#Chefs-tip ” Beauty of Eating Cabbage”


English: green cabbage

English: green cabbage (Photo credit: Wikipedia)

#AceFoodNews says getting children to eat anything such as green-stuff, or something good-for-you ,such as a a vegetable, is really hard nowadays’ as l have found working with the elderly and disabled. The word cabbage being one such word’s ,as it conjures up those nasty school dinners, of yesteryear, that were so overcooked and sour and did not resemble this gorgeous vegetable to the right. Any form of nutrition had been boiled out! Even meals that were simply called “Boiled Beef and Carrots” left people just eating the meat and leave their veg, on the plate.

So ask yourself why?

Well if you ever saw a picture of stewed cabbage ,over cooked and limp, you would not want to eat it either?

But times change and recipes try to show us the real benefits of eating this wonderful vegetable, As cooking cabbage slowly and not taking too much notice of our mother’s and their way’s, back from the 50’s and 60’s, this lovely green vegetable, will not lose all of its sulfur compounds six hours after being cut, nor does it lose all of its sulfur compounds after being cooked. Much of the sulfur in cabbage and other foods is attached either to proteins or related compounds, and this attachment prevents it from being lost completely. There are several dozen sulfur-containing derivatives of the amino acid cysteine found in cabbage and an equivalent number of associated sulfoxides as well. Other sulfur-containing (thiol) molecules are formed when cabbage is cooked. While some of these compounds are definitely volatile and lost during cooking, or over time after the cabbage has been chopped, not all are removed.

English: Cabbage

English: Cabbage (Photo credit: Wikipedia)

In addition, the cutting process may actually increase certain health benefits since some of the newly formed (and transformed) sulfur-containing molecules have been shown to have cancer-preventive properties. This includes the sulfur-containing glucosinolates, which are formed when an enzyme called myrosinase is activated. Because the cutting and chopping of the cabbage is an event that activates myrosinase enzymes, it’s actually helpful to let your chopped cabbage sit for a few minutes before cooking it (if you are planning to cook it). This time period will let themyrosinase enzymes convert some of the original sulfur-containing molecules in cabbage into glucosinolates. If you cook your chopped cabbage immediately after chopping, the heat will denature the myrosinase enzymes and the sulfur-containing glucosinolates will be unable to form.

I haven’t seen studies showing the rate of sulfur-related changes in cooked cabbage over time. Nor have I seen studies showing sulfur-related changes in chopped raw cabbage. It’s the antioxidant nutrient loss—and particularly the vitamin C loss—that shows up as most time-sensitive in both chopped raw cabbage and chopped cooked cabbage.

Overcooking vegetables, including cabbage, is one of the best ways I know to rob vegetables of their nutrient benefits; when it comes to cabbage this includes its sulfur-related benefits. I recommend about five minutes (at most) for the steaming or “Healthy Sautéing” of raw cabbage. Prior to cooking, I recommend about the five-minute waiting period to allow sulfur-related changes to occur in the freshly chopped cabbage.

Virtually all types of cabbage will store safely in the refrigerator in whole-head form for at least one week. But a partly chopped cabbage head should be tightly covered and kept for no more than three to five days. Many raw cabbage recipes will contain either vinegar or lemon juice and these acidic liquids will help preserve the refrigerated cabbage-containing recipe over a period of several days. For optimal health benefits, however, I recommend enjoying a raw cabbage dish as soon as possible after it has been prepared.

 

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#Chefs-tip “Eating Oatmeal Gives You Energy and is Slow Burning”


Oatmeal with Blueberries

#AceFoodNews says very few people know that one of the best all round and full of nutrition foods, is simply      “Oats or Oatmeal” this food or breakfast cereal mixed with other health giving foods, can set you up for the day. As it will make you feel warm, content and not hungry for many an hour, and with people on the go in today’s busy world it is perfect for any busy person, and as a chef l eat it daily together with fruit, nuts or a combination of both.

During my recent search and trawling through of my emails l came up with this simply recipe from my friend George Mateljan of the W.H Food foundation who as you know l post a number of his tips and recipes. As to know what is inside a recipe is important, but knowing what the various ingredients ,there health giving properties as a chef working with elderly and disabled person’s is equally important.

I never malign anyone but have always said the difference between a chef and a cook ,however good is simply knowledge of their ingredients but also knowing the science of cooking, and nothing can replace experience.

In this recipe it uses water, you can use milk and either full-fat, low-fat or semi-fat and of course for a special treat add a little cream, l have even tried Creme Fraiche But just good olde porridge {as we call it in the UK} Porridge (also spelled porageporrigeparritch, etc.) is a dish made by boiling ground, crushed, or chopped cereal in watermilk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar, or served as a savoury dish. The term is usually used for oat porridge (porridge oats); there are similar dishes made with other grains or legumes, but they often have other unique names, such as polentagrits or kasha. with milk and honey will do just the trick. Either way just enjoy it!

#AceRecipeNews

A perfect way to start a day of healthy eating. And who would have thought that a bowl of oatmeal could provide over half of the daily value for those hard-to-find omega-3 fatty acids!

Perfect Oatmeal

Perfect Oatmeal

Prep and Cook Time: 15 minutes

Ingredients:

  • 2-1/4 cups water
  • dash salt
  • 1 cup regular rolled oats
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 TBS ground flaxseeds
  • 1 TBS blackstrap molasses
  • 1 cup milk or dairy-free milk alternative

Directions:

  1. Combine the water and salt in a small saucepan and turn the heat to high.
  2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat. Let set for 5 minutes. Serve with milk and molasses.

Serves 2

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In-Depth Nutritional Profile for Perfect Oatmeal

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#Chefs-tip ” Benefits of Broccoli”


English: Broccoli Deutsch: Broccoli

English: Broccoli Deutsch: Broccoli (Photo credit: Wikipedia)

#AceFoodNews says one of the most under estimated foods on this planet for both its goodness and healing properties is Broccoli.

Did you know that broccoli is one of a small number of vegetables that contribute to a significant reduction in heart disease? Of the more than 100,000 individuals who participated in seven prospective studies, those whose diets most frequently included broccoli, tea, onions and apples (foods all rich in flavonoids) benefited with a 20% reduction in their risk of heart disease! Flavonoids (or bio-flavonoids) (from the Latin word flavus meaning yellow, their colour in nature) are a class of plant secondary metabolites. Flavonoids were referred to as Vitamin P [1] (probably because of the effect they had on the permeability of vascular capillaries) from the mid-1930s to early 50s, but the term has since fallen out of use.are an amazing array of more than 6,000 plant nutrients found in fruits and vegetables that not only provide them with much of their beautiful colour, but are associated with their many health benefits.

English: Fractal form of a Romanesco broccoli

English: Fractal form of a Romanesco broccoli (Photo credit: Wikipedia)

also contains health-promoting Organosulfur compounds are organic compounds that contain sulfur.[compounds, which help activate and stabilize the body’s antioxidant and detoxification mechanisms. Other sulfur compounds, which are produced as a result of cutting, chewing or digesting broccoli, increase the liver’s ability to produce enzymes that neutralize potentially toxic, cancer-promoting substances. Letting your broccoli sit for 5-10 minutes after cutting (before cooking) will enhance the transformation of some of these sulfur compounds into their active forms and further increase the health benefits broccoli delivers to you.

#AceRecipeNews Courtesy of W.H Foods – 5-Minute Healthy Steamed Broccoli
Recipe of the Weekview recipe …

#Chefs-tip of the Week:
Why I should eat the stems and leaves of broccoli

The Latest News About Broccoli
Broccoli can help prevent three metabolic problems in the body: (1) chronic inflammation (2) oxidative stress and (3) inadequate detoxification.The Latest News About Broccoli.

#AceHealthNews 

 

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#Chef’s-tip ” How to Avoid Salmonella Poisoning from Eggs”


#AceFoodNews says according to the U.S. Department of AgricultureSalmonella contamination may be a problem with about 1 in every 30,000 eggs. Now, just because an egg contains Salmonella bacteria does not mean that you will get a Salmonella infection and eggs are not the only way that Salmonella infections can spread’ so you might get a Salmonella infection even if you never eat a raw egg.

Salmonella Bacteria

Salmonella Bacteria (Photo credit: NIAID)

However, to avoid risk ,whether it is a small risk from my perspective, is not worth taking a chance, in this situation ‘and there is no way to avoid taking a very small risk when you eat a raw egg. Since bacteria enter the ovaries of healthy looking hens even before the shells are formed, you cannot tell from looking at eggs whether they are contaminated. This is why I feel it’s important to properly handle and cook eggs to eliminate the risk of Salmonella infection.

Salmonella Infection

Salmonella Infection (Photo credit: PNNL – Pacific Northwest National Laboratory)

Here are some steps you can take to help do so:

‘ Be sure to purchase eggs from a refrigerated case and place them in your refrigerator as soon as you get home. It is best to use eggs within three to four weeks of purchase.

‘ Cooking eggs destroys the Salmonella; however, they must be cooked to a temperature of at least 160’F (71’C). Sunny-side up and over-easy eggs often do not reach this temperature.

‘ Refrigerate hard-boiled eggs two hours after cooking.

‘ Refrigerate all foods that contain eggs.

‘ For recipes that contain raw eggs such as Caesar salads, mousse, or homemade ice cream, it is best to use pasteurized eggs that have been heated to a high enough temperature to ensure that the Salmonella has been destroyed.

A second issue involved with raw eggs is the availability of biotin. Biotin is an important B-complex vitamin that’s found in both the whites and the yolks of raw eggs. Not all of this biotin is available to our body when a raw egg is eaten, however, because there is a protein found in raw egg whites‘ called avidin ‘that binds together with biotin and prevents it from being absorbed from our digestive tracts.

The best way to prevent this lowering of biotin availability is to cook the egg whites. The cooking of an egg will destroy the binding power of avidin so that the biotin in the egg will become more available. While you could separate the yolk from the white and cook the white only to achieve this same result, the risk of Salmonella infection from the raw egg yolk would remain. So from my perspective, this second issue involving biotin is just one more reason to stick with cooked versus raw eggs.

As with all foods, I recommend purchasing organically grown eggs when possible’ not for the sake of avoiding Salmonella, but for the sake of avoiding unwanted toxic residues that make their way into the egg after the chicken has consumed food or water containing these unwanted substances.

#AceHealthNews 

 

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