Do You Even Remember What You Ate?

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In the article Can Diet Prevent Alzheimer’s, by Kristin Stewart, we are informed of how “A few studies found a correlation between high dietary fish with omega-3 fatty acid intake and a decrease in developing Alzheimer’s,” says Tara Harwood, also “High levels of homocysteine, an amino acid in the blood, have been associated with the risk of dementia.” As the results of these studies, you cannot avoid the true possibility that what you eat can affect how your life turns out. Whether it’s a good outcome, from eating what you need to eat, to a bad outcome, eating what destroys you.

Kristen explains that some food that are claimed to help you aren’t actually very helpful at all. In the studies she has reviewed, the vitamins B12 and B6 were said to have an impact on the development of alzheimer’s, yet they don’t have any affect at all.

Kirsten then claims another reason for alzheimer’s, “ Another possible theory in the development of Alzheimer’s disease involves free radicals destroying the integrity of the body’s cells. These unstable molecules have the potential to cause cell aging and damage, which could be one piece of the Alzheimer’s puzzle.” But the good news is “You can reduce your exposure to free radicals by limiting contact with the sun, environmental pollutants, and cigarette smoke,” says Harwood. “However, free radicals are a byproduct of metabolism, which occurs every minute of the day. Because it’s impossible to completely eliminate free radicals, [eating foods with] antioxidants, such as vitamin E, vitamin C, beta carotene, and flavonoids, can help.” Basically healthy foods contain these and less free radicals. So as long as you are consistent with your meals and knowledge of what is in your food you should be able to lessen your chance of getting alzheimer’s.

Although there are many other causes of alzheimer’s,  getting rid, or having less probability, of a factor of alzheimer’s is a step in the right direction and is what Kirsten is saying as well. As we know antioxidants help with the prevention of skin cancer, if it helps with the prevention of alzheimer’s too then why not? Might as well kill 2 birds with one stone.  

Back up or Shut up!

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We all have opinions. We say what we want in order to exercise our rights. The problem is that we all don’t have the credentials to back up our arguments. In our time the popular argument is what belongs on our food, and what does not. Blogger Vani Hari, also known as The Food Babe shares her passion on exposing ingredients we shouldn’t put in our body. Hari, with the help of her blog followers have had numerous successful online petitions to persuade food industries to get rid of their ingredients that they don’t feel are acceptable.

What does Vani Hari do for a living that gives her the right credentials? Or what background does she have? The problem is she doesn’t have any, nor does she work with chemicals. According, to the Oregonian Hari doesn’t have any scientific background. So she shouldn’t have any allegations on what ingredients are actually bad, According to Dr. Steven novella. He goes on by mocking Hari by saying “She will target some benign ingredient that has a scary sounding name. Her criteria is if she can’t pronounce it then it’s scary.” His argument is before we go on rants and start making petitions, especially on the internet, since it on the internet it goes all over the world.

Before we go on rants online we should do our research on the ingredients. Or may be no bash ingredients, instead we should have discussion on what the ingredient is. Often when we want to speak our mind on somethings we don’t agree, we seem to come of mad and aggressive. Instead, we should just take a breath and speak as a conversion and maybe ask the industries to explain their ingredients. Then, if they lie than we can hit them with the research we conducted. It is a much smoother approach.

 

Delicious or Just Disgusting

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I am a little asian girl, Japanese to be specific. And as a little asian girl, I get curious as to what kind of unique foods are made in Japan. One of the most unique foods that I have found but not have tried yet is something called “Shirako”. My dad has always told me to not judge food by what it looks like but I’m not too sure about this one….

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This piece of food seriously looks like a brain. But what is it exactly? This is where it gets even more weird. This is actually the sperm sac of the fish and a very popular bar snack in Japan. It can be served hot or cold and the name literally means “white children”. Yes! Because people want to eat something that is referred to white children. The crazy thing is that people actually eat this. I think this will be a dish I will have to pass on. Just the thought of it is a little awkward but I feel that if i don’t try it then I could be missing out on something so amazing, but at the same time I could probably survive without tasting this specific dish.

I think if someone were to feed this to me and not tell me what it is then I would eat it and I could have a real taste test of it because knowing that I’m eating it will probably just make me not like it because I am judging it before I actually put it in my mouth.

As discussed in class we judge people or objects before we actually get to know more about them. I feel that this is just a typical reaction from any human being. We were born to judge so quickly, even if maybe we really don’t mean to. A person could walk by and we could automatically judge them by their clothes or ethnicity and things like that. I feel that maybe I am judging this dish before I even tried it so if I ever come across the chance to taste this dish, I will take it. I may like it and I may not like it but at least I’m giving it a chance, and you should too!

Water Poising: Closer To You Than You Think!

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A child goes to the school water fountain to get a drink of water. A mother uses tap water as she is making food for her family. We all use water in our daily lives, but not much thought goes into what is in our water. However, for individuals in Flint, Michigan, the last several years they have gone beyond noticing what is in their water, they filed a law suit against the state of Michigan due to water poisoning.

CNN reporters Sara Ganim and Linh Tran report about the how tap water became toxic in Flint, Michigan as a result of state government actions. In efforts to reduce the costs associated with water supply for the city of Flint, the state of Michigan switched the Flint water supply from Lake Huron to the Flint River. The Flint River was known to be full of filth, however that did not stop this switch, a switch that was supposed to be temporary until a new state-run supply to Lake Huron was connected. The water that residents of the City of Flint were using had a particular brown color and tasted badly, overall, the water looked dirty. The taste and appearance of the water supply was only the beginning; children began experiencing sickness and high levels of lead in their blood. Such were the health issues that community members took matters into their own hands and filed a lawsuit against the local office and City of Flint.

The effects of dirty water full of lead and other substances resulted in the State of Michigan declaring Flint to a state of public health emergency. This state of emergency has led families and individuals to not be able to use tap water without certified filters. While this issue is now being worked on, it took several years of public officials to take this issue seriously, rather than just dismissing it.

This issue raises the following question: how much effect does water poisoning have to have in order for city officials to care enough to take action? Clearly, the answer here was that it had to be affecting children, not only affecting, but there had to be data that supported these claims. What makes us care about something? What draws the line between listening and taking action? For this issue of a basic necessity such as water it took several years. When the community of Flint stood up for what they cared for, they saw a result; they got public officials to actually care about this issue as well.

 

Delicious Fruit Bowl Recipe

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In Los Angeles California, fruit bowls, and smoothies are a very popular breakfast and snack food. They are not only pleasing to the eye, but they are also very delicious and nutritious. People all over the country have been looking into this recipes and trying them out for themselves. This is not a new invention or recipe it goes back all the way to the 1970s, but it is only now that they are getting a come back into the health industry. Everyone not only in Los Angeles but all over the United States are beginning to obsess over these berry bowls. Through the 90s Brazilian surfer and fitness enthusiasts began to love the bowls, Hawaii and California were the first places that fruit bowls established a real home. Jamba juice recently adapted the bowls and made it a customer favorite as well.

These bowls are known for the unique presentation, and variety of color. The first time I ever seen these berry/ fruit bowls I knew I had to try one. It was delicious. Very healthy and you know it is good for you… what could be better? As spring and summer is approaching everyone needs to know this amazing recipe. It will become a must for the hot summer time, it is the perfect refreshing, and delicious recipe.

You will need:

Frozen fruit (of your choice)

Fresh fruit ( of your choice)

Almond milk (or any milk of your choice)

Peanuts, cashew nuts, almond

Acai seeds

Granola

Process:

Place your frozen fruit in a blender, add some almond milk or any milk of your choice, and blend until smooth. Pour the tick smoothie into a deep bowl. Now the world is yours, decorate the top of the bowl however you like. Add some fresh fruit, nuts and acai. One of the most popular ways of decorating the bowl is by alining a layer of strawberries, raspberries, and blueberries in a line, and placing granola and acai seeds in between the different berries. My personal favorite is a banana, and raspberry smoothies, and topped off with fresh raspberries, strawberries, acai seeds and a lot of them, and of course a hole bunch of fresh granola. This became my absolute favorite, it is so delicious, and I love that I do not have to feel guilty after, I know that I am eating something tasty but at the same time good for me. I hope you try out this recipe and enjoy it as much as I do.

 

ʻOno Kine Grindz

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It is believed that the first Polynesians arrived to the Hawaiian Islands somewhere between 400-500 A.D. When the Polynesians first settled in the Hawaiian Islands, they brought along with them various plants and animals that would serve as their food. They also relied on the abundance of marine life that encompassed the ocean surrounding the Hawaiian Islands. But on January 18, 1778, English explorer, Captain James Cook, became the first European to discover the Hawaiian Islands and bring about Western influences. After the discovery of the Hawaiian Islands to the outside world, plantations started arising and laborers from all over the world were being shipped to the Hawaiian Islands to work. With such diversity in cultures along with the existing ancient Hawaiian foods, established was the creation of what Hawaiʻi calls today a traditional Hawaiian food plate. A traditional Hawaiian food plate consists of chicken long rice, haupia, kālua pig, laulau, lomi salmon, pipikaula, poi, and squid lūʻau.

Chicken long rice is made from chicken, chicken broth, ginger, green onions, and long rice noodles. When Chinese laborers arrived to the Hawaiian Islands in the mid-to-late 1800s, they incorporated their bringing of noodles and knowledge of soups to create this dish.

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Haupia is made from coconut, coconut milk, cornstarch, and sugar. Ancient Polynesians brought along coconuts when they first settled in the Hawaiian Islands.

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Kālua pig is made from pigs wrapped in ti leaves and placed in an imu, or underground oven, filled with lava rocks heated over an open flame. The imu is the traditional way Ancient Polynesians cooked their foods.

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Laulau is made from pieces of chicken, fish, and pig wrapped in taro and ti leaves and placed in an imu. Ancient Polynesians first created the technique of using ti leaves to cook, store, and wrap various types of food.

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Lomi salmon is made from green and yellow onions, raw salmon, and tomatoes. When merchants and whalers arrived to the Hawaiian Islands in the late 1700s, they incorporated their bringing of salted fish with Don Francisco de Paula Marin’s bringing of onions and tomatoes in 1791 to create this dish.

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Pipikaula is made from dried, seasoned beef. When Captain George Vancouver arrived to the Hawaiian Islands in 1792, he brought along cattle, and pipikaula emerged from the Hawaiian cowboys, or paniolo, culture.

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Poi is made from taro and water. Ancient Polynesians brought along taro when they first settled in the Hawaiian Islands, and poi became the staple food of Hawaiʻi.

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Squid lūʻau is made from coconut milk, octopus, squid, and taro leaves. Ancient Polynesians brought along coconut and taro when they first settled in the Hawaiian Islands, and octopus and squid were often speared in the ocean.

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A traditional Hawaiian food plate is a must-have on your next visit to Hawaiʻi!

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What’s in the burrito?

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Six months ago anyone between the ages of 13-35 knew about Chipotle but until a recent http://www.cnbc.com/2016/02/01/cdc-declares-chipotle-linked-e-coli-outbreak-over.html of E. coli Chipotle has become more known to all ages. There were two outbreaks that affected Americans the first outbreak being much larger than the second happened in 11 states and sent 21 to the hospital. For most companies this would be the end of them, but this wasn’t the case for Chipotle. With a surprising loyal fan base the company came back from this, to then have another outbreak. This outbreak being much smaller,was still was taken very seriously, and sent only one to the hospital. “In the first outbreak 55 people were infected by the foodborne illness in 11 states, of which 21 were hospitalized. The second, smaller outbreak, infected five people from three states, of which one was hospitalized.” (CNBC) Why is this company still so popular considering there have been two outbreaks in the past two months. Could it be they’ve created an addictive burrito? There isn’t any true answer to this question, personally it is what the company stands for and what they have done since the outbreaks. They were extremely honest, and open when the outbreak started. They took the necessary steps to earn the respect after such a scare, closing all stores nationwide and hosting a company meeting to make sure that this never happens again is a great first step. “We are hosting a national team meeting to thank our employees for their hard work through this difficult time, discuss some of the food safety changes we are implementing, and answer questions from employees,” (CNBC) To earn back the trust from there customers they did something that many companies wouldn’t, they took the lose and admitted to their problem. This explains why they have such a loyal fan base that hasn’t been affected much by the breakouts. “What our research tells us is that Chipotle has a strong loyal base from which to build its business back up relatively quickly,” (CNBC) While E. coli is something that should be taken very seriously and often times can destroy a company, Chipotle is still doing completely fine. This just proves that even if a company has an issue as serious as an E. coli outbreak taking the necessary steps to change the company and earn back the trust of your customers. Chipotle has always been a leader for customer service and having an open communication between the company and its customers.

You get what you pay for…

We are always trying to improve ourselves and things around us. Modifying things to better suit us; but should our foods be one of those things we modify? Unfortunately, we don’t have much of a choice, because people have already started modifying our foods. These food are called GMO’s. Genetically modified organism. This medication allows vegetable plants to improve their durability for droughts toleration, disease resistant, and uphold their nutrimental value. The purpose of GMO’s is to reduce the price for the consumers. Since, farmers don’t have to waste their time and money on trying to keep their crops healthy. The farmers also don’t have to waste pesticides to keep them from attraction diseases. The GMO’s remove the traits male the vegetable susceptible to diseases. Sounds great! All these benefits and a lower price with it?! So is a lower price worth us giving up real natural food? A lot of people disagree with GMO’s. It’s not natural and it can have side effects. There are organizations in place to try to set guidelines for GMO industries like the FDA (Food and Drug Administration) and the WHO (World Health Organization). Unfortunately some of the GMO industries don’t follow the guidelines. So we ran back to an issue. Is a lower price really worth it? Are we really that cheap? That we have to sacrifice our food to lower the price? Nothing has been placed like in other countries to stop GMO’s, the only thing activist have done is force industries to label when they have their veggies with GMO. So if people who don’t mind GMO can purchase them, while people who prefer natural food can identify them from the rest.

Money Trees For Stronger Peas

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Earlier this month, Tom Vilsack, the Secretary of Agriculture of the USDA, announced that the USDA is providing more than $30 million in competitive grants to fund 80 research projects. The grants are available thanks to the USDA’s Agriculture and Food Research Initiative (AFRI). The AFRI is the U.S.’s leading peer-reviewed grant program for agricultural sciences. The AFRI grants go towards supporting research in multiple areas, although the nature of the projects that were recently funded is aimed to improve food safety, specifically on increasing the resilience of plants and the reduction of antibiotic resistance in foods. There were around $15 million allocated towards these two causes, and there are about $3.4 million dedicated to enhancing antimicrobial resistance while keeping the food safe and nutritious. It is very important that there are steps taken towards the improvement of the safety of produce. A very controversial topic that often arises when talking about improving the hardiness of plants for consumption is the extensive use of chemicals, which can be deposited within the plant and later consumed in small amounts by a person. These chemicals, when consume by humans, have adverse effects on the body, some fatal in the long run. It truly is good news for the general public that the USDA is investing in researching the production of plants that are stronger, since that means they require less toxic chemicals, or at least smaller quantities of them.

The development of strong and healthy plants is an important area to address, and while this is a good and positive change, there are still areas of the produce industry that require improvement. For example, a particular area that requires much more attention is the workplace of the farmworkers. This includes treatment, salary, and poor living conditions. Yes, many advancements have been made in this matter, yet there are still many people who are oppressed and persecuted. While the USDA does not deal with this particular issue directly, it would be good see the government fund programs that help the farmworkers’ difficult situation. Many of these programs lack significant backing and support, although their efforts make a huge impact in the lives of the workers. It’s hard to address the whole system’s problems, yet small steps must be taken in the right direction in order to see progress. For now, a significant step has been taken with the recent funding for research. Who knows? Maybe a revolutionary and innovative change in plant production will be harvested from this investment.

Cheating Is Good for YOU!!!

`Now I am not talking about the whisper to your friend for answer seven type cheating, I am talking about the good kind of cheating the one that benefits you in more ways than one. The one most trainers or athletes would call a “cheat day.” A day commonly known as a day where you can and are most likely to eat whatever your heart desires. Wouldn’t that deflate the purpose of eating healthy? Ah my friends that where your wrong.
There are multiple reasons why athletes and trainers have these cheat days. These days are more beneficial than the actual dieting and training itself. Psychologically if you are on a strict diet and are not supposed to eat this or that, chances are you are feeling a little sluggish during work outs or are having craving a lot more than natural. A main reason for this energy drop could be because of your low muscle glycogen levels. When we lose these levels our bodies decides that it is in starvation mode and lowers the amount of energy we use until the next time it is provided. Often this is because your current meal regulations have subtracted a lot of the calories and carbohydrates that provide this glycogen that our bodies need to function at peak performance. Thus why our cheat meals are needed. They provide the extra calories and carbs in our system to replenish the levels we need to be back to our “A-Game” without completely trashing a diet.
It is important that we don’t take these cheat meals out of hand. Don’t eat so much to the point of illness or one starts to daydream of the next cheat meal even though sometimes it is tempting. Rather only eat a regular portion, but without restrictions. These days will be more beneficial than depressing yourself with pictures of double stuffed fried Oreos smothered in scoops of vanilla ice cream, that is drizzled with hot fudge…..yeah.