I am more concerned about endogenous (i.e., inside the body) formation of AGEs than with exogenous (e.g., dietary) intake. Still, the other day I had to improvise when cooking meat, and used a cooking method that is considered by many to be fairly healthy – slow-cooking at a low temperature. I seasoned a few pieces of beef tenderloin (filet mignon) for the grill, but it started raining, so I decided to slow-cook them in a frying pan with water and some olive oil. After about 1 hour of slow-cooking, and somewhat to my surprise, they tasted more delicious than grilled! I have since been using this method more and more, wit...