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POPSAfraid of Winter Depression? Go Mediterranean The role of the overall dietary pattern may be more important than the effect of single components. It is plausible that the synergistic combination of a sufficient provision of omega-three fatty acids together with other natural unsaturated fatty acids and antioxidants from olive oil and nuts, flavonoids and other phytochemicals from fruit and other plant foods and large amounts of natural folates and other B vitamins in the overall Mediterranean dietary pattern may exert a fair degree of protection against depression.
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POPSInteresting facts about Pasta One of the staple foods that finds place in many homes on a daily basis is none other than Pasta. Not only is pasta a very versatile and nutritious food, it is also relatively inexpensive.
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POPSFood of the week: Cauliflower Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor, which resembled kale or collards more than the vegetable that we now know it to be. The cauliflower went through many transformations and reappeared in the Mediterranean region, where it has been an important vegetable in Turkey and Italy since at least 600 B.C. It gained popularity in France in the mid-16th century and was subsequently cultivated in Northern Europe and the British Isles. The United States, France, Italy, India and China are countries that produce significant amounts of cauliflower.
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POPSFood of the week: Olives Tips for Preparing Olives: To pit olives, press them with the flat side of a broad bladed knife. This will help break the flesh so that you can easily remove the pit with your fingers or the knife. The brine in which olives are packed can be used as a replacement for salted water in recipes. Toss pasta with chopped olives, tomatoes, garlic, olive oil and fresh herbs of your choice. Marinate olives in olive oil, lemon zest, coriander seeds and cumin seeds.
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POPSFood of the week: Carrots Tips for Preparing Carrots: Wash carrot roots and gently scrub them with a vegetable brush right before eating. Unless the carrots are old, thick or not grown organically, it is not necessary to peel them. If they are not organically grown, peel them; most all conventionally grown carrots are grown using pesticides and other chemicals. If the stem end is green, it should be cut away as it will be bitter. Depending upon the recipe or your personal preference, carrots can be left whole or julienned, grated, shredded or sliced into sticks or rounds.
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POPSFattest State Weighs Its Options continued: Iowa, North Dakota, and Pennsylvania: 26.7% Maryland and Wisconsin: 26.0% Illinois: 25.9% Oregon, Virginia, and Washington: 25.4% Minnesota: 25.3% Nevada: 25.1% Arizona and Idaho:24.8% Maine: 24.7% New Mexico: 24.6% New York: 24.5% Wyoming: 24.3% Florida and New Hampshire: 24.1% California: 23.6% New Jersey: 23.4% Montana: 22.7% Utah: 22.5% Washington, D.C.: 22.3% Vermont: 22.1% Hawaii: 21.8% Rhode Island: 21.7% Connecticut: 21.3% Massachusetts: 21.2% Colorado: 18.9%
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POPSFood of the Week: Blueberries Blueberries 1.00 cup 145.00 grams 81.20 calories Nutrient Amount DV (%) Nutrient Density World's Healthiest Foods Rating vitamin C 18.86 mg 31.4 7.0 very good manganese 0.40 mg 20.0 4.4 very good dietary fiber 3.92 g 15.7 3.5 very good vitamin E 1.46 mg 7.3 1.6 good
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POPSFood of the Week: Summer Squash Wash summer squash under cool running water and then cut off both ends. You can then proceed to cut it into the desired size and shape for the particular recipe. A Few Quick Serving Ideas: Sprinkle grated zucchini or other summer squash on top of salads and sandwiches. Enjoy an easy to make ratatouille by healthy sautéing summer squash, onions, bell peppers, eggplant and tomatoes and then simmering the mixture in tomato sauce. Season to taste. Serve raw summer squash with your favorite dips. Add zucchini or other summer squash to your favorite muffin or bread recipe; decrease the amount of liquid in the recipe by about one-third to compensate for the moisture present in the squash.
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POPSFood of the week: Cauliflower Cauliflower, boiled 1.00 cup 124.00 grams 28.52 calories Nutrient Amount DV (%) Nutrient Density World's Healthiest Foods Rating vitamin C 54.93 mg 91.5 57.8 excellent vitamin K 11.17 mcg 14.0 8.8 excellent folate 54.56 mcg 13.6 8.6 excellent dietary fiber 3.35 g 13.4 8.5 excellent vitamin B6 (pyridoxine) 0.21 mg 10.5 6.6 very good tryptophan 0.03 g 9.4 5.9 very good omega 3 fatty acids 0.21 g 8.8 5.5 very good manganese 0.17 mg 8.5 5.4 very good vitamin B5 (pantothenic acid) 0.63 mg 6.3 4.0 very good potassium 176.08 mg 5.0 3.2 good protein 2.28 g 4.6 2.9 good phosphorus 39.68 mg 4.0 2.5 good vitamin B2 (riboflavin) 0.06 mg 3.5 2.2 good vitamin B1 (thiamin) 0.05 mg 3.3 2.1 good magnesium 11.16 mg 2.8 1.8 good vitamin B3 (niacin) 0.51 mg 2.5 1.6 good World's Healthiest Foods Rating Rule excellent DV>=75% OR Density>=7.6 AND DV>=10% very good DV>=50% OR Density>=3.4 AND DV>=5% good DV>=25% OR Density>=1.5 AND DV>=2.5%
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POPSSky-High Calories in Some Restaurant Meals # Chili’s Original Half Rack of Baby Back Ribs: An add-on for entrees, with 490 calories, 12 grams saturated fat, and 2,050 milligrams sodium. # Red Lobster Ultimate Fondue shrimp and crabmeat in a lobster cheese sauce served in a sourdough bread bowl: 1,490 calories, 40 grams saturated fat, 3,580 milligrams sodium. # Uno Chicago Grill’s Mega-Sized Deep Dish Sundae: 2,800 calories, 72 grams saturated fat. # The Cheesecake Factory’s Chicken and Biscuits: 2,500 calories. # Applebee’s Quesadilla Burgerwith fries: 1,820 calories, 46 grams saturated fat, 4,410 milligrams sodium. # The Cheesecake Factory Philly Style Flat Iron Steak with fries: 2,320 calories, 47 grams saturated fat, 5,340 milligrams sodium. The problem is these oversized foods come with oversized calories, saturated fat, and sodium,” Hurley says. “It used to be you got a single entree, and now in some cases you’re getting three entrees on your plate.”
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POPSFood of the Week: Spinich Yummy. Spinach, whether bunched or prepackaged, should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the leaves. Place the spinach in a large bowl of tepid water and swish the leaves around with your hands as this will allow any dirt to become dislodged. Remove the leaves from the water, empty the bowl, refill with clean water and repeat this process until no dirt remains in the water (usually two to three times will do the trick). Cut away any overly thick stems to ensure for more even cooking
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POPSFood of the Week And then there's my favorite - pea soup. "Green peas, boiled 1.00 cup 160.00 grams 134.40 calories Nutrient Amount DV (%) Nutrient Density World's Healthiest Foods Rating vitamin K 41.40 mcg 51.8 6.9 very good manganese 0.84 mg 42.0 5.6 very good vitamin C 22.72 mg 37.9 5.1 very good dietary fiber 8.80 g 35.2 4.7 very good vitamin B1 (thiamin) 0.41 mg 27.3 3.7 very good folate 101.28 mcg 25.3 3.4 very good vitamin A 955.20 IU 19.1 2.6 good tryptophan 0.06 g 18.8 2.5 good phosphorus 187.20 mg 18.7 2.5 good vitamin B6 (pyridoxine) 0.35 mg 17.5 2.3 good protein 8.58 g 17.2 2.3 good vitamin B3 (niacin) 3.23 mg 16.1 2.2 good magnesium 62.40 mg 15.6 2.1 good vitamin B2 (riboflavin) 0.24 mg 14.1 1.9 good copper 0.28 mg 14.0 1.9 good iron 2.46 mg 13.7 1.8 good zinc 1.90 mg 12.7 1.7 good potassium 433.60 mg 12.4 1.7 good"
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POPSFood of the week-- Onion
"Tips for Preparing Onions: While many people love to eat onions, most dread cutting them since this process usually brings a tear or two to the eyes. The compound that causes the eyes to burn is a phytonutrient known as allyl sulfate that is produced when sulfur-compounds released by the onion's ruptured cells are exposed to air. If cutting onions irritates your eyes, there are a few tricks that you can employ. Chill the onions for an hour or so before cutting. This will slow the activity of the enzyme that produces the allyl sulfate and is a better choice than the traditional method of cutting onion under running water. This latter process may dilute the amount of allyl sulfate, which, while it may be irritating to the eyes, is actually one of the phytonutrients most responsible for onions significant health benefits. Use a very sharp knife and always cut the onions while standing; that way your eyes will be as far away as possible. If cutting onions really makes you cry, co
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POPSEating Too Much Red Meat May Shorten Life "Major Study Finds an Effect, but Critics Say Meat Offers Important Nutrients"....who are the critics? the meat industry. No bias there. What does the Cancer Institute have to gain? After seeing how they kill the cows, I can't eat red meat (one exception - Irish Day)
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POPSRecipe: sesame braised chicken and cabbage Directions: 1. Prepare ingredients as listed above. 2. Heat 1 TBS broth in a stainless steel wok or large skillet. Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, ginger and continue to sauté for another minute. 3. Add chicken pieces and cook for a couple of minutes. Add turmeric, coriander, and mix with chicken. Add kale. Sauté for another couple of minutes, stirring constantly. 4. Add ½ cup broth and bring to a boil on high heat Reduce heat and simmer over low heat covered for about 3 minutes stirring occasionally. 5. Add cabbage, diced tomatoes, vinegar and simmer for another 4 minutes. Remove from heat, toss with olive oil, salt and pepper. 6. Serve sprinkled with minced scallion and sesame seeds. Serves 4
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POPS$400 Beer Better have lots of $$$$ if you are thirsty. Never buy the house a round. :D
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POPSGluten, the hidden poison Gluen is increasingly added to food for no obvious reason, yet it is a dangerous poison to many people, and in added quantities probably to many who otherwise would be tolerant. You will find it added to many foods to improve its texture with no regard to its harmful effects.
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