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Goji Berries: Health Benefits and Side Effects

Wed, 31 Dec 2008 00:00:00 EDT
The goji berry is also called the wolfberry. ... It is a bright orange-red berry that comes from a shrub that's native to China....

Food Trade Review - A new range of superfoods.(New Products)

Sat, 01 Sep 2007 07:00:00 GMT
September 1, 2007 -- A range of healthy superfoods have been launched by Northern Ireland-based Linwoods Foods, traditionally suppliers of bakery and dairy products and...

10 ways to stay healthy as you party into the New Year - Herald.ie

Tue, 23 Dec 2008 12:03:20 GMT

Herald.ie

10 ways to stay healthy as you party into the New Year Herald.ie, Ireland - Dec 23, 2008 Gac Supreme is a brand new super antioxidant blend that contains goji berry, Siberian pineapple berry, cili fruit and camu camu fruit, which has the highest ...

goji berries chinaAll about Brie Cheese

Brie appetizers are not only mouthwatering, but they are so versatile. It�s amazing what you can do with a Brie cheese. How did �real� Brie cheese come about in the first place? Well, according to cheese experts, producing Brie cheese started in the French province called, not surprisingly, Brie � a town 60 miles from Paris!

The oldest recorded evidence of its existence was found in the chronicles of Charlemagne. The Emperor at the time, tasted the cheese in the city of Brie around the year 774 BC. And here's another interesting tidbit about Brie cheese... Louis XVI�s last and dying wish was supposedly to have a final taste of Brie.

It is sometimes called Brie de Meaux and is considered one of the most popular of the 400+ cheeses from France. Brie de Meaux�s popularity can be attributed to a competition that took place around 1814. During a Vienna Congress, an argument broke out regarding which country made the best and finest cheese.

As a result, a Frenchman by the name of Talleyrand, suggested a competition between the different countries and their national cheeses, as he was convinced that France would win. And of course, they did! Brie de Meaux was the winner and became known as the �King of Cheeses� and as you can imagine, instantly became an overnight success that swept Europe and has retained that distinction ever since.

As a matter of fact, Brie Cheese from France won a gold medal from the Brie National Contest in both 2000 and 2001.

What makes it so darn good? Brie is made from unpasteurized cow�s milk and has an appealing combination of flavors including hazelnut, fruit and herbs. And it takes approximately 6.6 gallons of milk to make one round of brie cheese!

The process of making it consists of heating the milk to no more than 37 degrees C � but only during the renneting stage. Therefore, the cheese is never cooked. After being put into a mold with a special, perforated shovel called �pelle � Brie�, it is salted with a dry salt. This salting process is used to balance the sweetness that occurs because of the high quality of milk used.

Maturation takes place in a cool cellar. The cheese develops a white mold around it and the creamy part turns to a light straw color. The whole process takes at least 4 weeks and sometimes more.

In France, there are only 5 or 6 real Brie de Meaux producers left. Apparently it�s an economically-challenged industry to get into. Brie has a very fragile curd that is easily broken and requires a special room built only for the use of making Brie and Triple Cr�me. It has to maintain just the right temperature or the maturation process will not work. This, in itself, makes Brie hard to make and evidently requires quite an investment. Therefore, farmers are not as inclined to invest their time and money on such a delicate, not always reliable process.

To serve Brie cheese properly, it�s best to allow it to come to room temperature. Some good suggestions of wine to serve with any kind of Brie appetizer is a red C�te-du-Rh�ne, a red Bordeaux or Burgundy and it always goes well with a good quality Champagne.

In the United States, we don�t sell �real Brie� because of the pasteurization laws that have been installed in this country. US FDA regulations say that you can only make cheese with our pasteurized milk. Our �Brie� is not true Brie, but it's as close as we can get to make it taste like Brie de Meaux from France. If you were to put true French Brie next to Brie made in the United States, the difference would be highly noticeable. You would get hooked on the French Brie and have to make yearly trips to France to feed your new craving!

In lieu of going to France, try this savory Brie appetizer. You�ll be glad you did!

Amaretto Brie Appetizer
There's nothing like serving this yummy Amaretto Brie appetizer. Especially when you watch everyone diving into it without leaving a trace behind. Your friends and guests will beg you for this recipe. It's simple to make and the creamy almond flavor is fantastic with a baguette or gourmet-type crackers.

What you'll need:
- 1/2 cup brown sugar (firmly packed)
- 1/2 cup butter
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 oz. of amaretto liqueur
- 1 round of Brie cheese
- 1/4 cup sliced almonds (chopped walnuts will work also)
- Toast points, sliced apples, baguette or crackers

First, preheat the oven to 350 degrees F. Then melt the butter and add the brown sugar in a heavy sauce pan. Stir until heated through and consistency is smooth and thick.

Remove the pan from the heat and add cinnamon, nutmeg and the Amaretto. Mix ingredients well.

Next, place the Brie round (remove Brie from packaging) in an oven-safe dish. Take the sauce you just created and pour over the Brie. Then, top the sauce with the sliced almonds.

All you need to do is bake it for 10 or 15 minutes until the cheese is soft. You could also microwave it if you are in a big hurry. But only put it in the microwave for 30 second intervals until it is soft and warm. If you microwave it for too long you will end up with Amaretto Brie appetizer soup, and that is not what we want here!

You can serve the melted Brie on a pretty plate surrounded by apple slices, sliced baguette and crackers. It will fast disappear!

If you are interested in other Brie appetizers and other easy to make appetizer recipes, please visit Easy Appetizer Recipes found at the URL below where you'll be pleasantly surprised with the variety of choices.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas and soup appetizers.

Discover the 5 Essential Rules of Food Combining

Standard diets contain numerous recommendations regarding healthy nutrition. They classify foods, herbs, spices and beverages as �good� or �bad� � for everybody.

(Un)fortunately, we are all unique and different. Every person has their own metabolic type, blood type, sensitivities and most of us at least some health issues. We live in different climate and environmental conditions and each of us has a very unique collection of inherited (or mutated) genes.

All these factors and several others determine:

• Which foods are good for us and which are not;
• which ingredients from the food intake our body can digest and utilize and
• which of the ingredients get stored somewhere in the body because they can�t be processed or eliminated. These excess substances may start causing health problems after they build-up to a certain level and because we keep adding them.

The ability to hear what our body is �telling us� is the best way (above all!) to follow in order to treat this �earthly vehicle� in a form of physical body the best we can. However, with all the distractions that the modern society is �screaming at us�, we experience many moments when it�s difficult to hear or feel the signals that come from within us.

Therefore, adopting the following five rules of food combining can be a tremendous help to our digestive system. All the bodily processes may run smoother without incompatible foods. At the same time, only the foods that complement each other can be properly processed or eliminated from the body.

1. Fruits or variety of fruits are best eaten alone (in the morning or a few hours after other foods) because they are easier and faster digested than other foods. When eaten with or on top of other foods, fruits begin a fermentation process in the stomach (due to delayed stomach juices) which enables gas to go through the intestines. The only exception to this rule seems to be citrus fruits, eaten with nuts.
2. Proteins are best combined with vegetables.
3. Starches are best combined with vegetables.
4. Whenever possible, avoid combining protein (like meat, milk and milk products) with starches (like potatoes, pasta, rice and breads). For digestion, proteins require an acid digestive medium and starches are digested in alkaline one. Eaten together (proteins and starches), they interfere with each other�s utilization. Digestion of a meal that includes both (proteins and starches) is not efficient, takes much longer and may lead to poor utilizing of nutrients, indigestion, gas, abdominal discomfort and bloating.
5. One protein per meal is enough; different protein foods consumed during one meal can easily mean an excessive intake of fats or protein.

The five rules above alone can aid loosing excess weight and health in general. Of course they mean that there will be no more common meals like sandwiches (lunch meat, cheese and bread), meat with potatoes or fish with pasta and so on.

For most people these rules might seem completely unacceptable or too hard to carry out. But if you are one of those whose heart resonated with the message of this article, give food combining a try for thirty days - and see how that makes you feel.

Copyright � 2007 D. Perse. All rights reserved.

D. Perse is a student of Herbology at Clayton College of Natural Health, passionate about growing herbs and collecting interesting facts about them, including history and legends, medicinal uses, recipes, growing tips and more. Website http://www.dariasworld.info is devoted to herbs and offers tons of free information for the purpose of educating and empowering, never to diagnose, prescribe or treat. Because one's health is in one's own hands.

A Sweet Taste of Sunshine

Peaches are the food of kings and royalty. They are extra sweet, filled with juice that runs with each bite, and are versatile. They lend themselves to any meal and are a snack time treat. Eating them fresh and cold is just about the finest indulgence when hot winds blow and the temperature rises.

There are two kinds: namely, clingstone, which are fantastic canned, or freestone, where the pit just slips out with little effort. Fresh peaches should smell "fresh". Don't buy those that are hard or greenish. They won't ripen and will probably decay before they are fit to eat. They were picked green for shipping purposes and to maintain shelf life, but were not given the chance to mature on the tree to ripen with heavenly juices and soft moist flesh.

Peaches discolor quickly so if using in salads or on top of dessert dishes, sprinkle with lemon juice to avoid darkening. If you wish to skin a peach, start at the stem end and separate a bit of skin from the flesh with a small knife, such as a paring knife. Pull the skin off in strips.

For a gourmet fresh salad, layer sliced peaches, fresh mozzarella cheese slices and fresh basil leaves. Season with sea salt and just a tad of olive oil over the top. Perfect, light, and just plain good.

Peaches also work well in salsas. For chicken or fish items, use peaches, cucumbers, red or green bell peppers, red onions, and just picked diced zucchini. Mix lime juice, olive oil and a tiny pinch of sea salt for a dressing. Garnish with halved cherry tomatoes and cilantro. Serve in individual dishes or right over grilled chicken pieces or fresh grilled fish. The colors are bright, the flavor is zesty, and the extra touch makes any meal a feast.

Peaches can be sliced, panfried with a tiny bit of butter, just enough to glaze a bit. Sprinkle with brown sugar, not too much, as the peaches are already sweet, and a quick dash of vanilla. When the mixture is warm, place over vanilla ice cream in cups or bowls. The warm peach mixture melts right into the creamy ice cream for a treat that young and old will find irresistible.

Peaches can even be a main part of any kabob you may be planning for your menu. Whether it is steak bits, large shrimp, or even pork medallions, added right along with green/red bell peppers and onion wedges - they are unbelievably the best addition to any BBQ. A quick marinade would be honey, a bit of mustard, minced garlic and thyme brushed on just before grilling. A neat idea is to use a wooden spoon and tie with twine some thyme, marjoram leaves, or even cilantro or parsley and brush your kabobs. This is the freshest way to get extra flavor with a "flick" of a wooden spoon. Neat, quick, and well, fancy if the guests are watching you do your BBQ magic.

Peaches are best fresh, of course, but during the winter months, canned work well. Use your peaches in cereals, hot or cold, diced and mixed in plain or vanilla yogurt, and well, the possibilities are endless and just whatever your imagination can think of. They are sweet and good for you, and the memory of summer-time peaches will keep you waiting for the summer season when cold winter winds blow. Something to think about.
�Arleen M. Kaptur
August, 2007

Arleen M. Kaptur has written many books and articles on everyday living and finding peace and joy in all we do.

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