JURA Professional fine foam frother
THE PROFESSIONAL MILK FROTHER
The multifunctional frother is specially designed for the preparation of speciality coffees with milk and milk foam. You can use it to make delicious latte macchiato, cappuccino or hot milk and milk foam for hot chocolate – with perfect results every time. The first stage in the multichamber system froths the milk to professional barista standard. The revolutionary fine foam technology creates a finely textured milk foam with a long-lasting consistency, making every mouthful a pleasure for the palate and tongue. In the second stage the milk is drawn in and then heated.
Combined with superior quality coffee, this technology completely redefines the coffee experience. It’s a difference you can both see and taste.
MORE ABOUT THE JURA PROFESSIONAL MILK FROTHER
REVOLUTIONARY FINE FOAM
Revolutionary fine foam technology, finely textured milk foam with long-lasting consistency.Combined with superior quality coffee, this technology completely redefines the coffee experience. It’s a difference you can both see and taste.
The professional fine foam frother is designed in the pure, elegant JURA style and can be used with almost all coffee machines equipped with a Connector System, except the E, F and WE Family. The professional fine foam frother can be dismentaled for proper cleaning.
For effective cleaning and optimum hygiene the professional fine foam frother is now equipped with an interchangeable milk spout. In the interests of hygiene, we recommend changing the interchangeable milk spout on a regular basis (approx. every 2 months).
PRICE VALID AS OF JANURAY 01, 2019
|72168 JURA Profi fine foam frother||SGD 125.00|


Table of Contents
Italian food is world famous and most people have had a chance to experience it to some degree in their home country. Italian food in Italy, however, is incomparable. Pick the right restaurant, and your meal will be rich in flavor, delicate, homemade, fresh and simple. Make the mistake of picking the wrong restaurant…and…you might as well be eating at the Macaroni Grill. So, weather you’re dining in Venice or dining in Rome, you’ll want to use our Italian dining guide to find the best food in Italy.
There are so many places to visit in Italy –each with its own distinct cuisine. Whenever I’m about to visit a new city, I dive into research about restaurants. What are the hottest restaurants? What are people recommending? Where do the locals eat? I did the same amount of research for my trip to Italy, but I found it minimally useful for a few reasons. First of all, the Italian food options are almost endless. Restaurants are everywhere! Secondly, you’ll be walking around all day. So, you may not end up near your targeted restaurant when you’re getting hungry.
Instead of recommending the few places that we ate at, I’m going to provide you with this Italian food guide, and ensure that you’ll be able to find the best food in Italy. Use this approach and you’ll be able to identify restaurants serving the most famous Italian food.
1. Mind your location
2. Avoid red flags
3. Google before you enter
4. Are locals around?
5. Is language an issue?
6. Enjoy Amazing Italian food
Location is everything! This applies to real estate and Italian dining. However, in Italy, it’s the oppose of what you’d think. In American cities, we’re used to finding the best restaurants all in one area or in the busiest neighborhoods. The opposite is true for Italian restaurants. The closer you are to a busy, touristy, crowded street, the worse and more expensive the food will be. The best approach to remedy this would be to walk a bit off the beaten path. Walk down a less crowded street, turn in the direction that nobody else seems to be going in, and get a little lost! This approach will take you away form the tourist traps and toward the direction of local favorites. If the locals are eating the food, then you can be sure it is quality Italian food!
Now that you’re keeping an eye on your location, there’s a few more things to watch out for. This being red flags! One important red flag is fans and water sprinklers on the outside terrace of a restaurant. If a restaurant is using cool air and ventilation to get you to dine with them, I assure you that their food will be nothing to write home about. Another red flag should go up when you see hosts outside of restaurants asking tourists to come inside and dine. If they need to push their menus in your face, they’re desperate for any business, so keep moving!
Now that you’ve walked down a few side streets, and ensured that no red flags are apparent, what’s next? At this point, I turn to google. If I see a few restaurants around, I look them up on google maps. I turn to google to ask two questions. Does the restaurant receive greater than 4.0 rating? Are there more than 100 reviews? A yes to those two questions and I’m getting ready to commit. I’m usually more likely to give a second chance to any restaurant above a 3.8 if they have hundreds or reviews, but far less likely to accept anything below 3.6. Let google help you find the best Italian food!
Find the best restaurants & more in this Bologna itinerary.
The final seal of approval regarding a restaurant comes when I see locals eating there. If Italians come there to dine, the restaurant likely serves good Italian food! Also, the more locals, the more reasonable you can expect the prices to be (at least somewhat). Furthermore, when I see that the restaurant is busy around popular dining times, this further solidifies its relevance. However, this doesn’t mean that it needs to be packed. Seeing four or five tables dining is a lot more reassuring than seeing one.
Some restaurants will not have English menus, regardless of the quality of their food. This was not a deal breaker for us, as we used our phones to translate as much as we could and then asked the server to give us a brief rundown of the menu. Usually, restaurants will have at least one server who speaks English. However, this confusion may be a deal breaker for some. If it is, I would advise you ask prior to sitting down. Feeling like you want to awkwardly leave later is not best practice for enjoying your dinner. Although, if you notice that the restaurant has their menu translated into multiple languages, beware! This may indicate a tourist trap that cares more about business then food quality.
If you can spot the red flags, avoid the crowds and get a little input from google, you’ll be sure to find great dining options in Italy. Italian food is amazing, so enjoy!
In each of our attractions maps, we’ve included some of the best restaurants where you can be sure to enjoy authentic and delicious Italian food.
Some of the best restaurants in Rome in this Rome Attractions Map.
Best restaurants in Florence in this Florence Attractions Map.
Amazing Venetian restaurants mapped in this Venice Attractions Map.
Finally, find the the best gelato in Italy using our Gelato Guide.


The local farmers market is scheduled to re-open for the Spring-Summer Season on Saturday, May 18 at Carolina Miller Park, next to City Hall in front of the Appling County Public Library. The local market will be open every Saturday from 8:00 a.m. until 12:00 noon through most of the Fall Season. There will be no entrance fee for farmers or for patrons. NO YARD SALE OR FLEA MARKET ITEMS WILL BE ALLOWED!!
This market is intended to give the citizens of Appling County access to healthy, fresh produce and farm products, and to give farmers a local market for their crops. If you love to cook with whole, healthy, and affordable foods, this will be the place for you to shop. Shopping will never be so much fun. Farmers markets also give families a chance to know their farmers personally.
The market will abide by the Georgia Department of Agriculture rules for farmers markets. Interested growers will need to complete our local farmers market registration form and receive a sheet of market rules from the Baxley-Appling County Board of Tourism, at 367-7731, as well as obtain a (free) growers permit from the Appling County Extension office (912) 367-8130.
The local farmers market is sponsored by the Baxley Appling County Tourism and is supported by the Baxley-Appling County Chamber of Commerce, City of Baxley, Appling County Commissioners, Appling County Cooperative Extension Office, and farm supply centers of Appling County.
Sign up now farmers, gardeners, and bakers reserve your space to sell your delicious selection of farm-direct fruits and vegetables during the Appling County Farmers Market’s Spring-Summer Season. Contact with Paula Tanner at (912) 367-7731 or email@example.com. Organic or natural growers are welcome to participate, but must have a permit certifying them as organic growers from the Georgia Department of Agriculture (800) 282-5852.


CasaLuna Pizza is specialized in crafting mouth-watering both classic and new Italian pizzas and has gained good repute as a leading pizza restaurant in Ottawa. We pay close attention on our ingredients and use only locally grown ingredients sourced from local suppliers only. Experience a flavorful adventure of authentic Italian pizza flavors by visiting our casual restaurant space or get local food delivery anywhere in Ottawa by placing your order online via JUSTEAT.
Besides almost all traditional pizzas we also offer many unusual combinations of pizza flavors. Check out our menu that has Classic Pizzas, Gourmet Pizzas, Burgers, Appetizers, Pastas, Finger Foods, Pita Wraps, Sandwiches, Calzone, Subs, Platters, Salads, Chicken Dishes, Desserts and many Combo Meals.
Dont be shy do contact us about everything and anything, we will be glad to hear from you.


Planning a Special Event?
No worries, we'll shop, cook and clean up for you!
Relax and enjoy.
Let us plan your next event for you. Imagine arriving at an event with a healthy, home-cooked meal ready for you, your family and friends. No racing to the grocery store, no messy kitchen to clean up. Just a delicious meal, prepared to your liking.
More affordable than you think.
Our personal chef and catering services are quite economical. Choose meals for any number of people from our extensive menu options.
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Low fat, Kosher, vegetarian…no problem. We'll work within your dietary requirements, preferences and budget.
Also Specializing in Gourmet Cheesecakes.
Fall is in the Air.....Check out our new fall flavors!
Never let a special occasion pass by without marking the event with a cheesecake that arises to any occassion. We ship throughout the US with a host of satisfied customers.
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Simple joy of being parents: kids SLEEP!
We celebrate, of course 🙂
Vietnamese ham (Giò lụa)
(Adapted from Lien rom)
2 lbs ground pork (or beef, or chicken)
5 tbs canola oil
3 tbs fish sauce
1 tsp ground pepper
4 tsp sugar
1 tbs potato starch (or tapioca starch, not cornstarch)
2 tsp baking powder
5 tbs cold water
Part C (optional):
1 1/2 tsp garlic powder
1 tsp whole pepper (coarsely crushed)
1. Refrigerate meat for at least 30 minutes.
2. Use a food processor to grind the cold ground meat into a paste.
3. In a large bowl, mix all ingredients in part A together.
4. In a small bowl, combine all ingredients in part B.
5. Use a standing mixer with paddle attachment, mix part A for about 10 minutes.
6. Add part B and continue to mix for another 5 minutes.
7. Spread a thin layer of paste in a ziplock or two (depending on the size of your zip locks).
8. Refrigerate for 30 minutes-1 hour.
9. Use a standing mixer with paddle attachment to mix the cold paste with part C for another 10 minutes.
10. Divide the paste into 2 or 3 parts.
11. Use plastic wrap to form each paste into a nice long roll.
12. Unwrap the roll, and use banana leaves to re-wrap.
13. Use aluminum foil to have the outer wrap. Note: If skipping aluminum foil, use kitchen twine to tie each roll.
14. Steam for 20 minutes for small rolls (about 300 g), or 30 minutes for bigger rolls (about 500 g).
Glutinous rice cakes (Bánh dày)
1 package of glutinous rice flour
1 pinch of salt
1. Cut banana leaves into 2″ squares.
2. Brush oil.
3. In a large bowl, combine glutinous rice flour with salt.
4. Add water gradually, and mix until a soft dough is formed.
5. Divide dough into small balls.
6. Flatten each ball and place on oiled banana leaves.
7. Steam for about 4-5 minutes.


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Caldwell Chapel AME Zion Church, N. Evergreen Ave. in Kankakee, will serve its Pre-Thanksgiving Dinner from p.m. Saturday. local Arby's at S. Route 45/ Your sandwich shop for slow roasted roast beef, turkey, and premium Angus beef sandwiches, sliced fresh every day, in Kankakee, IL. Search For More Arby's Locations. Arby's, Bradley. E North St. It's hard to believe that next week is Thanksgiving; soon after, Christmas. Past 2 days; Past 3 days; Past week; Past month; Past year; Any day. Range Search. E- Edition Log-In . Prime rib with potatoes, vegetable and a dinner salad is $ . FOOTBALL: Kankakee's Grant let go after four seasons.
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Roast beef on top of white bread and covered with brown gravy served with mashed potatoes. Piled high with sliced corned beef and Swiss cheese and island on grilled rye bread. Grilled chicken breast with tomato, bacon and cheddar cheese on grilled multi grain bread.
Grilled chicken breast with avocado, sauteed mushrooms, thaksgiving cream and Swiss cheese on grilled multi grain bread.
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Sliced beef, onions, mushrooms, green peppers, garlic, Swiss Cheese and mayo. Spicy steak, sauteed onions, green peppers, and melted Swiss cheese.
Grilled chicken breast and sauteed stir fried veggies in a teriyaki glaze served on a bed of rice. Looking for an 60901 thanksgiving dinner chicken breast served over grilled onions and sauteed mushrooms topped with honey xn sauce.
Pasta tossed with mozzarella, cheddar, and Parmesan cheese, Alfredo sauce with bread crumbs. Pasta tossed with a tomato cream sauce, garden vegetables and a boneless chicken breast.
Pasta tossed with marinara sauce and breaded chicken breast and topped with melted mozzarella cheese. Pasta tossed with broccoli, tomato, and Alfredo sauce topped with grilled salmon. Pasta tossed with garlic butter sauce, shrimp, mushrooms, and topped with fresh diced tomatoes.
Pasta tossed with mozzarella, cheddar, and parmesan cheese, alfredo sauce with crumbs. Dinners served with choice of potato baked, mashed, fries vegetable corn, carrots, broccoli, snap Lookig, green beans, or vegetable medley Soup or Salad.
Served with two fluffy biscuits and smothered with our country sausage gravy.
Paul's Place, Kankakee: See 17 unbiased reviews of Paul's Place, rated of 5 on TripAdvisor and ranked #12 of 58 restaurants in Kankakee. If you're looking for a place open on Sunday Paul's is the place to be. . Baked Turkey Dinner. Rigo's Place, Kankakee, Illinois. likes · 10 talking about this · were here. Italian Restaurant. results Thanksgiving Restaurants in Bourbonnais on www.damon-albarn.com Menu. Great value great food. been eating here since i moved ito the area about 4 yrs ago. forget the other buffets in town. this one has the best You can search and find lots of neat things . Chicken is not consistant with the same JR's in Kankakee.
A biscuit topped with country gravy, with your choice of egg, sausage link or bacon. Made with country potatoes topped with two eggs any style with your choice of toast, pancakes, or English muffin.
Two eggs with bacon, sausage link or sausage patty. Ham, bacon, sausage, onion, green peppers, mushrooms, tomato, and Looking for an 60901 thanksgiving dinner cheese.
Gyro meat, onion, and swiss cheese topped with garlic cucumber sauce and diced tomatoes. Our delicious buttermilk pancakes topped with your choice of blueberries, strawberry, or apple topping with whipped cream. Served with one egg, two slices of bacon or sausage links or one sausage patty.
With cream cheese 2. Our Belgium waffle topped with your choice of blueberries, strawberries, or apple topping topped with whipped cream.
Thick sliced white bread dipped in an egg batter and grilled to a golden brown. Served with your choice of blueberry, strawberry or apple topping and whipped cream. Scrambled eggs and sauteed green peppers on grilled thick sliced multi grain bread.
Your choice of 3 of the following. Chicken strips, cheese sticks, onion rings, fried mushrooms or fried cauliflower. Hand cut fried tortilla chips, with homemade chili, cheddar cheese, tomato, onion, and black olives. Topped with cheddar cheese and served with lettuce, tomato, salsa and sour cream.
Nov 29, · The Colonial Inn: Thanksgiving Buffet - See traveler reviews, 87 candid photos, and great deals for Concord, MA, at TripAdvisor TripAdvisor reviews. Directions. melt chocolate chips in the microwave for 1 minute, stir. in greased mixing bowl add nuts, matzoh and chocolate, stir to mix well (if you want to add dried fruit and coconut do it now). Below is a sample search of our Boxer breeders with puppies for sale. The search tool above returns a list of breeders located nearest to the zip or postal code you enter.
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Crisp chicken strips, lettuce, tomato, cheddar cheese, cucumbers, and black olives. Grilled chicken, parmesan cheese, and homemade croutons served on a a bed of romaine lettuce tossed with our caesar dressing. Chicken breast grilled with spicy cajun seasoning, crispy tortilla strips, tomatoes, cucumbers and cheddar cheese.
Served on a bed of Romaine lettuce with salsa ranch dressing. Fresh lettuce topped with cheddar cheese and mozzarella cheese, tomato, ham, turkey, bacon, black olives, and Looking for an 60901 thanksgiving dinner hard boiled egg.
Learn More About Loaded Italian. Our Turkey Gyro is crafted with our classic thinly sliced roast turkey, lettuce, onions and tomatoes, cool tzatziki sauce and traditional gyro seasonings on our soft pita.
You might have to eat lunch at work, but your mouth can go all the way to Greece. We set out to make a sandwich with layers of smoky flavor, and this is the result. We smoke our brisket for at least 13 hours in a pit smoker in Texas.
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Good food takes time to prepare, and we're happy to put in the time to make your meal great. Visit the Kankakee Arby's today.


- Martin C
Great breakfasts, good varied menu & good coffee... What more do you need? Any place I at some point if hungry try the club sandwich. The nooks is a cracker.. chicken bacon avocado and runny egg, plus excellent chips.
- Zara m
Beautiful food, lovely service and they go the extra mile. Thanks for looking after us xx
- Chris M
Lovely place and staff, food was great when we visited for one of the supper club nights! Definitely recommend a visit
Locally sourced and freshly cooked food
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Imagine that you have a busy day ahead of you and you don't have time to go grocery shopping or cook a meal. In this situation, food or grocery delivery apps would be very useful. You could simply order the food or groceries you need online and have them delivered directly to your door.
Many food delivery apps in Germany offer first-time users discounts, referral discounts or even free delivery. This way you can try out different apps and stick to the ones that are right for you.
Check out these eight best food and grocery delivery apps offering multiple payment options and their associated first-time offers.
Note: Download all our suggested apps from the App Store or Google Play.
Top Food Delivery Apps In Germany
Lieferando is one of the most popular online food delivery companies in Germany. It offers a wide range of food options from restaurants all over the country. You can order food from pizza places, Chinese restaurants, fast food options or any other cuisine you’re craving. Lieferando also has a great selection of vegetarian and vegan options.
When you sign up for Lieferando, you can receive a discount of €5 off your first order. Make sure to sign up for the Punkte program to collect and redeem points on your next order.
Be sure to read your chosen restaurant's menu carefully before you order to avoid any confusion and ensure that you get the dish that you want. If you have any special requests or dietary restrictions, mention them to the restaurant when you place your order.
Wolt is another food delivery app, just like Lieferando, with numerous cuisine options: from Italian to Thai food, which is quickly gaining popularity in Germany. When you sign up for Wolt, you can receive a discount of €10 off your first order. You can also refer a friend and earn credits up to €15 that you can use on your next order.
If you do not wish to pay for delivery, you can pick up the food from the restaurant. You also have the option to schedule an order for a busy day, like Friday evening.
3. Uber Eats
Uber Eats is an online food ordering app that is very popular for fast delivery and a number of food options in Germany and around the globe.
On Uber Eats, you can save money on your order by referring your friends through your invite code. Simply enter the promo code you receive once your friend places their first order using your invite code when placing your order.
Top Grocery Delivery Apps in Germany
There are many reasons why people turn to food and groceries delivery apps in Germany!
Apart from having no time to cook and buy groceries, some might be unable to leave the house for various reasons, such as illness, and need home-cooked meals delivered right to their door. Regardless of the situation, these apps are an excellent option for everyone.
If you are looking for meal plan ideas that fit into a busy lifestyle, check out the following service, which provides the best weekly meal plans complete with recipes.
HelloFresh is a food delivery service that offers meal plans including the recipes and all of the ingredients needed to make them. You can choose from a variety of meal plans, including vegetarian and vegan meal plans, that you can select to receive each week. HelloFresh also offers a great selection of healthy recipes.
If you're new to the app, be sure to sign up to get a discount code. You can also get a discount of up to €100 on your meal plan and free shipping on your first order.
Food delivery apps are pretty popular in Germany. Recently, it also became easier to get your groceries delivered to you, as there has been an increase in grocery delivery apps in major German cities.
Here is a list of the best grocery delivery apps offering delivery services in Berlin, Munich and other cities in Germany. With a wide range of products available, you can simply choose your delivery area and get the groceries delivered to your doorstep in less than ten minutes for a small fee.
Gorillas is a well-known grocery delivery app in Germany that offers a wide range of products from different categories, such as fruits, vegetables, dairy, meat, drinks. You can also find a variety of German and international food brands on the app.
A delivery fee of €1.80 applies to all orders above the total value of €15 and there is a surcharge of €2.10 for orders valued at less than €15. With Gorillas, you and your friend can enjoy a €15 discount upon successful referral.
When you download any of these apps, make sure you have a good internet connection. These apps use a lot of data to show you restaurant menus, place orders and track your order. Having a fast and stable internet connection will ensure that your experience with the app is smooth and glitch-free.
Flink is one of the most popular grocery delivery apps in Germany. Flink also has a convenient and easy-to-use app that makes ordering food quick and easy. In addition to its German users, Flink is also becoming increasingly popular among expats in Germany for its super fast delivery. Whether you're looking for a quick snack or a home-cooked meal, Flink has something for everyone.
Depending on the order size, the delivery fee is approximately €1.80. The exact cost can be seen on the app while placing the order.
Missing a product from your order? You can contact Flink’s customer support to receive a discount coupon as a small compensation.
Getir is another grocery delivery app in Germany promising to make your life easier by bringing the groceries you need without ever having to leave home. Getir offers special offers and promotions on a daily basis to help you save money.
With a fixed delivery fee of €1.80, you can get your groceries delivered for a minimum order value of €10.
Rewe is a supermarket chain in Germany founded in 1923, and currently has over 3,000 stores.
Rewe has a great pick-up and delivery service! You can pre-order from their online shop and choose to pick up at your nearest supermarket or have your groceries delivered to your door for a small fee. You have a wide selection of items to choose from, and the prices are very reasonable, offering new discounts on selected products every week. New customers can now choose their pick-up service for a zero service fee.
Sign up for the Rewe rewards program to earn loyalty points every time you shop from Rewe.
Meinprospekt and Payback are handy shopping apps offering great deals and rewards from your favorite stores. You can collect points every time you shop and use them to redeem great rewards, like discounts on future purchases or even cashback. Download these apps now and start saving!
With a few taps on your phone, these grocery or food delivery services are here to make our lives easier to do what we enjoy.
Did you know?
Many of these companies provide mini, part-time, and full-time employment opportunities to students with sign-up bonuses and discounted food and groceries.Working as a Student in Germany


From the shelf to the palate
“We are passionate about our Mediterranean diet, present in each of our products, which is prepared to the taste of the most demanding palates. We pay attention to detail and constantly develop new products based on customer suggestions and market demand.”
We bottle under our brand “Vega del Río” or the retailer’s brand, so if that is what you need, we can accommodate orders using your own brand.
DRESSINGS / CONDIMENTS
Our cooking wine is a widely-used product globally for cooking all types of dishes. It is a Spanish aromatic wine made with different extracts and added salt (given its high salt content it cannot be drunk, it is only for cooking), so this product can be categorised as a condiment rather than a wine, even though the main ingredient is indeed wine.
Essential condiment for a wide variety of foods, just a few drops of vinegar are enough to transform the dishes into a party for the senses.In our days we have reached an important sophistication in its elaboration that allows us to offer a wide range
Thanks to our location at the centre of the largest olive oil-producing region in the world, we are able to offer extra special olive oil. If you can’t find what you’re looking for, please do not hesitate to contact us, as an ideal complement of our vinegars and sauces, we can offer four varieties of extra virgin olive oil (aove).
OTHER PRODUCTS: WINE, CHEESE…
In accordance with our innovative spirit, we are now able to offer you certain limited- edition wines, typical Spanish Sangria, vermouth, etc. In addition to various types of cheeses in different formats including bags, portions, whole cheese, etc.
Some of our products are available in the following special form
LEMON AND LIME DRESSING
This product, created from concentrated lemon juice, contains no alcohol and will add that characteristic touch of acidity to all types of dressings, shellfish, salads, etc.
Please contact us to find about our NEW VARIETIES.
Please contact us and we will advise you, free of charge.


Despite regular eating of junk food having a link to obesity and other chronic health conditions, many people still choose junk food sources over healthy and wholesome food sources.
Junk food is cheap and easily available. However, there are psychological factors that affect the choice of food one prefers. Many people have internal motivators that predispose them to choose junk food as a meal.
Choice convenience is one of the factors that affect the kind of food people want. With limited time available people prefer faster and easier options. Real healthy and wholesome food costs one time and kitchen equipment, unlike fast food hamburgers than are typically served within minutes of ordering.
The urge for fast food becomes a habit and with time, it becomes a necessity to keep up with the fast-paced life. Disruption of the fast-paced life routine to a milder one later in life proves almost futile. Thus, one has the only option of taking junk food (Craig, 2015).
Most people will prefer junk food to real food as a means of easing stress. A fast-paced culture leads to high levels of stress and anxiety. Elevated levels of stress, in turn, expend the energy available in the body, which leads to stimulation of hunger for calorie-dense foods. Calorie-dense foods are the fatty and sugary junk foods.
Junk foods also fit as a means of comfort for stressed people. When stressed, people always look for ways to comfort themselves and eating junk food falls under the category of stress-calming means (Mel, 2015).
Insomnia is also another reason people go for junk foods. People tend to assume that junk food triggers the primal reward centre of the brain that causes sleep without realising it is a poor choice. People deprived of sleep will opt for the sugary and fatty foods which are the junk in this case.
Too much dependence on junk foods amounts to a habitual taking of them which is a kind of addiction. The addiction results from neuro-chemical changes in the brain similar to the ones that occur in drug addiction.
If one fails to access the junk foods, they experience withdrawal-like symptoms. One experiences a strong drive to choose junk food over healthy and wholesome food once they have developed the habit.
Taking junk food can result in chronic health conditions including obesity. The possible health issues have been addressed in this essay.
Taking junk food causes memory and learning problems in that it affects one’s level of attention, speed and comprehension. Taking junk food for only five days can deteriorate your memory. It stems from the fact that poor and toxic diet causes chemical reactions leading to inflammation of the hippocampus area of the brain usually associated with memory and recognition.
Diets rich in sugar and fat suppress the ability of the brain to learn and form memory.
Depression can also be caused by excessive intake of fatty and sugary products. Such poor diets cause chemical changes in the brain such that one becomes more dependent on them.
If the taking of the junk foods is discontinued, one suffers from withdrawal symptoms and eventually stress and depression which one calms down by going back to the junk foods. It makes one unable to handle stress (Gibson, Stanley, and Edward, 2015).
The risk of dementia is one of the latest and scariest discoveries associated with excessive consumption of fast food. Insulin is produced in the pancreas, and it helps in the transportation of glucose to fuel the body. It is also manufactured in the brain and contributes to carrying signals between forming memories and nerve cells.
Too much junk food increases the level of insulin in the body. Too much of hormone insulin may cause the inability of the brain to respond to it and rather become resistant to it. This, in turn, restricts our ability to think and recall, thus increasing the risk of dementia (Donald, 2015).
From the above-explained points on the causes and effects of eating junk food, it is clear that it is very addictive and dangerous to one’s health. Fast food can change one’s way of life and develop in them new addictions. The dependence, in turn, leads to the adverse effects ranging from dementia to poor memory and inability to learn and recognize. Such poses a challenge to those accustomed to taking fast food.
Craig, G. (2015). Reasons people eat junk food instead of healthy food. Retrieved from http://www.livestrong.com/article/392358-reasons-why-people-eat-junk-food-over-healthy-food/
Donald, C. (2015). Harmful effects of junk food. Retrieved from http://food.ndtv.com/lists/the-bad-the-worse-5-ways-junk-food-can-mess-with-your-brain-764392?desktop=true
Gibson, S. T., Stanley, P. Q., and Edward, B. (2015). Causes and effects of eating junk food. Tips to a healthy diet, 4(2), 21-24.
Mel, D. G. (2015). Healthy lifestyle: junk food addiction and side-effects. London, England: McMillan Publishers.


Many cat owners have the perception that canned food is ‘junk food’ for their cat. It is a myth I have been working to dispel with cat owners. Most cats do best on a portion-controlled balance of high-quality canned food and kibble. There are many different types of canned food of various qualities, and just like with dry kibble some are more nutritious than others. I’m not going to go into specific brands of food, although I will say that generally, I prefer pate style canned foods over morsels and gravy – many cats just eat the higher carbohydrate gravy and leave the more nutritious morsels behind.
Feeding canned food has the following benefits –
Weight control – canned food tends to be less energy dense than dry kibble because of its high moisture content. Your cat can eat a larger volume and feel fuller without taking in so many calories. Feeding a canned diet will not necessarily have this benefit, however, if the cat can still graze on dry kibble whenever he/she likes. The majority of our indoor cats are overweight, largely due to free choice feeding of dry kibble along with little physical activity.
Moisture content – cats evolved in arid environments where they obtained most of their water from their prey. Most cats, therefore, have quite a low thirst drive and if on a solely dry diet are eating a food with a moisture content of less than 5%. This can lead to an array of health issues, including lower urinary tract disease and a tendency towards dehydration. As cats age, their thirst drive becomes even lower, while their kidney function tends to decline. Kidney disease causes cats to urinate more but they cannot maintain their hydration just by drinking more, resulting in a cat that feels chronically ‘hung over’ from dehydration.
Specific health conditions – as mentioned above, canned food is an important component of treatment for conditions such as chronic kidney disease. Other health problems that may benefit from canned food include diabetes, lower urinary tract disease (including urinary crystals/stones and idiopathic cystitis), and constipation/chronic intestinal disease.
We all know that cats can be very finicky eaters. Cats learn to prefer certain textures when they are young. If they are never exposed to canned food as kittens, they may refuse it later on. Therefore, I always recommend feeding some canned food as part of your cat’s daily diet right from the day you bring them home. Kittens tend to drink water quite well, but this declines as they reach adulthood and even more so in their senior years.
For cats that are picky with canned food, you may try the following tricks –
- Try different flavours and textures
- Feed the canned food first- they don’t get any dry kibble until they have eaten their canned food, and when they do it is in a limited, measured amount
- Mix a small amount of canned food in with the kibble
- Dip each kibble in a little bit of canned food
Written by: Dr. Megan Edwards, DVM


Cannabis-Infused Chinese Food, Tonight? – Delicious Weed-Infused Asian Recipes for Home Cooking!
Written by on January 6, 2023
But have you thought about making cannabis-infused Asian food? Asian food showcases some of the most diverse cultures on the planet, all of which have fantastic flavor and are made with fresh ingredients. Add cannabis into the mix, and you’ll have delicious food and snacks to keep coming back to – plus health benefits and a high to boot!


Dining at Cottonwood Court is anything but ordinary
Our “Main Dish” dining room serves three delicious meals a day in a restaurant style environment. With a wide variety of daily menu items and always available items, the dining experience at Cottonwood Court is built on the foundation of choices with a focus on exceptional preparation and taste. Good nutrition is a key ingredient in healthy aging and the variety and balance of the menu makes eating right a pleasure.
Dining isn’t just about the food
Experts say that when meals include positive social interaction, people look forward to meals and eat better. At Cottonwood Court, meal time is the hub of the communities social life. It’s a time to gather with friends, discuss the news of the day and enjoy being with others. Of course families are always welcome to join us in the Main Dish dining room, the Courtyard Café or even have us cater for your special event in the private dining room.
Seniority Signature Dinners
While Cottonwood Court’s dining experience is built on everyday favorites, that fresh comfort food that is so important to life in the central valley, we all love to “put on the dog” every now and then! Seniority signature dinners are done monthly and include a Chefs choice entrée that is something that isn’t on the regular menu. Residents love the experience and our executive chef gets the chance to show off just little bit.
Click here to view a sample menu. Bon Appétit!


Monday, November 17, 2008
Irony hung thick in the air as we entered the door of of today’s lunch spot and spied this sign awaiting our arrival.
It is almost as though the man upstairs had been reading our mail. Nashville Eats It’s ABCs was out on a special birthday edition of our alphabetical lunch saga as tomorrow is Eddie’s FOURTIETH birthday. Eddie got to pick out any restaurant staring with the letter M and he wisely choose Marche’s Artisan Foods for the very last lunch of his 30s. But before we get down to the brass tacks of our food extravaganza, let’s take a moment for you to get you know Eddie a little better, shall we?
In the tradition of banal, myspace profiles, here is a Q&A snapshot of our fairly reserved and always frugal Eddie….
Music: Sarah McLaughlin
Book: The Icarus Agenda by Robert Ludlum
TV: The Office
Hero: My grandpa (both of them, actually)
Who I’d Like To Meet: Tiger Woods
Hometown: Albany, NY
Height: 6’ 2’
Children: more than 4
Education: Canadian community college, eh?
Favorite childhood activity: riding bikes
Favorite color: silver
Sport played: Basketball
Favorite Nice Dinner Out: Cheesecake Factory
Junk Food: Peanut Butter M&Ms
Best Thing About Turning 40: gray facial hair
Can’t Stand The Thought Of: listening to the girl from Sugarland sing (Jennifer Nettles)
And now that the world knows Eddie a bit better, here are our thoughts on Marche’ Artisan Foods…
Marche has become one of my favorites by far. It's the closest thing to a European café' that you'll find in Nashville. I haven't been able to find something to complain about in all the times that I've been there...and that's a rare thing for me. I went with our server's recommendation and got the Roasted Butternut Squash Bread Pudding that came with a spinach salad that was topped with a warm hazelnut vinaigrette. Bread pudding for lunch sounded a little strange...but honestly...it was one of the best lunches I've had in a long time! The best way I can find to describe it is...3 parts savory to 1 part sweet...all parts freakin' good! (My mouth is watering as I type this) And for only $8...I thought it was a deal. It's also worth mentioning that they've got a great breakfast menu and one of the best cups of coffee that I've had. Check it out...tell them Hank sent you. They'll reply..."Who is Hank?!?"...and you'll say..."I don't know!". Then there will be an awkward silence. At this point...feel free to talk about the weather, the economy or politics...those are always good conversation fillers.
For me, Marche’ will always be the place where Jack White first had the opportunity to shake my hand. (lucky devil) But besides that, Marche’ is certainly now (and hopefully, will always be) my favorite breakfast place of all-time in Nashville. This is the one place that my Williamson County friends are truly envious of. Great, imaginative food, consistently good service and a panoramic view of Main Street… what could be better? In Nashville, not a whole lot. Other than Crema, this is the place I try and schedule the bulk of my morning meetings so as to enjoy the company, atmosphere and food.
For lunch today I had the Boar’s Head Hot Roast Beef Sandwich. It was great. And by great, I mean awesome. What else do I need to say? I suppose if I were forced to make a critique about lunch, I would have preferred that the baguette be toasted, but that would have been the icing on the cake. But the cake was delicious. And by cake, I mean the roast beef sandwich.
One request for Margot though, please bring back the poached eggs on creamy-tomato-polenta. I’ve tried to recreate this at my house (came somewhat close) but I really need this back on the menu. Seriously. Best breakfast ever...
Oh, and happy birthday Eddie! You’re getting OLD.
Thanks Eddie for that illuminating review. And that does it for another installment of Nashville Eats It’s ABCs. Next time won’t you eat with….
Wednesday, November 5, 2008
What happens when you arrive at the letter L, wonder where to eat lunch AND aren’t really in the mood for Mexican food? You freak out, that’s what. And frantically scour the phone book + internet for the most obscure restaurant possible that doesn’t start with La, Las or Los. Not an easy task, friends. But it is possible. And the possibility that emerged was a little-known-to-us East Nashville soul food eatery on Douglas Street named Lil Cee’s. And here is the verdict…
I really liked Lil’ Cee’s! Not because it was in a swanky building in a primetime location, not because a fancy menu, not because it was it was the most perfect dining experience ever. I liked it because it was REAL. That was their X factor. It trumped the fact that it wasn’t the cleanest place in the world (health score of 82...not bad...not great)...that they didn’t have the first 2 things I tried to order off the menu...and that the soft drinks were paid for at the register and then bought out of a pop machine (weird). None of that was a concern of mine...because as I was sitting in there watching the steady line of neighbors coming in to eat...it hit me that Lil Cee is making good food for the people that he lives and works with. That’s a pretty great thing! I got the baked chicken, mashed potatoes and green beans w/ fried cornbread. The chicken had a great flavor, as did the green beans (it tasted like there may have been some brown sugar in there). The fried cornbread was pretty awesome too...it was basically a cornbread donut...which isn’t a bad thing in my opinion. Overall...if I found myself in that part of Nashville during lunch hour again...I’d go back.
I was in the mood for some comfort food and I must say, Lil Cee's was surprisingly comforting. The meatloaf and mashed potatoes were fresh and flavorful, and the portions were quite generous for the price... a great value. Although the building looks a little run-down, the tables and chairs were very clean. The owner was real friendly and made us all feel welcome.
This is the kinda place that I like to pull up to. An unassuming, gray cinderblock exterior that houses who-knows-what-kind-of-food on the inside. We walked in the door to find run-of-the-mill interior, BET blaring on the TV overhead and a small but eager line of folks moving down the steam table to get their grub on. This place is not unlike a place like Monell’s Express on 8th Ave South as far as the low-rent vibe goes, but much better food. Lil Cee’s employees were of the friendly but no-nonsense sort and the owner and/or manager made note that we were evidentially not regulars and asked how we found the place. (The phone book, said we.)
I ordered the fried chicken, red beans and turnip greens, all of which were good. Not mind blowing, not lousy, but good. Solid. I also ordered the grape drink out of one of those convenience mart type juice fountains. It seemed appropriate for my meal somehow. So while everything was good and tasty, there one was super-great part of my meal. The hot water cornbread! This freakin’ cornbread rocked my world and was the second best I’ve ever tasted (first place goes to Nero’s Grill’s famous corn cakes in Green Hills..). Lil Cee’s does cornbread RIGHT. High-five, thumbs up, five stars.


We accept reservations for parties of up to 8 and always keep room for walk-ins.
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Unfortunately, at this time we cannot accept reservations via email or social media.
Jared A. Barker, 28, General Manager, The Red Hen. Barker earned a culinary degree from Johnson & Wales and continued cooking even while making the switch to front of the house after his boss at New Heights offered him a serving job.
Wildly creative crostini populate fall menus across town—and make for a trend worth savoring. Crostini, those delightfully crunchy little slices of toasted bread teeming with all kinds of savory goodies, are all the rage in Washington, popping up on some of the most alluring menus.
Changes are afoot at Red Hen, the neighborhood Italian spot in Bloomingdale -- but, fear not, it's nothing too dramatic. Krystal Cripe, who has been the restaurant's sous chef working under chef and co-owner Michael Friedman since it opened in April 2013, is now Red Hen's chef de cuisine.
The Red Hen co-owner and Beverage Director Sebastian Zutant hopes to one day start his own wine label. In the meantime, he's partnered with Virginia Wineworks in Charlottesville to create a rosé for the Bloomingdale restaurant called Dahlia. It will make its debut on Monday.
Since opening in spring 2013, The Red Hen has garnered praise for its rustic menu and focus on being an approachable neighborhood restaurant. But that fame has also created long wait times for tables — sometimes up to three hours during prime hours. Jockeying for space here can get competitive and even sparked a debate recently about bar seating etiquette.
On a scrubby block in a working-class neighborhood east of Rock Creek Park, plopped down among cheap hair salons, a dry cleaner and a sad-looking liquor store, the future of dining in Washington, D.C., has arrived.
Orange wine? Anything co-owner Sebastian Zutant wants us to drink more of, count me in. Intriguing wines at user-friendly prices make this bustling newcomer in Bloomingdale worth crossing town for, but so, too, does the relaxed Italian cooking from Michael Friedman. Like Zutant, the chef is an alumnus of the wine-inclined Proof in Penn Quarter; their partner, Mike O'Malley, makes sure the dining room, accessorized with chicken art, runs smoothly.
If Seth Godin or any other motivational speaker of the tech age were to craft a mission statement for the ambitious indie restaurant, it would probably go something like this: Don't try too hard to impress us. The appearance of effort is a drag on our overburdened souls. Give us the sort of dishes we might cook at home for a simple weeknight dinner.
It is time now—drumroll, trumpets, gongs.—to announce the winners of the 2013 Eater Awards. In over a dozen categories in 27 cities, the winners comprise a diverse group of the finest and most interesting chefs, operators, and characters in the continent that have defined this year in dining. We applaud them. You are hereby instructed to applaud them.
It's called "drinking with our eyes" -- the way many of us choose wine bottles based purely on our reactions to their labels. But the science behind wine marketing reveals a great deal about the collective psychology of consumers. We explore the secrets some marketers employ to appeal to consumers and learn how to judge wine by factors other than their labels.
I use a lot of song titles and lyrics in my drink names. This one in particular comes from a Tom Waits line, and it's based off of a negroni, but made with mezcal. So I guess you could call it a "Mexican negroni." I chose mezcal over tequila because of its characteristic smokiness; tequila is smoother because it's distilled twice, not just once. That can make mezcals a bit strong for some, but it works great here. I've been using Don Amado's Plata, which is their white mezcal.
Michael Friedman, chef of the Red Hen in Washington, D.C., offered this Roman-style gnocchi, which is baked and more straightforward than traditional gnocchi. Harder to mess up. Just as delicious.
With so many new Italian restaurants opening this spring, I've been eating a lot of pasta and pizza lately. But amid all these carbs, there's one dish I keep coming back for: The Red Hen's mezze rigatoni with fennel sausage ragu.
Remember when you would ask which wines a restaurant offered and the waiter would reply, "Red, white and pink"? Nowadays, your options might include an unexpected color.
Orange wines are a small drop in the ocean of wine available to us, but they have become a significant niche, even earning their own subheading on restaurant lists. In the District, the Red Hen, Ripple and Dino offer orange wines as a distinct category.
In April, Michael Friedman (a Lettuce Entertain You Enterprises alum), chef Mike O'Malley, and beverage whiz Sebastian Zutant (the latter two who both decamped from Proof) opened their first restaurant, The Red Hen (1822 1st Street NW), a stylish spot that showcases Italian-inflected American fare. The 60 seat space is youthful and sophisticated, thanks to abundant natural light, tables fashioned from reclaimed Nicaraguan wood, and an imposing orange embossed leather bar.
Red Hen opened last month on an unassuming corner in one of DC's emerging neighborhoods, bringing Italian-influenced American cuisine and the perpetual aroma of campfire to Bloomingdale. The restaurant is headlined by two veterans of the Chinatown mainstay Proof, chef Michael Friedman and beverage director Sebastian Zutant, who focus here on seasonal mid-Atlantic ingredients and flavors from Northern Italy.
For all of us nearing middle age, or slogging through it, yes, there is a benefit in eating a Mediterranean-style diet rich in fish, nuts, vegetables and fruit.
A new study published in the Annals of Internal Medicine finds that women who followed this pattern of eating in their 50s were about 40 percent more likely to reach the later decades without developing chronic diseases and memory or physical problems, compared to women who didn't eat as well.
Bloomingdale's renaissance–marked by the openings and discoveries of some of our favorite spots to grab a bite–is getting yet another restaurant we know will fast become a must-try for everyone in the city. The best news? The Red Hen opens today with Italian-American cuisine that features, surprisingly, many items incorporating its wood-fired grill. Of course you'll be able to taste the oven-grilled tender smoked meats and vegetables, though you may also detect a smokiness in their gelato, whose vanilla beans are roasted whole.
It's almost that time. Time to get a giant stack of wood, build a searing fire and start roasting all manner of flora and fauna over it.
Or you could just let these people do it for you.
Say hello to The Red Hen, a homey new Italian date spot with a healthy respect for wood and fire, opening in just a couple hours in Bloomingdale.
Restaurant-wise, 2013 was a record year. More than 25 new spots opened on 14th Street alone. To help you decide where to sup in the months to come, here's our list of 21 superlative dining spots.


Chocolate Cheesecake Muffins are probably my favorite on the go breakfast. The real reason? They taste like dessert! It’s almost like you are having a cheesecake brownie for breakfast, which in my opinion, is the best thing on the planet!
I also love how incredibly easy they are to make and how filling the are, and needless to say, I love how the creamy cheesecake part works as a topping, so you don’t need any extra spreads or syrups or anything to keep them tasting delicious.
The other thing that really makes me happy about this recipe is how cute they are. I prefer to bake them so they are bite sized which amps up the fun x1000. However, if you are more traditional and prefer your muffins to be big, just keep up with this recipe and bake them for a slightly longer time. The result is going to be just as delicious.
And can we please talk about that cheesecake swirl? Oh my gosh, it’s real cheesecake! I mean anything with cream cheese makes my heart happy, but truth to be told I prefer cheesecake a million times more, so when I was developing this recipe I knew I wanted to incorporate the cheesecake in there somehow and still keep it on the breakfast side of things. Thankfully, this recipe completely achieves it!
The secret to being packed with cheesecake and not overly sweet and too dessert is making the chocolate part less sweet. Basically, I’m taking out a lot of sugar from the chocolate batter and instead swirling in all the cheesecake I can.
When it comes to having dessert for breakfast, it’s all about balancing the flavors and making sure it’s delicious but breakfast appropriate at the same time, and these Chocolate Cheesecake Muffins nail it perfectly!
For the Chocolate Batter
⅔ Cup butter
⅓ Cup sugar
1 Cup milk
1 Tsp vanilla extract
½ Cup cocoa powder
1 ½ Cup all-purpose flour
1 Tsp baking powder
For the Cheesecake
⅓ Cup cream cheese
⅓ Cup sugar
½ Tsp vanilla extract
Preheat oven to 350F.
For the chocolate batter, mix the butter and sugar in a bowl.
Beat in the eggs, one at a time. Add the milk and vanilla extract.
Slowly and while whisking incorporate the cocoa powder, flour, and baking powder. Mix until no lumps are left.
In a separate bowl, mix the cream cheese, sugar, egg, and vanilla extract. Mix until well combined.
Line a muffin pan with muffin liners and pour the chocolate batter into them, then add the cheesecake batter and gently fold it.
Bake for 20-25 minutes.
Remove from the oven and let them cool down.
Serve and enjoy.


FRUIT TREE PROJECT
This is a programme that brings fruit tree orchards to schoolyards, improving the environment around schools while creating a source of tasty nutritious snacks for decades to come in Baringo and Elgeyo Marakwet Counties in Kenya. We chose fruit trees because of their environmental, health and economic benefits.
Baringo and Elgeyo Marakwet fall under arid and semi-arid lands which face regular and prolonged droughts every year. During these periods, people (especially children) suffer from acute malnutrition and starvation.
The project aims at establishing 200 orchards in 200 schools with at least 200 fruit trees each of different types. Not only will our schoolyard fruit orchards help the environment and improving nutrition among the children but they also give teachers an excuse to hold class outside when it’s time for science lessons.


Delhi, Gurgaon, Noida is on peek of Covid-19. Everyday situation is getting worst and this may leading many health issues. Hypertension is one of such great concerns heard everyday by the surroundings. Isn’t it? While it’s not safe to go outside for treatment, you can overcome it by adopting healthy habits. Eat organic, eat natural as much as you can. Whenever you buy organic grocery online in Noida, Gurgaon or Delhi, make sure your diet have these foods that will help you get rid of hypertension.
While digging into details let’s first know a little information about hypertension.
What is Hypertension?
Hypertension, or high blood pressure, refers to the pressure of blood against your artery walls. Over time, high blood pressure can cause blood vessel damage that leads to heart disease, kidney disease, stroke, and other problems. Hypertension is sometimes called the silent killer because it produces no symptoms and can go unnoticed — and untreated — for years.
Diet plays an important role in maintaining healthy blood pressure numbers. The summer season offers you a variety of fruits that are loaded with nutrients.
Buy organic grocery online in Noida, Gurgaon, and Delhi
Include these food in your diet:
1. Leafy Green: Potassium helps your kidneys get rid of more sodium through your urine. This in turn lowers your blood pressure.
Leafy greens, which are high in potassium, include:
- Romaine lettuce
- Chinese Cabbage
2. Berries: Berries, especially blueberries, are rich in natural compounds called flavonoids. Blueberries, raspberries, and strawberries are easy to add to your diet. You can put them on your cereal or granola in the morning, or keep frozen berries on hand for a quick and healthy dessert.
3. Bananas: Eating foods that are rich in potassium is better than taking supplements. Slice a banana into your cereal or oatmeal for a potassium-rich addition.
4. Salmon and Fish with Omega -3S: Fish are a great source of lean protein. Fatty fish like mackerel are high in omega-3 fatty acids, which can lower blood pressure, reduce inflammation, and lower triglycerides.
5. Avocado: Avocados may also do wonders for your soaring blood pressure levels. Avocados are packed with oleic acid, which can reduce high blood pressure and cholesterol levels.
So what are you waiting for? Include these fruits in your diet and see the change for yourself.


The holiday season draws to a close with lots of good memories of family times spent together.
During these busy days, we shared gifts and laughter & food. However as most of you know who have hosted such times, there is a lot of advance preparation.
For our family, I looked to my traditional favourite recipe books for those recipes that have stood the test of time and taste. I did try a new-for-me version of butter tarts. Rather than following the usual recipe from a book and unable to just whip up the new batch from memory as my mother used to do, I tried a new recipe that I had clipped from a newspaper.
I am not averse to trying new recipes, however, this one had an unexpected result. Some of the long-awaited butter tarts, typically amber gold in colour like this one, had some small pale blobs on the surface when I took them out of the oven. Turns out that the eggs had not mixed in with the other ingredients. Dismayed to say the least, I taste-tested one. The sweetness was there but, one small portion carried a taste that was closer to French toast than melt-in-your mouth butter tarts. I wondered how to proceed. Should I camouflage the delicacies with vanilla ice cream, a dollop of whipped cream? What to do? Sadly in the rush to set the table, dessert did not get further consideration before it was plated. My usual blue ribbon butter tarts caused a few chuckles at the table before brave spirits took some bites. They were not disappointed but the experience for me was not great.
Sometimes it is better to stay with the old, out with the new!
Note: My first post for this year is written in response to the theme “new” at https://dailypost.wordpress.com/dp_photo_challenge/new/.


The Bangkok International Taste Experience (BITE) will be Thailand’s biggest gastronomic event of the year. A gathering of world-class chefs and food enthusiasts from around the globe for a one-off foodie extravaganza.
Gert De Mangeleer
Gert de Mangeleer caused quite a stir when he took over restaurant Hertog Jan in 2005. Just one year later, the restaurant won its first Michelin-star, followed by a second in 2009 and a third in 2011, which it has maintained ever since. Despite his success, Gert still believes that cooking should be about passion and fun, and his food is a representation of this, with simple dishes using surprising combinations, packed with great flavour.
Gaggan is a colossus in the world of fine dining, having introduced “progressive” Indian food to Thailand and establishing a sensory way of eating that has received widespread acclaim. His eponymous restaurant placed No.1 for three consecutive years on the Asia’s 50 Best Restaurants list and is currently ranked No.7 on The World’s 50 Best Restaurants list. Gaggan was awarded two Michelin-stars in 2017.
LA MAISON DE LA NATURE GOH, JAPAN
Takeshi Fukuyama started his career as a trainee chef at Ile de France, working his way up to head chef at Mercury wine bar and restaurant. He founded La Maison de la Nature Goh, in Fukuoka, Japan, in 2002 and is currently ranked No.31 on Asia’s 50 Best Restaurants list. In 2020, Fukuyama plans to go into partnership with Gaggan, opening a restaurant together on the northern shore of Japan’s Kyushu Island.
THE HOUSE ON SATHORN, BANGKOK
Fatih Tutak's “fun dining” concept is as famed as the building in which his restaurant, The House of Sathorn, is placed, with each dish taking inspiration from his travels around Asia. Born in Istanbul, Fatih was inspired by his mother's home cooking and joined Turkey's culinary school before working in various international kitchens. The House of Sathorn placed No.36 on Asia’s 50 Best Restaurants.
Gastronauts Asia is an international community for lovers of good food and fun. They stage dynamic gastronomic events and culinary happenings in Asia and beyond.
Arnaud Dunand Sauthier
Arnaud Dunand Sauthier, from the Mandarin Oriental Bangkok's Le Normandie restaurant, was recently awarded two Michelin-stars when the Michelin Guide launched in Bangkok in December 2017. The French chef has over two decades of experience in fine dining, having worked with renowned culinary talent worldwide, including Georges Blanc in Vonnas and Marc Veyrat in L’Auberge de L’Eridan.
Signum's restaurant is a pure gastronomic experience of Aeolian flavours, led by Martina Caruso, the Michelin-starred chef, in Salina on the island of Sicily. Martina's cooking is a continuous evolution, leaning on the seasons and abundance of local produce from the island. Last year, Identità Golose awarded her The Best Female Chef 2017 Award and she remains the youngest Italian chef, at 29, to have conquered the legendary Michelin star.
US-trained chef Thitid "Ton" Tassanakajohn graduated from The Culinary Institute of America with the highest scores in his class, then cut his teeth at Eleven Madison Park, The Modern and Jean Georges, before returning to Bangkok and opening Le Du. Since opening his restaurant, the young chef has made serious waves in the city, as well as placing No.37 on Asia’s 50 Best Restaurants list.
After travelling through South East Asia in 2016, John fell for the culture, food and lifestyle of the region and decided to make the big move from his native US. Shortly after, he met Tim Butler and joined the Iniala team as Chef Du Cuisine of Esenzi in Phucket. John started his career in San Francisco and built his foundation of cooking at Nancy Oak's Boulevard Restaurant. He now calls Thailand home and travels often in search of the best ingredients.
54 Naradhivas Rajanakarindra Soi 4,
Sathorn Tai Road, Sathon,
Yannawa, Bangkok, 10120 THAILAND
Tel: +66 2286 7821
Josean Alija is the creative force behind Nerua, located within the Guggenheim Museum Bilbao. Dishes are small but striking as befits an alumnus of superstar Catalan chef Ferran Adrià. His approach is meticulous, almost clinically so, with nearly all the dishes served on simple white plates with just two or three ingredients and produce sourced primarily from the Mediterranean. The restaurant was awarded a Michelin-star in 2011.
Chef Bo &
Thai-born Duangporn Songivsava (Bo), has always had a passion and desire to create exceptional Thai food. This has amplified over the years since opening Bo.lan with Australian-born Dylan Jones. The two met while working at Nahm in London and together created one of the most respected restaurants in Bangkok. Bo was voted Asia’s Best Female Chef in 2013 and Bo.lan currently has a placing of No.19 on Asia’s 50 Best Restaurants list.
Head chef Tim Butler, who hails from New York, exhibits genuine creativity in the Eat Me kitchen, fusing influences from around the world. The famed Bangkok restaurant is a staple in the city’s flourshing culinary dining scene and Butler’s ever-changing menus and daring flavour combinations has put him at the very top of the city’s culinary elite, along with a No.31 placing on the Asia’s 50 Best Restaurants list.
Prin is the former head chef of Nahm, the first Thai restaurant to receive a Michelin star. From a family of farmers and academics in Chiang Mai, Prin came to the kitchen late in life, starting to cook at 30-years-old. Working at Sala Rim Nam, he was approached by David Thompson and left to run the kitchen of Nahm London, where he worked for three years before returning to Bangkok to head up the Nahm at The Metropolitan.
Hailing from Italy, Christina is an insp[iration in the mostly male-dominated field of haute cuisine. While respecting the tradition of Italian food, she works with a creative flair, incorporating from Texan to Puerto Rican influences. Awards from culinary guides followed and in 2010, she won a Michelin-star for her highly modern cusine, one of a select group of females to do so.
Thomas & Mathias Sühring
Thomas and Mathias Sühring, the driving force behind Bangkok restaurant Sühring, entered Asia's 50 Best Restaurants list just one year after opening their eponymous restaurant. Their modern German food in a beautiful house is charming everyone from the Thai locals to gastronomes from across Asia and beyond, earning them a Michelin-star when the Bangkok Michelin Guide launched in 2017.
Arnie Marcella is the creative force behind Bunker, the nouveau-American-inspired restaurant. Growing up in New York, Marcella graduated from the Culinary Institute of America before working his way through numerous Michelin kitchens. A devotee of Bangkok’s markets, he is obsessed with quality of produce and has established relationships with local farmers, fishermen and producers to showcase their superior ingredients.
Issaya BANGKOK, THAILAND
Arisara 'Paper" Chongphanitkul
chef Paper, is a rising star on the Thai and international culinary scene. After completing her formal education at the Gastronomicom pastry school in France and interning at the Beau Rivage Hotel, she also worked alongside pastry greats Sadaharu Aoki, Hugues Pouget and Laurent Gerbaud. In 2011, chef Paper returned to Thailand to work with chef Ian Kittichai at the award-winning Issaya Siamese Club. In addition to being Issaya's La Pâtisserie’s Executive Chef and a Founding Partner, she is also the Executive Pastry Chef of Issaya Siamese Club. In 2016, she co-published the Issaya La Pâtisserie Pastry Cookbook with Kittichai.
The Royal Ballroom, Mandarin Oriental Hotel
2.00 - 2.30 pm Guest Registration
2.30 - 4.00 pm Gastronauts Forum Session #1
4.00 - 4.30 pm Networking / Coffee Break
4.30 - 6.00 pm Gastronauts Forum Session #2
Forum Price: FREE
Sala Rim Naam, Mandarin Oriental Hotel
6.00 - 6.45 pm Apéritif on the Terrace
7.00 - 10.00 pm 15 Course dinner
Dinner Price: THB 11,000 NET
inclusive of food, wine and beverage


Advanced Nutrition Programme Nail Science is a food supplement consisting of vitamins, minerals and lysine and includes copper and zinc, minerals which aid in maintaining healthy, strong nails. Containing: Zinc, Vitamin E, Vitamin D, Vitamins B12 & B6, Vitamin A, Iron, Copper, Calcium. How to use: Take two capsules daily with food. Do not exceed the stated recommended daily intake. This product should not be used as a substitute for a varied and balanced diet and healthy lifestyle.


Pecorino Sardo Gran Cru is produced in Sassari (Sardinia) with 100% sheep's milk. The texture and flavors remind me of Parmigiano-Reggiano, probably because the same cheese-making techniques are used on both cheeses. This rich, nutty, slightly salty cheese is aged 20 months and has a mild, fruity finish. We like to serve it with one of the spreads made by the same company - my favorite is the Fresh Pears with Balsamic Vinegar of Modena, but it also works well naked with a glass of full-bodied red wine.
However, Gran Cru is versatile - not only does it work on a cheese board, but it's great for cooking. I found a cool recipe (below) for Sardinian Gnocchi - deelish! I know what we're having for dinner...
- 1 lb durum wheat flour (semolina)
- 3.5 oz lard
- 3.5 oz lean veal, chopped
- 3.5 oz lean pork, chopped
- 1 lb tomato sauce
- 2.5 oz Pecorino Sardo Gran Cru, chilly, grated
- 1 onion
- 1 sprig parsley
- 1 sprig rosemary
- salt & pepper
Work the semolina with a generous tbls of oil, a pinch of salt & pepper, and a small amount of water - just enough to obtain a soft but consistent mixture. Divide into pieces, shape into 2cm diameter sticks, and cut these into a length of 3cm. Dimple with your fingers, and then line them up, floured, on a pastry board.
In a pan, put 1 tbls of oil, the chopped onion, the lard, and saute. Add the chopped meat, chopped parsley and rosemary, and continue to saute. Blend in the tomato sauce and 1 ladle of water. Cook slowly for 1 hour, adding more water if necessary.
Cook the "gnocchi" in abundant salted water, drain them and dress with the sauce and the grated Gran Cru. Serve hot & enjoy!


By Nicole Spain, Registered Dietitian
Over the month of November, you’ll see a transition to our new Fall/Winter Menu. In the newest edition of the menu, you’ll find more hot cooked meals served at breakfast and lunch. We will be featuring a few recipes from our cook’s contests including Fiesta Beef Potato Skins, Vegan Stuffed Pepper Soup, Cauliflower Gratin and Cheddar Chicken & Broccoli.
We’re excited to share that we will be offering a new cracker: The Champ Cracker! It’s a whole grain flat buttery cracker that will pair nicely with soups, chili and stews.
You’ll also find clementines coming back to the menu as citrus season draws near. Not only do they taste like a burst of sunshine on a cold winter day, but they will also give the kids a boost of vitamin C to help with cold and flu season – especially important this year.
As we continue to offer more vegetarian entrees, you’ll see some new options including Organic Tofu & Potato Casserole, Vegan Spanish Rice, and Surprise Organic Tofu Pasta. In addition, the kids’ all-time favorites will be back on the menu such as West India Channa, Golden Apple Oatmeal and Chickpea Biryani! You can even try this one at home!
Vegetable Oil - 1 tbsp
Onions, chopped - 1 C
Garlic, minced - 1 tbsp
Ginger, ground - ½ tbsp
Chili Powder - ½ tsp
Cumin - 1 tsp
Yogurt, plain - 1/8 C
Cinnamon - ½ tsp
Turmeric - ½ tsp.
Chickpeas, drained & rinsed - 15 oz can
Tomatoes, diced & drained -10 oz
Vegetable Stock - 4 C
Brown Rice - ¾ lb
Season to taste (Salt & Pepper)
Heat oil over medium heat. Sauté garlic and onions until translucent. Add the ginger, chili powder, cumin and tomatoes, stirring constantly for 5 minutes.
Turn down to low and add yogurt, turmeric and cinnamon. Cover and cook for 5 minutes.It may be necessary to add a little water if the mixture becomes too dry and starts to stick to the pan.
Add chickpeas and stir to coat. Cook until there is very little thick gravy left.
In a medium sized pot, heat the vegetable stock and then add rice and stir well. Add the chickpea mixture and gently stir. Bring to a boil. Cover tightly, turn heat to low and simmer for 20 minutes. Do not lift the lid or stir while cooking.
Recipe adapted from www.allrecipes.com.


Here at Roark and Co, we absolutely love love love the evolution of food and fresh produce that is grown and made right here in Perth! Which is why we are committed to only using local produce partners in our premises. Every one of our partners has a great story to share which is why we’ve created this page for you to enjoy….
Perth freshest Kombucha, made locally, we are stocking Kommunity Brew’s bottled range of delicious Kombuchas for you to enjoy….
Located in Hamilton Hill, Fremantle, This Breadtime Story began in a farm house in Germany.
The art of baking traditional handcrafted sourdough bread was handed down to Evelyn Krumholz by her grandmother and brought to life in her woodfired oven.
Now living in Fremantle, Evi has brought her passion baking and serving delightful healthy food to families and cafés in WA.
Made in the WA hills, this awesome, spreadable cashew cheeze that goes in whatever you like and is also suitable for anyone with dairy intolerance.
Cheezus Cheeze – It’s cultured!
Our coffee is sourced from local company Antz Inya Pantz. When it comes to coffee, their focus is on quality. This means first-rate coffee beans, excellent coffee roasting equipment and highly skilled coffee roasters. Freshness is also very important at Antz Inya Pantz Coffee Company. They roast virtually every day to ensure the coffee available in-store and the coffee delivered to you is as fresh as possible.
Crunchbox is a Perth based catering company specialising in animal product free, plant based desserts, with a passion for food and wellbeing.


Tucked away down one of the few dirt roads still around, is RockBottom Farm.
RockBottom Farm has been farmed the same way, pesticide and herbicide free since since 1974.
In the early days of the farm, Steve shipped fresh produce to restaurants and commercial customers in Vancouver and as far down Island as Sooke. As local demand for Steve’s produce increased the farm became known within the local restaurant circle for offering fresh basil, something few people were growing at the time.
Steve, is a founding member of the Comox Valley Farmers market since 1992. Since that time, every Saturday from May – October Steve can be found at the market. This year is the exception, with Covid 19 moving farm sales online.
Steve’s passion though…growing tomatoes! Steve loves tomatoes. Growing them, talking about them, tasting them and grafting them. He has continued growing the variety Rocket, developed in the 1950s/60s, when the original Rocket variety ceased to be available commercially. The seed is now available through Good Earth Farms, known as Merville Rocket tomato.
He is currently working to stabilize a late blight resistant open pollinated Roma variety he refers to as Sport.
Steve is interviewed by LIFT Comox Valley.
Please send email inquiries to email@example.com


Are you ready for an experience unlike any other?
Elevate your palette with a contemporary blend of Euro-Latin fusion expertly handcrafted in each dish. A warm ambiance, impressive menu, and focus on hospitality makes Bovino Lounge the premier spot for an intimate dining experience, celebrating special occasions, and everything in between.
Share a plate, share a moment.
Share plates of creative fusion tapas or enjoy our wide selection of entrees. Craving something light? Try our renowned sweet crêpes.
Be our guest…
At Bovino Lounge, a warm ambiance welcomes you and hospitality abounds. Take a peek inside our restaurant!
Cheers to that!
Enhance your meal with one of our handcrafted cocktails, made from fresh ingredients. Or a variety of craft beer sourced from local micro breweries. Pair your dish our wide selection of wines that are kept fresh in a state of the art delivery system, ensuring each glass is a fresh pour and served at the correct temperature.


Making changes isn’t easy – we are very proud of Lauren for her progress, commitment, and trust! Lauren has been crushing workouts at TCSC for awhile now. Given her dedication to working out, she figured it was time to get her nutrition on track. Prior to working with Carlee, Lauren was eating well under 2000 calories per day and too little protein. She now consumes anywhere between 2300-3000cal per day, but she does not focus on hitting exact numbers. Lauren has never counted “macros” or calories, but instead focused on learning to consume adequate protein for her body, to structure complete meals made up of whole/minimally processed foods, and proper meal timing around her workouts.


Back by popular demand and for those who were hibernating during our March Maple Madness! Saturday, May 21st, we will be serving up our maple pulled pork sandwiches and maple cinnamon rolls. Come see us in the store between 11am and 3pm before they sell out!
The sweetest time of the year is just around the corner! Come celebrate the maple syrup season with us with sugar shack experiences, maple trivia, winter walking trails and maple-themed treats. Every Saturday and Sunday in March beginning March 5th - 10:00 AM to 4:00 PM.


What is great about green juicing is everything. It also means that whatever goes into the green mixture that does make this special green juice doesn’t have to be green in color. What does this mean? Please read on to learn more. You will be happy to find out that your green juicing can have other fruits and vegetables mixed in that don’t have to actually be green in color or green in fruit or vegetable description.
One of the top not so green vegetables that would be great to add to green juicing is no other than carrots. Why carrots? The answer is simple to give. Carrots are very healthy to eat and to drink or a combination of both. Carrots won’t only sweeten the taste of green juicing. They will also add health value to the drinking of the juicing itself. Carrots are loaded up with all sorts of wonderful things that are given to them by nature.
Despite the fact that carrots are considered to be a very common type of vegetable in the United States. They are very not so common when it comes to providing a wide array of very powerful health benefits for one’s health. Therefore, they are far more than just a common vegetable, they are a necessity for wonderful nutrition and a whole bunch of other key vitamins that we do need every day in our lives. What does this mean for all of the green juicers out there? It means something simple and great at the same time. You can use carrots to sweeten the taste of your green juicing and also to sweeten your health at the very same time. Two benefits for the price of one.
The history of carrots is not something new. It is something that has been around since ancient times. Carrots have always been prized for their medicinal qualities and this is something that goes far back in time. The fact that they can only make green juicing a whole lot better is also not something new. However, if you have never used them before, along with your green juicing. It will definitely be something that is new and welcome to you for all the right reasons from a total health aspect that is inviting.
What are some of the benefits that carrots do have health-wise? Carrots do contain a high volume of Vitamin A naturally and this does come straight from its beta carotene content. Beta carotene is good for the health of one’s eyes and much more. Some of the other highly important vitamins that carrots do have are no other than Vitamin C, Vitamin K, and Calcium. Vitamin A is derived directly from beta-carotene. Beta-carotene is turned into Vitamin A by the liver and is one of the vitamin necessities that we do need every day to be healthy and strong.


This is my last drop of homemade rice wine, into the bowl of Mee Suah soup this morning. I had a whole bowl by myself this afternoon and I am really satisfied with it. Gosh, I think I eat more than a confinement lady. Yesterday morning when I was at the shop buying some pork ribs, the taukeh gave me a small piece of pig’s liver and a piece of pig’s kidney for FREE. I told Dearie Suki this taukeh really seng mok because I am his frequent customer. I go there once a week but every time I go there I am sure to spend a lot of money on buying pork and ribs.
So here you go, my Rice Wine Mee Suah this morning is with pig’s liver and kidney and wood’s ear fungus.
1 piece pig’s kidney, cut into thin slices
1 piece pig’s liver, cut into thin slices
1 small piece wood’s ear fungus, soaked in water and cut into thin slices
Some sesame oil
1 piece young ginger, cut into thin strips
Salt and sugar to taste
1/2 bottle of glutinous rice wine
1 bundle of mee suah, washed and drained
1. Heat sesame oil in pan. Saute the younger till fragrant.
2. Add in wood’s ear fungus and stir fried for a minute. Add in water and let it boil.
3. Once boil pour in the glutinous rice wine, pig’s kidney, liver and mee suah.
4. Season with salt and sugar and let it simmer for a minute or till the liver and kidney is cook. Dish up and serve hot.


Best enjoyed at Wow restaurant. Coated in batter and lightly fried. served with dipping sauce.
Slices of fresh seafood served on a bed of julienne mooli, soy and wasabi.
Freshly made to order
Classic rolled sushi
inside out roll
Dishes on rice served with miso soup
miso soup, salad, tofu and rice
Dashi, Soy and mirin based soup Choice of noodles: Udon (white wheat noodles) or Soba (brown buckwheat noodles)
Choice of noodles: Udon (white wheat noodles) or Yaki Soba (yellow egg noodles)
Sorry, we are unable to substitute any of these ingredients.


Where: At the corner of Fifth and Canal, near the
Price Range: $
Louies is a remarkably
successful recreation of the ambiance of New Yorks Little
Italy section tiled floors, marble-topped tables, and cafe
chairs. The only hint you’re at Universal Studios is the cafeteria style serving area and the odd ceiling with its jagged edges and movie lights that remind you that the restaurant can do double duty as a film set.
The fare is standard Italian and just the basics. Cheese, pepperoni, and vegetable pizza is served by the slice or whole pie. Entrees include spaghetti and meatballs and fettuccine alfredo. Caesar salad and meatball subs round out the menu. There is imported Italian beer and wine as well as Bud and Bud Lite. In one corner of the restaurant, there is a counter selling gelato and Italian ice.
The quality is above average, as well, making Louie’s our favorite USF cafeteria. Louie’s is quite large and makes a good place to duck in out of the sun or rain for a rest.
Across from Louie’s, under the “Games and Amusements” marque, is a Starbucks serving coffee, cappuccino, and pastries, as well as a Ben & Jerry’s serving ice cream sundaes and smoothies.
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I have it. It's also connected to PCOS. I'm hypothyroid. I take Armour thyroid which is a natural thryoid. Synthroid, which most doctors prescribe, didn't work for me at all. Try to find a naturopath. Most will help with these issues. Chromium is good for blood sugar regulation. I take NOW Tri-chromium.
I've had the insulin issues since I was a child. Over the years I've read so much. What I've found works for me is to avoid processed sugar and processed foods. I eat protein and healthy fats at each meal. Keep in mind that a serving of Greek yogurt has something like 20 grams of protein. You should always buy full fat plain yogurt. Add your own fruit, honey, etc., to keep it healthy. I don't eat bread often and then it's Ezekiel 4:9. I NEVER eat cold cereal or candy. I eat some dark chocolate covered almonds when I really want a treat. I eat steel cut oats for any cereal. Boiled eggs are a great thing to keep in your fridge for a quick snack. I only have 2 fruits a day. I eat very clean; to the point I make yogurt and almond milk. I use raw honey and grade B maple syrup as sweeteners. While these are great substitutes for sugar, you can over use them. A bit in my oatmeal or tea, etc. Watch out for ingredients that are basically sugar. Even some brands of stevia add sugars. (SweetLeaf brand is the only brand I've found that doesn't add any other sweeteners.) Avoid all artificial sweeteners. They react in your body like sugar and are poison.
I'm fortunate that my husband and I both cook. I'm 49 and it's taken me this long to adjust to this so that I don't feel deprived or even think about soda, candy, bread, or pasta. Because I eat this way every day, I can splurge on a pasta meal or great bread every once in a while. Everything that's a treat must be the best you can possibly have. My goal is to remain healthy. I have a few other health problems so I work hard to keep my quality of life up. I think that the trick to all this is to go slowly - as slowly as your health allows. If you give up one thing and learn to not crave it, you've succeeded. Then you move on to the next thing and on and on.
I hope this helps and that I haven't offended you or anyone reading this. I have some very strong opinions about food. I just encourage you to listen to your body and what works best for you. I'm not on PTS as often as I used to be but please feel free to message me if you have any other questions.


Baked Stuffed French Toast
Both sweet and savory, this make-ahead brunch entree is stuffed with ham and Gruyere cheese and served with maple syrup. This family-friendly dish goes well with a green salad.
Unsalted butter, room temperature, for baking dish
1 14-inch loaf rustic bread, such as pane Pugliese, cut into 8 slices
8 thin slices ham, plus more for topping (optional)
8 ounces Gruyere, thinly sliced, plus more for topping (optional)
8 large eggs
2/3 cup whole milk
Coarse salt and freshly ground pepper
Pure maple syrup, such as Noble
Butter bottom and sides of a 9-by-13-inch baking dish. Make a deep slit in each bread slice to create a pocket. Stuff each with 1 slice of ham, then divide cheese evenly among pockets.
Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, gently pressing into egg mixture, and let soak 15 minutes. Flip bread You can soak the bread in the egg mixture for just 30 minutes, but the French toast will be even more delicious if you let it sit overnight. and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
Preheat oven to 350 degrees. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20 to 25 minutes.
Turn oven to broil, with rack 4 to 6 inches from heat source. Broil until bread is toasted and golden brown, 1 to 2 minutes. Serve hot with maple syrup.
You can soak the bread for as little as 30 minutes but the French toast will be even more delicious if you let it sit overnight.
It doesn’t matter whether the loaf you choose is Italian or French, as long as it’s wide and properly sliced. With a serrated bread knife, trim the ends, then cut the loaf into 8 slices, each 1 1/2 inches thick.


Some of you have asked what I have done to slow down the growth of the tumor in the past year, and I think it has been mostly diet and supplements. I want to share just a few examples of changes I have made in my diet and supplements, based on what I learned in the Cancer-Fighting Kitchen workshop. Maybe the most important thing I have learned is that we don’t all require the same nutrients for health. There are many deficiencies or things out of balance that can lead to cancer, and I need to test my body before I know what it needs.
There is a strong correlation between inflammation and cancer, and between Vitamin D deficiency and cancer. I have checked my Inflammation Level (C Reactive Protein blood test), and Vitamin D (also a blood test). Jeanne Wallace says the CRP should be lower than 1.0. When I first had mine tested, it was 4.0. After taking supplements (Zyflamend, Curcumin, and Bromelain) to lower inflammation, it is now 0.1.
Jeanne recommends a Vitamin D level of 60 to 80. When first tested, mine was in the 30’s. After several months of taking 10,000 IUs of Vitamin D a day, it was up to 65. I have maintained it at about 65 by continuing to take 2,000 IU of Vitamin D a day, and spending 15 minutes a day in the sun, when it’s possible.
When I was first diagnosed with breast cancer, I started eating a low-fat vegetarian diet because that’s what so many of the “experts” said was good for me. After 12 years of that and having annual recurrences of cancer, I learned that for my metabolic type (www.bloodph.com), I need to eat meat and healthy fats.
I learned from Jeanne that the research showing that meat was instrumental in causing cancer was all done using commercially raised meat in the US. These feed-lot cows are fed corn which isn’t their natural diet. Eating the meat of these animals contributes to omega-6 fatty acids in my diet. The same research done in Europe, using grass-fed/pastured meat, showed that it led to omega-3 fatty acids, and actually protects me from getting cancer. I try to include grass-fed/pastured meat, poultry, dairy, or eggs in every meal.
It’s easy to do when I’m cooking at home, but not always possible when I eat in a restaurant. I’m grateful that is changing and many of the better restaurants (at least on the West Coast) are starting to use pastured meats and dairy products from pastured cows. When that quality isn’t available in a restaurant, I choose a vegetarian meal.
The Standard American Diet is heavy in omega-6 fatty acids. A body inhospitable to cancer requires an improved omega-6:3 ratio. To get that balance into my diet, I include:
Cod liver oil
Grass-fed/pastured meat, poultry, dairy, eggs
Black walnuts, flaxseeds
I avoid vegetable oils (olive oil is great), margarine, commercially-raised meat, poultry, dairy, and eggs.
This is just a small sample of the information that feels empowering to me. More next week.