Author Archives: Daisy Luu
Author Archives: Daisy Luu
In the case of food poisoning caused by bacteria, viruses or parasites, a diagnosis can usually be made based on symptoms and a physical examination. Your doctor may order tests targeting blood components whose loss would lead to dehydration, or it could ask for a stool sample to enable it to detect the presence of bacteria or parasites.
When it comes to other types of food poisoning, early establishment of the correct diagnosis is of vital importance. Some poisons have specific antitoxins which neutralize their effects completely.
When food poisoning affects groups of people, it is easier to identify the cause. Often all those affected have eaten a food joint, and analysis can be conducted to determine toxicity.
Drinking hot water or even warn on an empty stomach has become more important in the food programs and diet and weight loss health steps.
Many scientific and medical studies in Japan have concluded many benefits of drinking warm or hot water on an empty stomach and its relationship to human health, these benefits are as follows:
Warm water on an empty stomach has a great effect on serious and chronic diseases, such as: obesity – inflammation of the stomach – Inflammation of joints- dry skin – the heart – diabetes – diseases and disorders of menstruation for girls and constipation.
Fat loss is a real lengthy fight to individuals these days, especially for women. It’s really difficult to deal with the healthy eating life-style with numerous jobs, from your own house in order to company. That’s one of significant factors make unwanted weight keep rising daily, excess fat you gain, more unhealthy system and health you obtain. Exactly what would you need to do? I find out that lots of people out there attempt to scale down the foods since them simply.
If you want to shed a few pounds and start eating healthier, then smoothies are a great way to go. Smoothie recipes are jam-packed with essential vitamins and nutrients, and they are also highly delicious. Plus, smoothies can be made in less than five minutes, and they are very portable. Just pour your smoothie into a tall to-go cup, pop in a straw, and take your smoothie with you wherever you go.
Plants are amazing biochemists…much better than we are. Plants are able to produce every thing they need for reproduction, growth, maintenance, and protection from disease, insects, and environmental stress. Because we aren’t quite as gifted as the plant kingdom in this regard, we need to eat a variety of plants to realize the health benefits derived from all the nutrients available in plants.
Along with essential vitamins and minerals, plants contain a class of nutrients called phytochemicals, or phytonutrients. Plants produce literally hundreds of thousands of different phytochemicals that, until 20 years ago, we didn’t even know existed. Research is exploding about the health benefits of phytochemicals; it seems each day we hear about a new one…lycopene in tomatoes, resveratrol in grape skins, allyl sulfur compounds in garlic and onions, lutein in blueberries…the list goes on and on. Phytochemicals are powerful anti-oxidants, anti-microbials, and are protective against cancer and other chronic diseases.
Eating vegetables is a good way to get an abundant supply of phytochemicals, as well as vitamins and minerals. All so important in keeping our cells healthy. And, yes, vegetables just taste good.
During the winter months (meaning November, December, and January here in Seattle) I get in the mood to slow cook yummy dishes that I dote over lovingly – dishes that bring me through the long winter nights.
But once February rolls around, and the daffodils bloom, and the days are noticeably longer (and warmer), the sunlight calls me to come outside to play. My fading interest in slow cooking is a sure sign that springtime is arriving.
So now that I’m into quick and easy, I wanted to share with you the quickest, easiest beef and root vegetable stew. Ever.
This beef stew took me 10 minutes to prepare. Chop. Chop. Chop. Once the pressure cooker was whooshing away, I was free to bike, play fetch with the dog, sit in the afternoon sun and read, whatever, for the next 40 minutes, only to return to a delicious, savory stew.
This may not sound as tasty as mashed potatoes, but it definitely is, and as comforting, too. Surprisingly, it doesn’t have a cauliflower taste, and people who don’t like cauliflower will enjoy this dish. This dish goes great with baked salmon and a fresh salad.
Cauliflower literally means “cabbage flower” and is part of the cabbage family, as is broccoli. Cauliflower is great for you: it is low in calories and contains many nutritents including fiber, vitamin C, potassium, B6 and folate (although some of the folate is destroyed during the cooking process). It also contains bioflavonoids, indoles, and other phytonutrients thought to be protective against many types of cancer.
Storage fun fact: Store cauliflower heads in the refriderator, stem side up. This keeps moisture from accumulating on the florets which increases shelf life.
While is easier to digest than broccoli, cauliflower still benefits from light cooking. Avoid overcooking as cauliflower becomes mushy and releases sulphurous compounds which give off an unpleasant aroma and a bitter taste. Interesting, it is the sulfur compounds in cauliflower, and other cruciferous vegetables, that are most associated with its cancer protective properties.
I am often asked for an easy, tasty salmon recipe that kids will enjoy. This recipe, which has been passed down for over 60 years, fits the bill. Choose wild Alaskan salmon, along with it being high in healthy omega-3 fatty oils, it is sustainably harvested and has low levels of mercury and other toxins. Canned wild Alaskan salmon is a less expensive alternative and works well for this recipe.
Planning and preparing food for the week ahead is an important aspect to maintaining your goals for a healthy diet. Having healthy foods available makes it easier to avoid poor food choices.
Eggs are an affordable, nutrient-rich food. They contain the highest quality source of protein as well as nearly every essential vitamin and mineral. They also contain nonessential nutrients like choline, which is essential for normal brain development and memory, and lutein and zeaxanthin, two anti-oxidants from the carotenoid family, that contribute to eye health by protecting eyes from ultraviolet rays, reducing the risk of age-related macular degeneration, and decreasing risk of developing cataracts.
Sprouted legumes have a stunning amount of nutrients compared to their dried/cooked counterparts. By some estimates thiamin levels increase 5-fold, niacin doubles, vitamin E and caratene levels increase, and there is more vitamin C than in a tomato. Enzymes become activated making proteins and starches more digestible and, therefore, less gas-producing (always a good thing).