#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 ” 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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” Avoiding Inflammation of the Body By Avoiding Certain Foods”


#AceFoodNews says that inflammation is becoming increasingly associated with conditions that range from arthritis to heart disease and even weight gain, it is no wonder that interest in its prevention has come to the forefront of maintaining health. Inflammation in and of itself is not a bad thing; in fact, it is a protective tissue response to injury or destruction of tissues. Therefore, we don’t want to stop the entirety of inflammatory mechanisms in our body if we want to promote good health. What we want to do is control inflammation and not have excess inflammation occurring in our body. It is chronic, excessive inflammation that can propagate health conditions and related symptoms.

English: tomatoes, mozzarella cheese, basil, e...

English: tomatoes, mozzarella cheese, basil, extra virgin olive oil, salt, black pepper (Photo credit: Wikipedia)

Adopting healthy eating habits helps prevent inflammation in three fundamental ways. The first of these involves avoiding inflammatory triggers in your meals. That means that one way to avoid inflammation is to avoid foods to which you are sensitive, which we discussed the last week. The relationship between food sensitivities, inflammation and weight gain is a fascinating topic, which will be covered in the coming weeks.

Avoiding artificial additives, including artificial colors, flavors, and preservatives is another way to lessen inflammation as these are also inflammatory triggers, not only in the digestive system, but in other body systems once these food toxins get absorbed. On a day-in and day-out basis, processed foods containing these additives can trigger chronic, low-level inflammation throughout the body.

A 1-liter glass bottle and bowl Bertolli brand...

A 1-liter glass bottle and bowl Bertolli brand Riserva Premium extra virgin olive oil. Olive oil from Italy, Greece, Spain, and Tunisia, and bottled and packed in Italy. Olive oil purchased in a Stow, Ohio store. Photographed in Kent, Ohio, United States. (Photo credit: Wikipedia)

The second way to keep inflammation at bay is to select foods rich in anti- inflammatory nutrients. At the top of the anti-inflammatory nutrient list are two broad groups of phytonutrients called flavonoids and carotenoids. Many flavonoids and carotenoids have strong anti-inflammatory properties, which are often unique to the specific food involved. Richly colored vegetables and fruits are some of your best bets here, including dark green leafy vegetables, beets, and berries. While it’s important to ensure that you are getting adequate supplies of carotenoids and flavonoids, this shouldn.t be at the expense of other nutrients since all are important. Yet because carotenoid– and flavonoidcontaining foods are also generally rich in so many other vitamins and minerals, they can make great overall contributions to your nutrient goals.

Español: Aceite de Oliva Virgen Extra Denomina...

Español: Aceite de Oliva Virgen Extra Denominación de Origen Montes de Granada (Photo credit: Wikipedia)

Foods rich in omega-3 fatty acids can also be considered anti-inflammatory because omega-3 fatty acids, like alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), can be converted into regulatory molecules that put the brakes on inflammation. Foods rich in omega-3 fatty acids include: fish such as wild caught salmon, sardines, tuna, and other cold-water fish; and, nuts and seeds, especially flaxseeds, hemp seeds, and walnuts. Other foods that contain omega-3s in lesser, but still very helpful, amounts include organically grown soybeans, winter squash, and purslane.

Extra virgin olive oil is another food that has been shown to have anti-inflammatory benefits. Some of these benefits come from oleuropein and hydroxytyrosol, two unique polyphenols found in olives. It is important to note that these two phytonutrients are more concentrated in extra virgin olive than in other types of olive oil.

#AceHealthNews says Enjoy your Healthiest Way of Eating and Cooking this week.

Courtesy of George Matejlan Foundation and W.H Foods  

 

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