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|Tuesday, December 27th, 2011|
Весело, весло встретим Новый Год!
Если вы, как и я, решаете все в последнюю секунду и еще не определились где, как и с кем будете встречать "Хэппи Нью Еар" - то советую от всей своей широкой души (!!!) отправиться в порт Яффо в ресторан Даягим. Вот вам явные и неоспоримые "плюсы" : 1. Вас встретят если не как родных, то уж как любимых точно - обслужат по-полной, быстро, четко, дружелюбно. 2. Развлекут - руководство ресторана позаботилось заранее и не только пригласило замечательных ведущих вечера, но и приготовило гостям разнообразные сюрпризы и подарки. 3. Накормят и напоят - новогоднее меню ресторана удовлетворит даже самых "гурманистых" гурманов!) 4. Ну а после такого пиршества, порт старого Яффо - самое подходящее место для прогулок в первый день Нового Года!
Если я вас заинтересовала, то советую поторопиться - остались последние места!!!!!
|Wednesday, November 23rd, 2011|
В гостях у Рани Бар Гиля
Израиль – страна четырех морей и трех религий, страна сказочных контрастов. Здесь сочетаются восточная таинственность с западным прагматизмом, древнейшие храмы и памятники с современной инфраструктурой, величественные пустыни с красочными морскими пейзажами. Израиль – это одна из наиболее популярных стран, посещаемых российскими звездами эстрады, театра и кино. Во время их гастролей русскоязычные израильтяне до отказа заполняют самые большие залы. Ведь для них концерты российских артистов - это один из видов связи с доисторической родиной.
День служителей муз всегда густо насыщен событиями: переезды из города в город, многочасовые репетиции и концерты - об отдыхе остается только мечтать. Но, когда свободное время все же выдается, российские звезды не любят сидеть в отелях и с огромным удовольствием осматривают достопримечательности Израиля.
Отдых на золотистых песчаных пляжах Средиземного моря предоставляет российским звездам массу всевозможных развлечений - от парусного спорта до дайвинга, виндсерфинга и дельтапланеризма. Мёртвое море с его чудодейственными курортами, лечебными водами, минеральными источниками, грязями и насыщенным солью воздухом – одно из лучших мест на Земле, где можно «привести себя в форму». А что еще более необходимо артисту с его сумасшедшим ритмом жизни, чем полноценный отдых в безмятежном покое и неге?
Совсем недавно нашу страну посетил знаменитый российский певец и композитор Стас Михайлов. Не являясь ничьим «проектом», работая вопреки всем правилам шоу-бизнеса, Стас стал яркой звездой на российской и мировой эстрадной сцене, хотя сам он не любит, когда его характеризуют «пафосными» словами. Многие журналисты отмечают, что Михайлов прост в общении, открыто отвечает на вопросы, верит в Бога и совершенно не страдает звездной болезнью. Приезжая в Израиль, певец отдыхает не только физически, но и духовно. В круг его «обязательных» экскурсий входит посещение Стены Плача, Храма Гроба Господня и Гробницы царя Давида, а также многочисленные музеи, архитектурные памятники далеких времен, и конечно же Русское Подворье в Иерусалиме.
Гуляя по древнему Яффо, Стас забрел в рыбацкий порт и заглянул «на огонек» в «Даягим». Хозяин этого ресторана Рани Бар Гиль с большой радостью встретил певца и своего доброго друга - они познакомились, когда Михайлов приезжал в Израиль в прошлый раз.
Стоит отметить, что ресторан «Даягим» любим многими звездами российской эстрады. В гостях у Рани Бар Гиля побывали Лолита, Валерия с Иосифом Пригожиным, Максим Галкин, Кристина Орбакайте и многие другие. Израильские артисты тоже стали завсегдатаями «Даягим». Например, для актеров театра "Гешер" ресторан «Даягим» стал своего рода клубом - после спектакля чуть ли не вся труппа отправляется туда, чтобы полакомиться креветками, запивая их белым израильским вином.Адрес ресторана «Даягим»:Порт Яффо.Тел: 03-6824115
|Tuesday, November 22nd, 2011|
В самом центре Ашдода, в башне «K-Tower», совсем недавно открылся суши-бар известной и любимой ценителями японской кухни сети ресторанов «Frangelico». Интерьер ресторана «Frangelico», выдержанный в современном «городском» стиле, и прекрасное обслуживание неизменно привлекают гостей. Непринужденная атмосфера ресторана располагает как к романтическим встречам, так и к проведению деловых переговоров. На втором этаже «Frangelico» расположен уютный lounge зал, идеально подходящий для праздничного застолья, корпоративной вечеринки или просто посиделок с друзьями. В нем могут разместиться до 45 гостей, обустроен собственной системой кондиционирования, большим плазменным экраном и отдельной стереосистемой.
Помните, что в ресторане «Frangelico» не только вкусно, но и интересно. В заведении регулярно проводятся различного рода акции, организовываются праздники, а скидочная карточка даёт массу привилегий, как, например, 25% скидки на все меню ресторана в воскресенье, в понедельник 1+1 на все виды суши, с воскресенья по среду 1+1 на все коктейли и пиво (guinnes, wheinstefan, carlsberg, tubborg, stella, leffe blond leffe braune, and hogaarden), а также белое и красное вино. И всю неделю ресторан балует обладателей v.i.p карт 11% скидкой на всю сумму заказа.
Каждую среду в 22:00 в суши-баре "Frangelico"!
За вертушками самые знаменитые DJ's Израиля! Техно-хаус, минимал, лаунж - все мировые хиты и новинки!
И конечно же отменное меню ресторана + умопомрачительные скидки!
Всё это и множество других приятных сюрпризов ждут вас!
Адрес ресторана «Frangelico»: бульвар Ирушалаим 12, Ашдод
|Sunday, October 30th, 2011|
Дорогие читатели! Я живу в Израиле вот уже почти 2 года, и еще, можно сказать не до конца перешла из разряда туриста в разряд местных, каждая поездка - новое открытие)))) На одну из годовщин с мужем, он пригласил меня в ресторан Даягим, который находится в порту Яффо! Это нечто!!!! Я, как поклоница рыбы и морепродуктов, во время ужина пребывала в тихом шоке! В меню ресторана около 20 видов рыбы и морепродуктов, а сколько там разных способов приготовления всех "морских гадов" вообще не берусь считать. Короче, к концу ужина, я не могла шевельнуться - давила на ложку как последний раз в жизни!Интерьер, под стать названию(Даягим -в пер. с иврита Рыбаки), выполнен в морской тематике. Уникален ресторан тем, что это одно из немногих мест на весь Израиль,где готовят блюда не из замороженной рыбы, а свежепойманной, все покупается прямо в порту у рыбаков ранним утром - за это ресторан обрел нереальное кол-во поклонников, а все продюссеры привозят отдыхать туда "русских звезд", у них при входе миллион фоток объевшихся знаменитостей. Счет был вполне реальным, с алкоголем на чел. примерно 150-200шек, но ребята, я ела не останавливаясь!Если вы не такой прожорливый человек, то смело снимите примерно 70 шек.Итог: за почти два года жизни в Израиле я побывала во многих заведениях подобного "морского толка", но ресторан Даягим мое самое излюбленное место! Всем советую!!!!
|Tuesday, May 3rd, 2011|
Раздобыла рецепт приготовления ну ооооочень вкусной рыбы!
Им со мной любезно поделился шеф-повар ресторана "Даягим"!
Возьмите рыбу Деннис, сделайте ножом полосы сверху вниз, пока нож не достигает кости.
Возьмите лоток из нержавеющей стали и налейте немного масла.
Положите рыбу на блюдо и залейте соусом.
Как правильно приготовить соус:
Немного белого перца
Три зубчика чеснока
Два-три помидорами черри
Смешать все вместе с оливковым маслом
Залить рыбу соусом.
Запекать в разогретой духовке на 180 градусов в течении 10 минут!
|Sunday, April 18th, 2010|
Dinner at Toto Restaurant, Tel Aviv
I had dinner at Toto this evening, supposedly one of the 10 best restaurants in Israel.
It seems to me like any restaurant serving sea food around here immediately wins the title "gourmet", which is outrageous. Some of the food was decent but most was just sad, the desserts were awful (and I'm a sucker for sweets goddamnit), and the waiter didn't know anything about the menu, or about being a waiter.
Crab, swimming in wasabi cream. Well, it's Asian. Wet cookie dough pizza. For the full review..
|Friday, February 26th, 2010|
|Sunday, September 27th, 2009|
It may have come to your attention that Norwegian Salmon has gotten very expensive here in Israel. Recently I found it on "sale" at 70 NIS per kilo (it can be as high as 80 NIS/kilo).
But my mother-in-law noticed that in our local Kosher Meat and Fish store they were advertising Salmon at 39 NIS/Kilo, so I had to go and investigate.
Turns out that there had been a special on Chinese Salmon (Chum Salmon
) at the lower price, but they were out as the special had been the week before.
But they were expecting an order the next day, so I should call in the morning to find out when it would arrive. To make this short, I called and was told it was there, and I rushed over and had them open the box to get at the salmon.
I bought 2 large fillets. They were much paler than the Norwegian.
When I cooked it (marinated for an hour with teriyaki sauce and then cooked in the oven for 20 mins. covered and then 10 uncovered at 220 degrees C) I checked it at the 20 min mark and removed the congealed white fat (more than usual) and then left it on covered for 10 more.
It was a big success, the family loved it.
So look for them in the smaller stores (supermarket chains are not stocking Chinese Salmon, and the packages were labeled in Hebrew and English.
A good deal on good fish.
|Tuesday, September 22nd, 2009|
Dinner at YokoUno
Picture by Drew Kaplan
This was about to be good.
"All you can eat" sushi, raving reviews saying this was probably the best (kosher) sushi in Tel Aviv... it seemed we just couldn't go wrong. Right?
After some difficulty finding the place amongst the maze of buildings of Ramat Gan's Diamond Trade Complex, we finally found it and made our way in.
The setting, while certainly trying to convey a sense of austerity and zen, was just gray and gloomy. Also surprisingly... we were utterly alone. The waitress tried to seat us in a what looked like a cubicle and was coincidentally in full view of the kitchen entrance, for her convenience. We politely refused and asked to be seated next to the large fish tank.
If not for the grim sight of a very large dead fish being ravenously eaten away by other fish, this was at least the most lively spot in the restaurant.
We were a bit worried when we were told that the "all you can eat" deal consisted of a small plate of different sushi. We could order that same plate over and over again. But basically, we didn't get to choose anything and were stuck with whatever they would serve us.
Our first round of sushi came amazingly fast and consisted of this:
First plate, minus one salmon skin
2 salmon inside out rolls: salmon, salmon skin, veggies. Served with a nice slab of fatty salmon on top, this was a good start and we wished there wouldn't be just two.
2 tuna inside out rolls: tuna and sweet potato. Very bland and the fish itself, though seemingly fresh, felt pasty in the mouth. Sweet potato and tuna just don't go together.
2 veggie futomaki rolls: kampio, omelet (not tamago!), pickled daikon, cucumber and carrot. Nice sweet and salty bite. Less rice would have made these much more enjoyable.
8 makis: mostly made out of thickly caked rice with a tiny piece of cucumber or salmon. Incredibly filling and almost hard to eat. We lovingly called these "The fillers". As a word of caution, try to stay away from these if you want your money's worth.
Since I never had this type of set "all you can eat" platter, I found myself in a dilemma. I didn't like half of what I had been served and asking for another round meant either suffer and eat it all again or leave what I didn't like, which feels a bit rude.
We then decided to order another plate, but asked the waitress not to add anymore makis, since we didn't particularly enjoyed them. She told us that's how the plate is made and could not be changed.
Could not be changed?!
We are alone in a 200 seat restaurant and they could not be accommodating enough to spare us the embarrassment of leaving off 8 rolls every time we ordered?
This was both absurd and liberating, as we didn't feel guilty anymore.
We finished the second plate and 8 neatly aligned makis marched back into the kitchen.
We ordered another round.
As our waitress walked by the restaurant counter and asked the sushi Chef a third order this is what transpired:Waitress: Another order please.Sushi Chef: What?! They already ordered two times!
The sushi Chef looked at our table angrily and realized I was looking at her the whole time, wide eyed.
Well, it was clear we would not go back to that restaurant, but we ordered another 5 plates just to make sure she figures out the true meaning of ALL YOU CAN EAT!
As it went, it got worse and slight changes took place, like the missing salmon skin and the sweet potato being substituted for cooked carrot. It was hard enough to eat the tuna roll as it was, now it was plain terrible. Who in it's right mind would put a thick log of cooked carrot in a sushi roll?
We decided to call it quits and asked for the bill and this is what we got:
Since when 2 times 54 equals 118?
YokoUno, with it's standard sushi, second grade fish and cooked carrot shenanigans might impress anyone new to this cuisine, but will disappoint any seasoned sushi eater.
|Thursday, September 10th, 2009|
Rambling about sushi...
Salmon, grilled salmon skin, avocado, cucumber and green onion
I don't even know where to start.
I had my first bite around 12 years ago and it turned into a love affair. This was a whole different world of yumminess I had just discovered. I am still puzzled at how something so simple can be so good... and yet, so tricky.
Everything is important.
The rice should be cooked just right, otherwise, it will form an unpleasant mass when shaped... if undercooked, it won't hold together. Please, I beg, stay away from brown rice... just keep it for something else, anything else, but not sushi. Don't get me wrong, I like brown rice, but the texture is wrong, it doesn't adhere correctly and the taste competes with all the other delicate ingredients you are about to fill your sushi with.
Finding extremely fresh salmon is harder than you might think. At the best of times, when a fish is caught, particularly Atlantic salmon, chances are, it will have probably already travelled a long way and by the time you buy it, it's already a couple of days old. At best.
In my case, buying high quality frozen norvegian salmon (whole fillet) is the closest to fresh salmon, since it frozen immediately after being caught.
Some purists (I am one in many aspects) might say frozen is the least desirable option. Well, I say your senses will usually give you the answer. It should not smell fishy in any shape or way... only a crisp, fresh ocean's aroma will be detectable. Yes, you heard right, it should smell like the ocean.
When raw, the flesh is firm, plump and fatty. The taste should be slightly fruity and buttery in the mouth. If it feels very oily, the fish was probably exposed to too much heat and the fat (which should remain in the flesh) migrated to the outside. That is not a good thing.
The vegetables, if adding any, are up to you dear reader.
In sushi, as said before, everything is important.
Proportion to me, are also something too important to ignore. If making a big roll (futomaki), try to keep the rice between 150 to 200 g for the whole seaweed sheet. More than this and you will probably end up with a mouthful of rice... and not much else. The salmon should always be the star, so don't be cheap. A nice 1cm wide strip of salmon is just right in my opinion. Add your vegetables, be sensible. You just can't cram everything in there!
me: Of course I can! Watch... ermm... eeee...there... almost.
[cucumber flies like a bullet sideways, avocado whirls out like a wet bar of soap]
Roni:I told ya, now you can't close the darn thing. Nice.
|Wednesday, September 9th, 2009|
Ocean is a small restaurant that specializes on sea food and really “interesting” dishes with exotic combinations. Danny and I really anticipated this, because their menu is just awesome…. Look at this
: hot sushi with salmon, shiitakes, pears and tempura with teriyaki sauce! Creamy crab soup with dried tomatoes and thyme! Fresh lobster with chestnut butter! Mmm… And if one doesn’t feel like seafood, they can have pork fillet rings with apples, mashed potatoes and teriyaki sauce… yum. I could go on and on. We just had to try it.( Read more...Collapse )
|Tuesday, September 8th, 2009|
|Sunday, August 30th, 2009|
Dinner at Nanuchka - ננוצ'קה
It was my husband' s birthday and as a gift from work, he received a dinner for two at the trendy restaurant Nanutchka
in Tel Aviv.
The evening seemed to start just fine and we we're quickly seated at a table, rather small and decorated with plastic flowers, which I assume, were meant to give the place a certain Russian kitsch flair... until I realized half the tables had natural flowers. A waiter quickly approached us, removed the unsightly flowers and lovingly left them on the floor next to out table. We both smiled, relieved.
We ordered drinks, which came quickly. The vodka Rimonim ( pomegranate) was sadly very bland and watery. 3 lonely frost bitten berries laying at the bottom of the glass. This though, did not dampen our spirits and we were hungry.
Here are the starters we ordered:
Black Sea Egg roll
- While the menu mentioned crab meat and shrimps, we could not find even a hint of it. Tasted all right, just as a regular egg roll. It was served over a mildly hot red pepper sauce, which didn't add anything to the dish. I'm still in denial about the price, but it's enough to say it was the most expensive egg roll I ever had.Nanutchka Star
- Squid stuffed with mushrooms, breaded and deep fried. Sounded good, but the filling was bland and just as the crab meat, the mushrooms were lost somewhere along the way. Again, a delicate walnut sauce didn't seem to go a long well with the dish. But deep frying can make anything taste yummy. 49 shekels. Outch.Blinis with salmon caviar
- Although very tasty, I don't know what possessed them to call these "blinis". These were bite size, thick doughy pancakes, packed with cream cheese and a couple of salmon eggs on top. Again, deceivingly tasty... but at 36 shekels, we felt someone was taking us for a ride.Lavash
- A Georgian flat bread. It was fresh, crispy and very much like a foccacia
Served with a bit of olive oil and balsamic vinegar on the side.At this point, we nearly jumped out of our seats at the sound of Gansta's Paradise, full volume. Our waiter, looked around embarrassingly, as if trying to find a perfectly good explanation for this. This was so loud, we could not hear each other even though we were a mere 30cm away.We had to endure this until the song was over and then it quieted down again. Whoever likes that song so much, to the point of having an entire restaurant suffer it, is a selfish idiot.
On with the food...
The Main Dishes (as recommended by our waiter):Beef cooked in wine with root vegetables and pears
- Not bad, but the wine was so incredibly overpowering that everything tasted the same and the sauce had no depth whatsoever. Without any side dish to offset it, I quickly went into overload and simply could not eat anymore. This tasted a lot like some persian/bukhar dishes I had before... just not as good and overpriced.Lamb with coriander and green rice
- Again, a very persian-ish dish, rather on the bland side. Luckily, it came with a small bowl of rice. Interesting first bite, but afterwards, all those herbs take over the entire dish.
Slightly relieved that this was a gift and that money didn't come out of our pockets, we went on to the desserts. Mostly french and nothing particularly striking. I asked the waiter about the only Georgian dessert on the menu (the last one) with consisted of dried fruits and candied grapes. He quickly told me it wasn't that good. Glad he was honest, but it just seemed lame that it should be on the menu.
This isn't going too well...
Dessert:White chocolate parfait with berries
- I wish this could have been the redeeming final dish, but it wasn't so. The parfait was simply a cut out cylinder of what tasted like cheese cake, topped with a berry sauce... those same berries that graced the bottom of our vodka drink.
400 shekels (tip not included)
Current Mood: bitchy
|Monday, December 29th, 2008|
Happy days ahead
Jelly Belly coming to Israel
Sides import company gets rights to market leading American jelly bean brand in Israel, opens first concept store in Cinema City in central Israel
The Sides import and marketing company of food brands such as Mars, Lindt, Bahlsen, Milka, Toblerone and more, has received rights to market Jelly Belly, the original American jelly bean, in Israel.Sides opened its first store marketing only Jelly Belly products in the Cinema City compound in central Israel, and offers a variety of flavors of jelly beans and candy sold in cones of different sizes.
Jelly Belly has been one of the leading jelly bean brands in the United States for the past 30 years, and is famous for over 50 flavors including cherry, watermelon, mandarin, kiwi, prune and pomegranate.
Unique flavors such as cappuccino, root beer, roasted marshmallows, tutti fruitti, cinnamon, chocolate pudding, buttered popcorn and more can also be found under the Jelly Belly brand name.
The company's logo can be found on the back of each piece of candy.
The Sides' Jelly Belly concept store offers a 100 gram (3.5 ounces) cone of jelly beans for the price of NIS 10 ($2.5), and a 200 gram (7 ounces) cone for the price of NIS 20 ($5).
In February 2009, Sides plans to introduce Jelly Belly products into the general market.
Current Mood: happy
|Sunday, December 21st, 2008|
|Monday, July 14th, 2008|
Are you looking for a new food recipes?
Do you eat it? Butterfly Lizard Spicy Fried
I have special Isan dish which Isan people(Thai) eat it and very delicious food.Butterfly Lizard is a small reptiles that some type live in northeastern part of Thai. Lizards are reptiles of the order Squamata, normally possessing four legs, external ear openings and movable eyelids
150 gms. Butterfly Lizard meat (Small chopped)
25 chopped small green and red fresh chillies
1 tsp. crushed garlic
1 tbsp crushed shallot
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. fish sauce
1 tsp sugar
1/4 cup vegetable oil
1/4 cup water
30-40 Holy basil leaves
1.Heat some oil in a wok
2.Add the butterfly lizard meat and stir fry until cooked, then add water.
3.Add garlic, shallot, chilies, sugar, salt ,sauce -stir , holy basil leaves and end with pepper -serve hot
If you have a Thai food you need to beware because thai food recipes very spicy food.
About the Author: if you need to find more food recipes please visit my blog.
Good page. dunkin donuts
|Friday, July 11th, 2008|
Metabolic Typing - Interview
I feel very fortunate to introduce and interview Sally Taylor, diet therapist and metabolic typing advisor as we delve deeper into the concept of an individual approach to food.
As a diet therapist how important is metabolic typing (mt)?
MT is essential to my practice. I use it as a starting point with all clients. I call myself a Diet Therapist as opposed to a Nutritionist because it reflects the tremendous importance I put on getting the diet right. Unless clients are willing to modify their diet there's no point in their consulting me. Anything else they do will simply be nibbling at the edges of the problem. I'm not prepared to take on clients who really just want a list of supplements to buy or foods to avoid. That is an allopathic nutrition approach - it treats symptoms without correcting the underlying problems. Diet Therapy is a holistic approach that ensures the body is given all it requires to build health and vitality from the inside out. Many people, doctors included, still don't understand that it is literally true that we are what we eat. Food is the raw material we consume to constantly build, repair and replace every cell in our body. It is a waste of money to spend a fortune on nutritional supplements or gym membership if one continues to eat nutrient deficient and damaged processed, convenience foods!
Is there such a thing as a healthy diet?
Yes, absolutely, but not a standard one that can be prescribed across the board - the panacea everyone is looking for doesn't exist. The exact recipe is different for everyone, depending on their MT. The balance of macro and micronutrients required by our bodies to operate at optimal efficiency depends on our genetic inheritance and individual stressors. There are clear basic principles that apply to everyone though: eat organic, whole foods (as close to nature and as unprocessed as possible - ie fresh, raw or lightly cooked), drink plenty of water, avoid toxins such as alcohol, cigarettes, caffeine, drugs; and ensure you get adequate daily doses of sunlight, fresh air, exercise, and around 8-hours of quality sleep a night.
What makes MT different from Atkins, Zone, GI, low fat diets?
These diets work for some people, some of the time, and they address some of the issues contributing to weight gain or poor health in some people. The difference between those popular diets and MT is that MT is not "a diet" in the sense that we generally use the word. It is not something one does for a few weeks to lose a few pounds, and then returns to old eating habits. It requires a commitment to a complete lifestyle change. Metabolic Typing is a clinical methodology for identifying the right basic diet for clients, and fine-tuning it to suit their specific biochemistry. Implemented properly, one cannot "fail" on the Metabolic Typing Diet, because it is actually an educational process that teaches clients to listen to their body's signals and adjust ratios of carbohydrates, proteins and fats to suit their unique metabolism. An individual's precise nutritional requirements are dependent on their particular interaction of genetics and environment.
In recent years controlled carbohydrate diets such as Atkins, Zone and GI have become popular, despite flying in the face of orthodox advice, because they do work for millions of people. The reason being that they are all concerned with limiting the amount of carbohydrate eaten. Most people, including athletes and active children, eat far too much carbohydrate, in the form of processed, convenience foods. Even if they have already cut out cakes, biscuits, puddings, chocolate etc, they continue to fill up on what they have been told is healthy forms of carbohydrate, such as breakfast cereals, bread, potatoes and pasta. Man is simply not designed to eat this much carbohydrate!
Research has established that stabilising blood sugar levels and reducing insulin output is essential to health. We have two metabolic pathways for generating energy. The one everyone has been concerned with is the process of burning glucose as a fuel. It is a very immediate source of energy, as it can be taken directly from our blood stream, having arrived there as the breakdown product of all digestible carbohydrate, and be stored in our cells in the form of glycogen (the human equivalent of starch). However, once the cells and glycogen stores, mostly in the liver and muscles, are full, glucose excess to requirements is converted to glycerol and fatty acids and combined to form triglycerides. This is the substance that produces body fat. Triglycerides are laid down in fat cells as an energy store. However, the fact that is commonly overlooked is that we can and should also be using fatty acids to produce energy, but we cannot burn our stores of fat when blood glucose or insulin levels are high, which they are pretty constantly for many people.
As for low-fat diets, which have been recommended by Governments and the medical professions to reduce obesity and heart disease for over 30-years, time has shown that they don't work for the majority. In the three decades since these regimens were adopted as official policy in the US and UK we have seen a huge increase in the incidence of obesity, diabetes and CVD. These concepts are explored in detail in 'Dr Atkins' New Diet Revolution' - a book that I recommend everyone interested in their health reads, together with his lesser known title 'Dr Atkins' Age-Defying Diet Revolution'.
I have a great deal of respect for Dr Robert Atkins. It was reading his books that educated me to solve my own health problems, which were weight gain (I was 3-stone overweight), fatigue, and painful knee joints. Both my parents are Type-2 diabetics, with cardiovascular problems and severe arthritis of the knees, so clearly I am at a genetic disadvantage in these areas! Now, at 46-years old, my weight, which I battled with my entire life, is perfect for my build, I have more energy than I've ever had, and no health issues. My experience with the Atkins' Diet led me to formally study nutrition, and through this I discovered Metabolic Typing, which confirmed that I need a high protein/fat, low-carb diet, as I'm a Fast Oxidiser.
MT explains why the Atkins' Diet does not work for everyone, but all those concerned with regaining and maintaining their health should be aware of the sound scientific principles upon which it is based. Basically, I still adhere to an Atkins-type diet today, but have incorporated the modifications I learnt through MT. I ensure the vast majority of my food is organic and unprocessed, and I steer clear of Soy products - it is, in fact, a cave-man style eating plan.
So why isn't MT as popular or well-known as these diets?
MT is fast gaining in popularity. It is recommended by many well-known, high profile practitioners and promoters of holistic health and integrated medicine - such as Paul Chek, Dr Joseph Mercola, Dr Dietrich Klinghardt, Dr Etienne Callebout, and the 'What Doctors Don't Tell You' team. But, it is designed principally as a clinical application, rather than a popular 'diet'. 'The Metabolic Typing Diet' book, was written by William Wolcott to fill a gap. It is suitable for those requiring a simplified self-help approach. It enables those who cannot afford the services of a HealthExcel Metabolic Typing Advisor to start down the path to correcting their health problems. If finances are tight, I suggest clients buy that book, and the Atkins' titles, and see what they can do by themselves first
Is MT difficult to follow, complicated or impractical for the average person?
The beauty of MT is that there is no strict daily diet sheet to follow. You are given clear guidelines as to what constitutes an optimum diet for you. Once you become familiar with your best foods it becomes second nature to eat as per your MT. It's not something you have to endure for a few weeks before you can return to your previous habits - it's a lifestyle change. It teaches you how to listen to your body and respond to its messages. And, this is what we must do in order to ensure we can integrate healthy eating into normal, everyday life.
Is someone's MT fixed in stone? Or can it change with circumstances- if so when?
There are two aspects to our Metabolic Type - our Genetic Type, which is predetermined by internal factors that are inherited - and our Functional Type, which is fluid and affected by external factors. These are all physical and mental stressors basically, such as environment (eg climate, pollution, toxins), illness, activity levels, and the food we eat. Clearly we can't alter our genes, so what we are doing with MT is tweaking our biochemistry and affecting our Functional Type. Retesting is recommended after following your prescribed MT diet plan for 3-6 months precisely because your functional imbalances will have been corrected, and that may reveal a different underlying Genetic Type. If you continue to follow the original plan you may find that your body chemistry is pushed too far in the opposite direction.
Are all carbs the same?
Definitely not! This is a very important point, Craig. The type of carbohydrate we eat is really key to a diet being healthy or not. Basically, the difference lies in how much the carb has been messed around with! The fresher it is, the closer to nature, the more it looks like it has just come off a tree or out of the ground, the healthier is the carb. In fact, this principle applies to all the macronutrients (ie carbs, fats, proteins), but it is carbs that we tend to process the hell out of and eat in enormous quantity (because it is convenient, and has an addictive quality, totally unlike fats and proteins)! The raw material is cheap and once processed, the finished products keep for a long time, and therefore are very profitable for the food manufacturers and very convenient for consumers. But these highly processed, convenience products are not real food. They bear no resemblance to anything that appears in nature - they are the Frankenstein of food stuffs! Real food goes off quickly; this fake food lasts and lasts! When processed most of the goodness (micronutrients like vitamins, minerals and antioxidants, and fibre) is destroyed or discarded and the natural sugar content is concentrated. Artificial preservatives, colours, flavours etc are added - and you end up with a relatively cheap, filling product, with an addictive quality, devoid of nutritional value. For example, whole-grain rice is a perfectly healthy, natural food. By the time it's been turned into something like rice krispies or rice cakes, it has had all the goodness removed and the sugar content concentrated. It then comprises a whopping 84% carbohydrate - and this is ALL converted to glucose, resulting in a huge blood sugar hit very soon after eating (just look at the total carbohydrate box on the nutrition panel of any packaged foods). Other examples are fresh oranges vs. orange juice, corn-on-the-cob vs. corn flakes, strawberries / blueberries / apples vs. Kellogg's Fruit Winders (a popular product in children's lunchboxes), lightly boiled potatoes vs. crisps. It actually drains our body's reserves of nutrients in order to process this stuff, which is why the manufacturers of breakfast cereals have to add vitamins and minerals to it.
To illustrate this, a famous experiment fed one group of rats on commercial breakfast cereal, and another group on the empty cereal boxes. The group fed the cardboard boxes outlived the group fed the breakfast cereal! I believe the details of this are quoted in a Paul Chek article, available on .mercola.com
To sum up, we should get the majority of our carbohydrate from fresh vegetables and fruits, in their natural, unadulterated state, with some coming from whole grains if your particular MT can take it. This is what we have evolved to eat - not the fake stuff from packets! No-one needs bread or pasta - despite public and medical opinion, they are NOT health foods!
How long generally does it take for a person to notice significant differences in terms of energy levels, and clarity once they are eating correctly for their metabolic typing?
It can take as little as three days to notice significant improvement but certainly by two weeks many people feel like a new person! The longer you continue eating to your MT (and don't forget, what is recommended is a lifestyle change, not a two week 'diet' fad) the better you will feel, the stronger your body will be and the healthier you will become. In short, you will regain control of your emotions, hormones, weight and health.
Can people react differently then to vitamin and mineral supplements if we react different to the macronutrients? any rules?
Yes, very much so. As with foods, supplements will affect our pH balance and other aspects of body chemistry, depending on one's MT. With the Intermediate Level test results one is provided with a list of specialist MT supplements that will push body chemistry in the right direction. It gets complicated but, as an example, Fast Oxidisers have a need for more Calcium whilst Slow Oxidisers require more Magnesium. There is a range of specialist supplements developed to support the three basic MTs. However, usually I recommended clients concentrate on getting the diet right first, then we can consider supplements later, adding them if needed to address specific health issues. But, I must underline the fact that getting the food right that we put into our bodies three times a day - that's around a thousand times a year- is the most important factor!
As a Metabolic Typing Advisor and health professional what do you believe is behind our current state of poor health and record obesity levels?
21st Century lifestyles are the problem. I could go on about this for hours! But it's probably best to recommend everyone read 'Lights Out' by TS Wiley, which looks at it in depth. It explains why our hormones are out of whack, why our immune systems are unable to cope, why we have obesity, diabetes, CVD, cancer etc, etc. From the dietary viewpoint, the problem is that as a society we have become totally dependent on convenience foods - which means carbohydrates. We all lead busy lives, filled up with work and family commitments, and say we have no time to buy fresh food and prepare meals from scratch. But this mentali
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About the Author: Article by Craig Burton. Craig is a prominent European based holistic health and fitness coach and founder of 3D Personal Training Systems. Craig is a Sports Science graduate with postgraduate accreditations in nutrition, massage, athletic training, and corrective exercise therapy.
He is the author of "The 21 Day Roadmap to Health" available at .21dayroadmap.com.
Receive your FREE 3d pts tools including the 7 Part Series: Success Strategies for transforming the body, mind and spirit, our FREE monthly Peak Performance Newsletter and our FREE questionnaire to find out more about your current health status at .3dpts.com/freetools.
For more information and articles on health and fitness visit .3dpts.com/articles.
|Saturday, June 21st, 2008|
Benefits Of Juicing: Got Bugs?
Take a quick look at the FDA's food regulations to understand the benefits of juicing. Few people truly know how many insect parts, feces, and other contaminants are allowed to pass through an industrial juicer without leading to recalls and fines. If the population truly knew, they would throw out their bottled juices and purchase a juicing machine.
Did you know that mold, insect parts, and insect eggs are all allowable in fruit juices? Per bottle, up to ten percent of the fruit squeezed to make the juice can be moldy. Up to five fly eggs or maggots are allowable for every eight and a half ounces of juice. Can you imagine drinking five fly eggs and five maggots with a splash of mold in your morning glass of juice? Some may feel the cost of a juice extractor is expensive, but isn't your health worth it?
Pineapple juice is a favorite ingredient in many non-alcoholic and alcoholic drinks. Fifteen percent of the fruit squeezed to make pineapple juice can be moldy, or one fruit can be up to forty percent mold during an inspection. Though it sounds disgusting, it is perfectly allowable. Doesn't this make you want to turn to juicing at home?
Tomato juice, another household favorite, can contain up to ten fly eggs, two maggots, or have a mold count of twenty-four percent without being rejected for shipping. This certainly makes juicers every kitchens most important small appliances. You can forgo contamination by washing your own fruits and vegetables and purchasing an automatic juicer.
We all have our juice cravings. If you enjoy wheat grass for breakfast, a wheat grass juicer can deliver a satisfactory product without the necessity for paying absurdly high health store prices. You have the added benefit of controlling the quality yourself. The same occurs with a carrot juicer that delivers high quality product for very little money.
Vegetable juicing is both healthy and affordable. You just need to check your refrigerator, find some vegetables, and turn on your centrifugal juicer. Within seconds, a glass of juice is ready and waiting for you to indulge. You don't have to spend hours squeezing your oranges your self or peeling your carrots, instead you just spend second making your delicious drink.
By making your own fruit and vegetable juices, you guarantee your family will drink only the freshest, highest quality of juice in the world. Isn't your family worth the time it takes to wash the produce and run it through the machine?
So the next time you are thinking of buying a fruit juice over the counter you should consider getting yourself a juicer that you can use at home. Not only will you save yourself a ton of money but you will also be getting many more nutrients than most store brand juices have. Get yourself a juicer to cut down on your family's drink expenses while also providing a wonderful source of vitamins to them.
About the Author: Start feeling healthier and more energetic today by joining the juicing revolution with your own home juicer! Please visit us for articles and information that will help guide you to the correct juicer for your needs: Great Juicers.com
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|Friday, June 20th, 2008|
prepare and cook macaroni.
Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. It is afterwards hung over rods or laid upon frames covered with cloth, and dried. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into fancy patterns, it is termed pasta d'Italia. Macaroni was formerly made only in Italy, but at present is manufactured to a considerable extent in the United States.
Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten.
Do not wash macaroni. Break into pieces of convenient size if it is long. Always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time required may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid.
Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes.
About the Author: John Ugoshowa. For more information about cooking see the cooking section of The Free Ad Forum at: .thefreeadforum.com/infowizards/CAT/Cooking_81_1.html
|Thursday, June 19th, 2008|
An Ice Cream Machine - Do You Need One?
If you like ice cream, then having your own ice cream machine is a great investment. You can make your own ice cream, sorbets and slushies, knowing that the ingredients are healthy and delicious.
Ice cream machines vary in quality and price, but it's possible to buy a good electric one for under $50. An ice cream machine is fairly simple, with a canister, a cover, an electric motor to spin the canister, and a plastic scraper.
Before you can make ice cream, the canister needs to be placed in the freezer for 24 hours. Now that the canister is freezing, it's placed into the ice cream machine and the ingredients poured inside. Start up the machine, so that the canister starts to rotate. As it does, the scraper removes the ice crystals that form on the inside of the canister and mixes them into the ice cream. As the process continues, the liquid thickens and freezes until it resembles soft serve ice cream. This takes about 20 minutes.
One of the best things about an ice cream machine is that you can create whatever combination of ingredients you like. Got a hankering for banana and mango ice cream? Then make some! You can add any extras you like, too, such as nuts, candy bits or pieces of fresh fruit.
Using an ice cream machine is a great way to make fresh, unique ice cream, and the best thing is that it's free of preservatives and chemicals. So if you're interested in healthy eating or organic food, an ice cream machine is perfect for healthy treats.
If you're on a diet, then use low-fat ingredients without the need for artificial sweeteners. You can also use an ice cream machine to make frozen yogurt, if that's what you like.
For those with a more creative approach, an ice cream machine provides endless opportunities. Perhaps make a savory sorbet to give with a chicken dish, or make a champagne ice cream to give your dinner party a sophisticated finish. Once you have an ice cream machine, the possibilities are endless. And the results taste great too!
About the Author: If you want to read more about ice cream machines, click over to Eleanor's site at .infoabouticecream.info/Ice_Cream_Maker.html
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