Like most people, you probably know that eating too much sugar is bad for you. But do you know exactly why?
Everyone knows that sugar is bad for you, but most people don’t know why. In this blog post, I will discuss the negative effects that sugar has on your body and health. To understand exactly why sugar is bad for you, it helps to start at the beginning—how you get sugar in the first place.
Sugar is called “sugar” because it comes from plants with sugary juices, like sugar cane and sugar beets. The most common type of sugar in food is called sucrose, which is the main ingredient in table sugar. Other types of sugars, such as fructose, glucose and lactose, also occur naturally in some foods.
Your body needs some sugar to function properly. The carbs and sugars you eat give your body energy and fuel it can use right away. But once you’ve eaten more than your body needs right away, your body can store the extra carbs and sugars as glycogen. Any of the extra that your body doesn’t use right away gets turned into fat and stored in your body for later use.
So, what’s so bad about eating sugar?
Why is sugar bad for you?
It turns out that our bodies just don’t deal with carbohydrates and sugars very well, especially when we eat them in large quantities. Below I discuss some of the main reasons why eating too much sugar is bad for you.
- Chronic inflammation
- Oxidative stress
- Moodiness and tiredness
- Bad bacteria grow in the gut
- Parasites to grow
- Weight gain
- Cold & flu viruses to thrive
- Sleeping challenges
- Difficulty to concentrate
- Problem to exercise
- Worsens depression
- Higher risk of type 2 diabetes
- Increased risk of heart disease and stroke
- Headaches and migraines
- Increased risk of cancer
- Problems with fertility
"Make one healthy choice. then make another." - Unknown
Sugar causes chronic inflammation
Sugar, more specifically fructose, is bad for you because it causes chronic inflammation throughout the body.
This inflammation is caused by the overproduction of cytokines, small protein molecules that form part of the immune system (Corte & Buyken, 2018).
Cytokines are responsible for protecting us from foreign invaders such as viruses and bacteria, but also cause chronic inflammation in our bodies.
Chronic inflammation can cause fatigue, joint pain, and sore muscles. In fact, it wears down our bodies just as much as lack of sleep or stress.
That’s why you might want to cut down on sugar – especially fructose – which can turn into fat in the liver and make existing inflammation worse.
Sugar causes oxidative stress
Not only does sugar cause chronic, internal inflammation. It also bad for your healthy because it causes oxidative stress, which is caused by free radicals in the body (Markham Integrative Medicine, 2018).
Free radicals are unstable molecules that cause damage to healthy cells – just like rusting or rotting does to metal or wood.
Oxidative stress reduces cellular reproduction and function over time. The effects of oxidative stress include accelerated aging, brain degeneration, cardiovascular disease, and even cancer.
Sugar is one of the main causes of oxidative stress because it increases free radical production in the body.
Sugar makes you moody & tired
If you often feel moody or tired after eating sugar, it’s not in your head. Sugar is bad for you because it causes a quick rise of serotonin levels – serotonin is the hormone responsible for regulating mood and appetite in the body.
This rise causes an energy-boosting spike, which can make you feel more awake and alert. However, this is only very short-lived.
Unfortunately, after serotonin levels peak they quickly decrease, which causes you to feel irritable, moody, and lethargic too.
Plus, too much sugar will cause our blood sugar levels to spike. Subsequently, our body releases insulin to help regulate the glucose levels. If our body produces too much insulin in response to a sugar spike, it can cause our blood sugar levels to drop too low, leading to feelings of fatigue, weakness, and hunger.
This is commonly called “sugar crash.”
This is the same kind of cycle experienced by drug addicts – who also experience mood swings and cravings.
That’s why you might want to cut down on your sugar intake if you want to feel better both mentally and physically.
"To keep the body in good health is a duty, otherwise we will not be able to keep our mind strong and clear." - Buddha
Sugar makes bad bacteria grow in the gut
The microbiome is a community of trillions of microbes that live inside us and on our skin. The majority of these are bacteria, which help us break down food and fight off infections. But, not all bacteria are helpful.
You probably know that our gut contains “good” bacteria – bacteria that help us digest food and make some vitamins – but there are also bad bacteria in our gut, such as those responsible for chronic inflammation (mentioned above), depression, and weight gain.
Since sugar feeds all bacteria, good and bad, you might want to cut down on your intake of sugary foods if you want to avoid weight gain, chronic inflammation, and depression.
Sugar makes it easy for parasites to grow in the gut
Parasites are yet another type of microorganism that can make us sick. Not only do they live in our food, but they also live inside us – without us knowing it.
And because sugar feeds parasites as well as the good and bad bacteria already mentioned above, you might want to cut down on your intake of refined sugars such as table sugar and high-fructose corn syrup if you want to starve those parasites.
Sugar promotes weight gain
It’s well-known that sugar promotes weight gain. In fact, it contains almost no nutrients, which means it doesn’t fill you up for long – but it can make you put on weight quickly.
Because sugar is metabolized into fat cells in the body, high consumption of refined sugars can lead to obesity over time.
This is bad for your heath because obesity increases your risk of chronic inflammation, diabetes, and cardiovascular disease.
As such, to lose or control your weight and avoid chronic inflammation, tooth decay, and diabetes (and maybe even cancer), you might want to cut down on sugar as much as possible.
Sugar makes cold & flu viruses thrive
Just like bad bacteria, cold and flu viruses need sugar to grow. Many cold and flu viruses use the sugar in our bodies as a source of energy.
The more sugar, the faster these viruses can grow and spread through your system.
So, if you want to avoid getting sick during the cold season, it might be a good idea to cut down on sugary snacks now – especially those that are not natural sources of sugar, such as candy, processed foods, and soft drinks.
"Everyone got their poison and mine is sugar." - Derrick Rose
Sugar makes it hard to sleep
When you have a big sugar crash, after eating all those sugary snacks, your body releases adrenalin to compensate.
This can keep you up at night because the adrenalin also makes you more alert – even if your brain is exhausted from a long day at work.
Even when you do fall asleep, you’ll likely sleep less deeply and be more restless.
This is why some people like to eat sugary snacks before bedtime – but if you want a good night’s sleep, it might be a better idea to avoid them and opt for something less energizing instead (such as milk or whole-grain cereal).
You’ll be more relaxed and your body will thank you for it tomorrow morning.
Sugar makes it hard to concentrate
You might want to cut down on sugar if you experience a spike in your energy levels after eating sugary snacks, which can make you feel more awake and alert – but this is followed by a crash that can make you feel tired and groggy again.
These sugar crashes are bad for you because they can also make you feel scatterbrained and unfocused – especially if they happen several times throughout the day.
So, if you want to be more productive at work (and maybe even stay awake), it might be helpful to cut down on sugary snacks now.
Sugar makes it hard to exercise
Adrenalin isn’t the only reason why sugar makes it hard to concentrate and focus. Sugary snacks can also cause you to feel fatigued, exhausted, and even nauseous.
This is because the excess sugar in your blood stimulates insulin production – which sends nutrients into your cells to be stored as energy.
This means you have less energy available for physical activity such as exercise, which can cause you to feel tired, lethargic, and even nauseous.
This might be just what you need now if you aim to lose weight, but it’s probably not what you want right now if you’re trying to stay in shape or perform well during exercise.
Sugar makes depression worse
Sugar is addictive. It might only be mildly so, but the feeling you get after eating sugary snacks can sometimes feel like a high – and the sudden drop in energy levels after your body releases insulin to process the sugar in your blood can feel like a low.
This rollercoaster of highs and lows is bad for you because it means that if you’re already suffering from depression or some other mental illness, you might want to cut down on sugar as much as possible.
Not only does it make you more likely to develop depression (because of the excess energy release followed by an even bigger energy crash), but when you’re in the grip of a depressive episode it can make your symptoms worse – which is why some people find it difficult to motivate themselves to eat anything at all.
You might like sugar because of the way it makes you feel. But, you’ll soon realize how destructive it can be if you continue to eat sugary snacks every day.
"Eat less sugar. You're sweet enough already." - Unknown
Sugar increases the risk of type 2 diabetes
The more sugary snacks you eat, the more likely you are to become overweight or even obese – which in turn increases your risk of developing type 2 diabetes because being overweight causes insulin resistance.
Insulin is produced in response to elevated sugar levels in your blood… so when there’s too much sugar around, your body produces too much insulin, which means your body can’t use it effectively. This is what causes insulin resistance.
If this sounds familiar, cutting down on sugary snacks might be the only thing standing between you and a healthy weight – so try to cut back as much as possible if you want to decrease your likelihood of developing type 2 diabetes.
Sugar can lead to an increased risk of heart disease and stroke
Weight gain due to an excess sugar in your blood is directly responsible for the plaque that builds up on artery walls, which makes it more likely you’ll suffer from clogged arteries or even an increased risk of heart disease and stroke.
Plus the additional insulin produced as a result of excess sugar causes the wall of your arteries to inflame and thicken.
You might not be able to avoid this if you’re unfortunate enough to have a family history of heart disease, but by cutting down on sugar in all its various forms as much as you can now, you’ll reduce the risk of developing heart disease and stroke in the future.
Sugar can trigger headaches and migraines
People who suffer from frequent headaches or even migraines might want to think about cutting down on sugar because eating sugary snacks can cause migraines and increase the number of headaches you suffer from.
This is mostly due to the hormonal fluctuation I described earlier.
Eating foods high in sugar was actually one of the biggest migraine triggers, which means it’s not only cutting down on your intake of sugary snacks throughout the day.
But, if you find yourself feeling a bit hungry or sluggish, don’t reach for sugary snacks to give you a boost – try reaching for some healthy foods instead.
Sugar can increase the risk of developing cancer
Although it’s sometimes difficult to directly link eating sugar with developing cancer, excess sugar in your blood is bad for you because it can cause insulin resistance, obesity and oxidative stress which are all known to increase the risks of various forms of cancer.
So, in order to reduce your risk of cancer, try cutting down on sugary snacks as much as you can – or even better, cut them out completely from your diet.
"It's not a short term diet. It's a long term lifestyle change." - Unknown
Sugar might make it more difficult for you to fall pregnant
Finally, eating a lot of sugar is bad for you because it can have a significant impact on fertility in both men and women.
In particular, there’s some evidence to suggest that a diet high in sugar can have a negative impact on sperm quality in men and egg quality in women, which isn’t good news for anyone who’s trying to fall pregnant naturally or through assisted contraception methods like IVF treatment (Open Access Government, 2021).
Final words on why sugar is bad for you
Undeniably, sugar can sometimes be very harmful to your health. Sugar causes chronic inflammation throughout the body.
This causes fatigue, joint pain, and sore muscles – which means that sugar essentially can make you feel ‘old before your time.’
If you cut down on sugary snacks now, you might find that you become healthier and happier – not just during cold season but all year round.
Read more on healthy living now, or check out the related articles below.
Read also: 8 Simple ways to be healthier
How can I decrease my sugar intake?
If you’re like most people, you enjoy a sweet treat every once in a while.
But if you’re looking to cut down on your sugar intake, it can be tough to know where to start.
In this blog post, we’ll share some tips for reducing your sugar intake, so you can feel your best. Read more
How can I stay committed to healthy eating?
There is no denying that healthy eating is important, but it can be tough to stay committed to a healthy diet.
Here are a few tips to help you stay on track:
- Make sure you have plenty of healthy options available. If all you have in your fridge are unhealthy snacks, you’re going to be more likely to give in and indulge.
- Try not to deprive yourself. If you completely avoid all your favorite unhealthy foods, you’re going to be much more likely to cheat. Moderation is key.
- Be prepared for setbacks. Everyone makes mistakes sometimes, so don’t beat yourself up if you slip up now and then. Just get back on track as soon as possible. Read more
Della Corte, K. W., Perrar, I., Penczynski, K. J., Schwingshackl, L., Herder, C., & Buyken, A. E. (2018). Effect of Dietary Sugar Intake on Biomarkers of Subclinical Inflammation: A Systematic Review and Meta-Analysis of Intervention Studies. Nutrients, 10(5), 606.
Open Access Government (2021) What effect can sugar have on fertility?
Markham Integrative Medicine (2018) How Sugar Fuels Oxidative Stress.
Song M. (2020). Sugar intake and cancer risk: when epidemiologic uncertainty meets biological plausibility. The American journal of clinical nutrition, 112(5), 1155–1156.


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Made from the younger tea leaves of the Camelia sinensis plant, the popularity of White tea is increasing due it’s noticeably light, sweet taste. White tea not only tastes good, but according to at least one scientific study, white tea is loaded with antioxidants which means it’s also good for your health.
Peppermint, used as a herbal remedy for centuries, is also popular throughout the world as herbal tea. In scientific studies peppermint has been proven to relieve upset stomach and constipation. In ancient China, peppermint was used in combination with tea as a detoxification or anti-inflammatory agent. However, scientific evidence of the benefits of combining white tea with peppermint tea was lacking or non-existent.
So a team of researchers in China, set about to study the antibacterial and anti-inflammatory properties of white tea and peppermint tea, to find out exactly what the health benefits are when the two are combined. What they discovered re-affirms what Chinese traditional medicine has known for centuries.
For the first time it was shown that when white tea was combined with peppermint, the antibacterial and anti-inflammatory effects were enhanced. In the scientific study, the combined white tea + peppermint tea was shown to have an effect at stopping four strains of bacteria including Staphylococcus argenteus which is one of several which cause food poisoning.
Compiled By: Sharon Q. Mind Body Clinic, Cork City, Ireland


Join MCPAW for a fun day at 7 Locks Brewing in Rockville. If you've never been there, you are missing out! In addition to a great selection of beer, they offer food trucks and music. And... you can bring your dogs! Bark! Pet Stores will be supplying goodie bags for your dogs and MCASAC may be bringing adoptable dogs. $1 will be donated to MCPAW for every pint of beer purchased.
Jonny Mac's Hot Dogs will be there, and a jazz trio will be providing entertainment. Jonny Mac’s offers Nathan’s all-beef hot dogs for $5 with any of these toppings: Chili, bacon, macaroni and cheese, diced onions, diced tomatoes, diced jalapeños, lettuce, sauerkraut, relish, ketchup mustard, barbeque sauce, hot sauce, mayo, potato sticks, and hot Cheetos.


Alternate Brewing Methods
Updated: Jun 12, 2020
Most people don’t know the importance of knowing about alternate brewing methods. Being able to extract coffee in different ways will yield different flavors. Most popular ones are:
Pour Over (v60,Kalita,clever,Melitta,etc.) paper, metal-cone,cloth-filter brewing
Chemex (pour over)
Each method requires a different grind setting different amount of water, in other words different recipes. There are both pros and cons for these types of brewing methods. One of the pros is that you create a cup of coffee that its your liking, a cup you want to drink. Whether the type that likes the bold flavor, high acidity or the type that enjoys clean crisp taste,there is a brewing method for you.The most common complete that I get from coffee consumers is they don’t have the time. Brewing a cup of coffee for yourself can be time consuming but it is well worth the perfect cup of coffee.


Not your Ordinary Golf Course Restaurant
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Our menu features hearty, well prepared pub fare, salads, burgers, and sandwiches, plus a full bar with a great selection of bottle and tap beers. We also feature daily specials, pastas, steaks, and seafood. We are open for Breakfast, Lunch and Dinner 7 days a week.
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Family owned for years, we pride ourselves in creating a comfortable friendly atmosphere with great food.
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We provide on-site catering and service if you prefer to entertain at home. Our take out service is convenient for pick- up dinners for the whole family.


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Last updated: March 06, 2021
A roadside station surrounded by lettuce fields
Showa Village, which is known as the producing area of various vegetables, has been called a storehouse of high-quality, delicious vegetables. Above all, the locally grown lettuce is famous for its delicious flavor.
"Agurimu Showa" is a roadside station that has opened right in the middle of the vegetable fields of Showa Village. There are many things to enjoy here such as farmers' market selling agricultural products, restaurants that use locally-grown ingredients, a foot bath, and places where you can try making konjac and jam.
2406-2 Morishita, Showa, Tone District ( Map)
Near Showa IC of Kan-Etsu Expressway
Farmer market: 9:00 a.m. - 6:00 p.m. (closest at 5:00 p.m. November to February)Restaurant: 11:00 a.m. to 5:00 p.m.
Farmers market: New Year's holidaysRestaurant: Wednesdays
Get inspired by stories about rural getaways, hiking adventures, onsen hopping, and local cuisine. Find out more about the unique charm of Gunma in our comprehensive articles, guides, and itineraries.View more


Best Oahu Food Tours
Honolulu is a significantly underrated food tour destination. The food reflects one of the most diverse places in the world. Oahu shrimp farms and trucks like Giovanniʻs are famous for good reason. The food trucks like Mikeʻs are incredible. Hawaiian food is unforgettable, and once youʻre hooked, there is no turning back.
Turn any of Your Private Tours into an Oahu food tour at a moment’s notice. You can and even eat your way around the island. Breakfast after a long flight to kick off your Honolulu food tour is always great. Itʻs hard to beat a day on the North Shore, Oahu, with a stop at the shrimp farms or great restaurants. Donʻt forget Honolulu is full of delicious treats for your Oahu food tour. We are one of the top rated on TripAdvisor.
View All Private Tours
All tours are private and custom. We have posted some suggested routes for your family. Pick from Pearl Harbor, the North Shore, circle the island, or Your Transfer and Multi Day Tours. Choose from Half, Full, or Long Day options.
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There are so many excellent custom family activities for you to enjoy. Plan your tour around hiking, shopping, or the best beaches. Pick from a variety of great options to customize Your Private Tours of Oahu, Hawaii.


Baby’s Breath is the most amazing piece of meat, uniquely concocted with an array of teriyaki blends and ingredients from all over the world. And I must emphasize, multiple teriyakis that still provide a healthy alternative to junk food. When you taste this jerky, you can rest assured that it will give most table setting meals a run for their money. It is high in protein, low in sodium, low in sugar, and Its tenderness like a nice Filet mignon will have the glands repeatedly salivating. Although it is mild flavor, it has just enough spice to assist in bringing out so many flavors that unconsciously causes you to eat a bag in one setting. Guilt should not be a factor though, as this healthy treat is one of the many reasonings for its creation.
Dragon’s Breath is a different type of teriyaki blend, which mimics a chemistry project as your mouth will surely be entertained up until approximately 17 seconds. Its teriyaki blends were specifically manipulated so that they cause these perfectly orchestrated hot spices to elevate and release the heat progressively thus giving Dragon’s Breath its name. It is guaranteed that this jerky strikes the perfect balance, so that you can enjoy what you are eating while also giving you just the right amount of spice. Lastly, it is hot, but not too hot, for you not to be able to enjoy something thereafter and you should not have to worry about scouring the neighborhood looking for the nearest fire hydrant.


Baking is a popular hobby for many people. But what if you could turn your baking hobby into a business? It’s easier than you think to start a baking business from home.
In this blog post, we’ll give you tips on how to get started. So whether you’re looking to start a full-fledged bakery or just want to sell your baked goods online, we’ve got you covered! Keep reading for more information.
6 Tips to start a baking business from home
baking license for at home business
how to get a home bakery license
equipment needed to start a bakery
Home baking business ideas
How to start selling baked goods from home?
How to make money selling baked goods from home?
FAQ’s on baking business from home
How to start a baking business as a teenager?
Conclusion: How to Start a baking business from home?
Conclusion paragraph: So there you have it – everything you need to start your very own baking business from home. Just remember, the most important thing is to have fun with it! Baking should be a joyous activity, so don’t stress if things don’t go perfectly the first time around. With a little practice and some delicious recipes under your belt, you’ll be on your way to becoming the next big baking superstar. Have we missed anything? Let us know in the comments below. And most importantly, happy baking!


The use of garlic as an odorous seasoning is a classic of traditional cooking. For example, laying in a cauldron with a preparing pilaf of several garlic bulbs (whole) gives the rice a special tenderness and piquancy. The exhausting intoxicating aroma of meat, carrots and garlic pilaf is the favorite dish of most of our fellow citizens. But most often, garlic is laid in products in powdered form.
Previously, there were only two options for chopping garlic. Slices cleaned of dense scales were either ground with a pestle in a mortar, and the process required certain efforts and time, or they were cut into small fractions with a sharp knife. With today's choice of kitchen appliances and cooking utensils, turning garlic into a juicy slurry has become much easier. What are the options that modern housewives are considering striving to save both time and labor?
Hand-held garlic box or electric blender? What to prefer?
Now pre-peeled garlic can be passed through a manual or electric meat grinder. This is especially convenient if you need to obtain a large amount of the final product. Another method is to load a blender or a food processor into the bowl, close it with a lid and gently move your hand, drowning the appliance button for a few seconds, turn whole garlic wedges into a juicy aromatic mass.
But the most popular way of chopping sharp onions among culinary experts around the world, despite advances in household appliances, has been and remains the option of using a garlic. The fact is that the use of a hand press allows you to load raw slices of vegetable into the cylinder. And not everyone likes to peel garlic. And this process takes a lot of time, especially if the teeth are very small.
The device has a few more names - garlic press, garlic press, garlic press. The process of purifying the pulp of the vegetable occurs due to the forcing of the cloves through a solid surface (metal, aluminum) with small holes. To facilitate pressure, there is a piston inside the device that moves inside a small cylindrical vessel with a net.
There are a great many models of garlic ladies in the market of cookware and cookware. According to the reviews of experienced cooks, when choosing appliances, stop at the presses equipped with blunt pins on the bottom, which in the process of mashing clean the mesh openings from the remnants of the pulp of the product.
There is another obvious advantage of using a mechanical garlic press. Numerous reviews of professionals in the cook business indicate that the teeth pressed through the garlic stand differ from the sliced ones with a knife with a more pronounced aroma and benefit, since such a product undergoes maximum tissue destruction. As you know, the characteristic smell of the plant is due to the presence of allicin - an sulfide of organic origin with powerful antiseptic and antioxidant properties, and it is formed only by mechanical destruction of the original substance of the bulbs - alliin.
In addition, it is believed that the garlic passed through the press has a light and delicate taste, compared with the pulp obtained by other methods, except grinding in a mortar. This is due to cutting off the bitter notes of the stem. The more tender the consistency of garlic gruel, the more evenly distributed in any dish aromatic components of hot seasoning. But this is a purely subjective opinion of adherents of the use of garlic in the economy.
Some skeptics argue that garlic gadget is not functional enough, unlike the blender, not to mention a food processor, as it is used for only one process - mashed cloves. However, it is not. With the help of the device, you can crush other small products, for example, olives, capers, chipotle, or receive small portions of onions, which are often needed to prepare traditional medicine (drops from a cold, acne mask, paste against baldness, etc.). So the choice of how to grind garlic in our own kitchen remains with each of us.
And how do you mashed garlic during the preparation of hot dishes, cold appetizers or minced meat? Share your valuable experiences and opinions with all the inhabitants of the Internet in the comments below!
Process of chopping garlic
Separate the cloves from the head. To do this, put it on a plank, roots away from you. With a sharp blow of the palm towards the roots, break the bulb of garlic and separate all the cloves.
With a small knife, make an incision around the perimeter of the end of the clove, put it on the board and hit the side surface of the knife blade.
Hard skin should crack, cloves easily fall out of it. If broken without a preliminary cut, a large amount of waste is formed, and garlic is poorly separated from the peel. This complicates the slicing process and reduces the efficiency of using spices.
Hold the clove with the fingers of your left hand, and cut it into thin strips with your right. Be careful, the knife blade should not reach the soft tissues of the fingers, but should rest against the index nail. In this form, garlic can be stewed or added to sunflower oil to obtain aromatic salad dressings.
For sauces, slicing is not appropriate. Put the clove on the board, cover it with the blade of a wide knife and crush it with a strong blow of the palm of your right hand. The shock hand should simultaneously move down and forward, crush the knife blade and grind the garlic. Repeat if necessary.
A crushed clove will release the essential oil, it smells very strong and sticky to the touch. To increase the effect, finely cut the crushed clove and smear it with a knife on the board. It should be cut with swinging movements of the knife, which eliminates the likelihood of injury to the hands.
After each pass, rub the garlic strongly, collect it together and cut it again with the swinging movements of the knife blade.
This should be repeated until a homogeneous, strongly smelling mass is obtained. Now it can be used for its intended purpose.
Thus prepared garlic can be added to mayonnaise, cold sauces, tomato paste, etc. It will not crunch under your teeth, only a specific flavor will remain from the garlic. It is this effect that the cook strives to achieve during cooking. One clove prepared by the above technology smells stronger than a whole head cut in the usual way.
The beneficial properties of garlic
Garlic is a natural antibiotic. It contains more than 150 biologically active substances. In addition, garlic is a valuable source of B, C, D, PP vitamins and minerals, including potassium, calcium, sodium, phosphorus, iron, zinc, and selenium. The rich composition of garlic does not end there: it also contains carbohydrates, proteins, organic acids, volatile, essential oils and enzymes.
Regular use of this product strengthens the immune system, increases the body's defenses, helps fight infections and inflammations, and soothes the nervous system. Garlic is also useful for the heart and blood vessels: it increases the strength of contractions of the heart muscle and normalizes heart rate, reduces the risk of blood clots, and relieves vascular spasm. Garlic is also useful for the digestive system: it normalizes the intestinal microflora and improves digestion.
How to choose garlic
When choosing garlic, you should pay attention to two important characteristics: hardness and dryness. The fruits of garlic should be resilient, without dents or suppurations. In this case, garlic should in no case be wet: this is a sure sign that it begins to rot.
As for the size of the fruit, it is better to choose medium garlic - it has the most delicate and refined taste. Try to touch the cloves: in ripened fruits, they are carefully probed. If garlic began to sprout, it is better not to buy it, since most likely it has already lost all its beneficial properties.
How to peel garlic
Garlic is usually a lot of trouble in the kitchen. Often it is not so easy to peel it. True, not if you know a couple of culinary tricks. Put the garlic cloves in a metal or ceramic bowl or colander, cover and shake vigorously for 15-30 seconds. The husk after such a “shake” is separated from the garlic. If after shaking some garlic still remains in the husk, repeat the manipulation again.
How to chop garlic
Garlic is used for cooking various dishes, including gastronomic masterpieces. As a rule, chopped garlic is indicated in the list of ingredients. As a rule, housewives around the world take a special press and crush garlic through it. But this method is not welcomed by professional chefs.
Of course, it all depends on what you want to cook. Press "crushes" garlic into pieces that harmoniously fit into a salad dressing or garlic oil. After the press, the garlic in the pan is “baked” too quickly and gets a rancid taste.
Grind the garlic with a regular knife. First you need to cut it into as small pieces as possible, and then press it to the cutting board several times with the back of the knife.
How to get rid of the smell of garlic
The essential oils contained in garlic are sticky and often leave an unpleasant odor that lasts a long time on your hands. You will need a stainless steel tong or other steel object that you need to rub with your hands under cold water for 10-15 seconds. Steel helps to neutralize an unpleasant odor - it’s all a chemical reaction that involves steel and garlic molecules.
If there was nothing suitable at hand, try using the old proven method. Use hot water and laundry soap. The latter need to wash their hands thoroughly, and then rinse them with water.


Highgrove Fine Foods is a specialist ambient distributor of traditional cooking fats, stocks, gravies and condiments targeted to the butchery, deli and farm shop trades. In addition to the Highgrove branded products, we also sell a small range of essential and complimentary lines from specialist food companies.
Follow the link for the full range- www.highgrovefinefoods.co.uk
- Goose fat
- Duck fat
- Beef dripping
- Stocks and gravies
- Yorkshire pudding and dumpling mix


DR.ZAK - ALTERNATIVE HEALTH
ONION SOUP AS A SOURCE FOR VITAMIN C
1 lb. of green or white onions
vegetable seasonings for taste
Take 1 lb. of green onions chopped (tops and all) or 1 lb. of white onion and
blend into 1 - 2 cups of distilled water.
Simmer with other herbs, soups, or vegetable seasonings for taste.
Can be combined with vegetable broth as long as use correct amount.


ElevenLabs is crowned a winner in the Australian Entrepreneurial Challenge!
Tell us all about ElevenLabs and how it was created…
ElevenLabs was a concept I developed 4 years ago when I was doing fly-in fly-out work as an Engineer. As a very health conscience person and having certain food intolerances there was very little food available for me to eat. I would pack a lot of my own food and a blender and make myself a green smoothie every morning for breakfast. Our luggage was limited for the 2 weeks (and most of mine was food) so I thought there had to be a better way I could conveniently get my protein and nutrition. I then considered how many other people were in a similar situation to me so I started researching and developing a product. I’ve always had a passion for health and nutrition since I grew up on a farm and we grew our own produce hence healthy eating and getting proper nutrition is a big part of my life.
How did you come about founding ElevenLabs?
ElevenLabs was founded after a year of me searching the market for a high quality, convenient and plant based protein and superfood blend but not being able to find one to meet my standards. Most products are either high in artificial ingredients, gluten, dairy or soy as well as fillers and preservatives.
I have a First Class Honours Degree in Pharmaceutical and Chemical Engineering so this has been a huge advantage in being able to develop this type of product. Because of my background I do a lot of research and make sure whatever I produce will provide good value and be top quality. When I was developing the product, I wasn’t really aware of the support that was available for start-ups so I ended up doing everything alone.
What are the main benefits?
We live in a world where we are short on time and most of us don’t eat enough vegetables.
The main benefits of the ElevenLabs Premium Superfood Protein Blend are that it’s a convenient way to get high quality, organic, plant-based nutrition including protein, antioxidants, vitamins and minerals without all the toxic ingredients. Our ingredients are a combination of superfoods and vegetables that have been carefully selected for their nutritional properties and combined in a formula to maximise protein, minimise carbohydrates while having a small amount of healthy fats. We include natural metabolism boosting and liver cleansing ingredients as well.
It’s a great product to add to your favourite milk in a shaker after your gym workout or to make into a healthy breakfast in a smoothie. It has a natural earthy taste. ElevenLabs is organic, vegan, gluten free, dairy free, soy free, sugar free and has no additives, preservatives or fillers. The small serve pouch means it’s easy to take with you when you’re on the go.
I wanted to create something consumers could trust what they were consuming was a high quality, healthy product making a positive difference towards their life.
What was the process in being nomination for the Australian Entrepreneurial Challenge?
I was initially invited on the program as a mentor to two other teams. I was eligible to enter the Agricultural Food and Wine stream with ElevenLabs being a food based business.
Students studying at the Entrepreneurship, Commercialisation & Innovation Centre can also enter as part of their course. The process involves going through the stages of setting up a start-up – first coming up with an idea and developing a business plan, financials and pitching to investors. From there semi-finalists and then finalists are chosen before announcing the winners.
Talk us through how you felt when ElevenLabs was awarded first prize for the Agriculture Food and Wine segment…
It was a very surreal moment like nothing I’ve ever experienced and to this day it still feels like I was dreaming! I was in a state of shock. I didn’t have a speech prepared either and was laughing and crying at the same time trying to get my words out. It was a pretty amazing moment!
What does this prize money mean to you and ElevenLabs? Where can you see it going towards?
Winning the award means so much because it provides endorsement and exposure of ElevenLabs. It’s also opened up a lot of opportunities and networks. The prize money means a lot to both myself and the business. I can see it going into marketing, which is something we haven’t pushed too much, as well as scaling up production.
What’s next for ElevenLabs?
I’ve just been nominated for the Startup Adelaide Awards for Startup of the Year for ElevenLabs as well as the Young Upstart Under 30’s.
I’m excited to grow ElevenLabs into a brand recognised for promoting a healthy lifestyle. To me it’s so much more than the product. It’s about inspiring people to take care of their bodies and showing them it doesn’t have to be difficult or time consuming to make a positive change towards their life.
Follow Amy and the amazing ElevenLabs on Instagram: @elevenlabs and get voting for Amy and ElevenLabs who are up for Start Up of the Year and Young Upstart Under 30’s in the Adelaide Start Up Awards here!


Business Head at K.K. Consulting Services
Views:743 Applications:38 Rec. Actions:Recruiter Actions:7
Dietitian/Nutritionist (0-1 yrs)
- Dietitians would be involved in counseling for diet plan to the patients referred by Doctors.
- Give the diet counseling for patient.
- Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
- Handling diet related inquiries
Education : Science Graduates (Nutrition / Dietetics) / PG in Nutrition
Harshani - 7977988497
This job opening was posted long time back. It may not be active. Nor was it removed by the recruiter. Please use your discretion.


The entrepreneur has clearly identified the business and is looking for the location to start the activity. He has already identified the staff and team that will support him.
The entrepreneur wants to open a specialized cameroonian restaurant in Athens both for families and individuals. The restaurant will target not only African people but also the Greek community. The restaurant will be a small sized with 4-5 tables accomdating around 15 peopale at a time and will be managed by 3 people to create a friendly and family atmosphere.
The funds are intended to buy equipment and furniture for restaurant.
The amount of the investments is Euro 9,700
The entrepreneur is looking for financial assistance.
The entrepreneur will be supported by other 2 person in managing the activity. The owner possesses several years of experience in preparing meals for catering events and, evenif he has no big experience in managing a full scale food restaurant, he will start with a relatively small scale restaurant to be able to provide a good service to the targeted clients.
It is expected to reach sales above Euro 120,000 the first year with a constant increase the following years with around 18,000 meals sold in a year. The 3 staff will be sufficient to manage the business in the initial stage.
No specific partners are needed for the business, the good collaboration between staff will be the key element in the success of the activity.


What we can do for you?
Firstly we make great fresh pizza to order with quality ingredients.
We can cater for all manner of events and occasions. We can tailor what kind of pizzas you would like for your event whether it be a special birthday, your wedding or an anniversary. In addition to pizzas we also serve various salads & delicious desserts.
If you wish we can also organise your special day, such as marquees, live music or a discos. We can help even down to your wine & prosecco which we personally source from Treviso in north eastern Italy. We are the proud sole importers of our wines in the UK!
Scroll down to see where you can find us next…


* 1 (11.25-ounce) package frozen Texas toast (8 slices) * 1 (13.5-ounce) package frozen onion rings (16 total) * 1 (22-ounce) package frozen grilled chicken strips, thawed * 1 (12-ounce) jar roasted red peppers, sliced thin and drained on paper towels * 1/2 c. Caesar dressing * 8 slice muenster cheese
What to do:
1. Preheat oven to 425°F. 2. Place toast on a baking sheet. Place onion rings on another baking sheet. Bake both 7 minutes, then remove from oven. 3. Top toast with chicken and roasted peppers. Drizzle Caesar dressing over peppers. Top with cheese and onion rings. 4. Bake 10 minutes, or until cheese is melted and onion rings are crispy.


The Glorious Restaurant and Inn in the heart of Antwerp lives up to its name, not just in looks but also on the plate and in the glass. The restaurant, which won a coveted Michelin star last year, is on two floors of a picturesque brick building. Downstairs is a cosy wine bar with a few tables, and upstairs is the main dining room where chef Johan Van Raes creates delicious dishes in his open kitchen.
The Glorious Restaurant is known for its gourmet cuisine made from the freshest ingredients and for its exceptional wine list. Owner and host Jurgen Lijcops, who has had a 25-year career in the hospitality industry, was named “Best Sommelier of Belgium”, and he has chosen a diverse selection of fine wines to offer his customers. The family-owned property also has three charming guestrooms.
The restaurant and inn opened in 2009 and has become one of Antwerp’s most highly rated culinary destinations as well as a luxurious boutique hotel. Jurgen Lijcops explains, “We offer our guests a truly personalised experience and we focus on anticipating their needs. For example, if a regular customer always orders the same bottle of wine, when we see him come in the door we set aside that bottle for him. Our restaurant features many choices at different prices, and we have a menu where a wine is paired with each dish. What pleases me most is to see my customers enjoying the good food and wine we serve them. Our guests appreciate our emphasis on quality.”
Three elegant guestrooms
The three luxurious guestrooms in the inn are elegantly decorated, each in a unique style. All are equipped with a flat-screen cable TV, free WiFi Internet connections, air-conditioning, a minibar, a desk, and a modern bathroom. The Glorious Restaurant and Inn is ideally located a five-minute stroll from Antwerp’s Museum of Modern Art and near the Pacificatiestraat tram stop. It is surrounded by the city’s top business, cultural, entertainment and shopping venues.
The Glorious Restaurant and Inn attracts both business and leisure travellers. Jurgen Lijcops says, “We have more business guests during the week and more families on the weekends. Our customers tell others about us and this is how we attract most of our new visitors. I think that the way to improve a restaurant’s image is by always giving your best to your clients. People recognise our efforts.”


Cool video by another “fat kid” - Erwan Heussaff. Love how well done this is—between the editing, music (and agree on using the local Pinoy track-that is awesome) and gotta say, am impressed by the knife skills!
Looks like a really fresh dish with great Mediterranean flavors.
And I think describes the way I feel about food more accurately and eloquently than anything I have read.
Tamar Adler writes that Julia Child once said,
“Certainly one of the most important requirements for learning how to cook is that you also learn how to eat.”
It rings very true to me—like any creative pursuit, to truly master it you have to get to know and understand your materials. Towards that end, there’s a neat book called Culinary Artistry that suggests various ingredient pairings that go together, if anyone is interested. But to really get to know food and think up interesting combinations you have to eat!
That’s part of what I love about food so much—the adventure of it. (Though I also love the comfort that comes from familiar beloved dishes. I guess it is possible to love two almost opposite things about something—it must be possible, since I do.) Especially back when I was cooking more, I would become obsessed with one, new ingredient and then want to make tons of dishes with it. One time in cooking school a classmate made the most delicious black beans that were elevated to another level by the addition of cumin. For a while I was cooking everything with cumin—I bought Claudia Roden’s cookbook Arabesque and made lots of Moroccan food—after a while my family got kind of sick of cous cous. Then for a while I was into everything blackcurrant—but that was ended sharply by about half a bottle of Absolut Kurant drank on a train to Carnival in Spain.
This article makes me feel like Julia Child and I were kindred spirits—Adler writes,
[she was] someone who cooked well but not perfectly, whose tastes ran the gamut, and who didn’t make exceptions or put foods into categories according to what she was supposed to like but didn’t, or what was theoretically “good” but in some way “bad.
I don’t consider myself a great cook—I can make things that taste good, yes, and my friends seem to like what I make (compared to many people my age just knowing how to cook using various methods I suppose seems impressive), but having had a couple stints in kitchens I know I’m not destined to be a chef and I don’t find my food “delicate” or perfectly presented. My knife skills were never perfect and I make a big mess when I cook, and timing wise things don’t necessarily end up done at the same time. But my food is homey—and always in huge portions (since I am a glutton and fear running out).
The thing is, I don’t love to cook. I enjoy cooking, but usually for other people. I do find it soothing for myself if I have time and get hit by the urge, but most of the time I can’t be bothered to do much beyond an omelette, a salad, a steak or pasta. (Also, I like cooking a whole lot more when I don’t have to do the dishes. Dinner for one means cleanup too.) For me cooking is made worth it by having someone to do it for, by bringing happiness to them. People ask, “Do you have a specialty? What do you like to cook?” I say, “I cook what people like to eat.” I guess that should be qualified—people who aren’t picky. I don’t like to cook chicken fingers for ignorant eaters.
Also I love the way the article brings up how our society seems obsessed with putting normative values on food, and how awful that is. It’s like we demonize certain foods because of their fat content, and then end up eating this super processed fake cereal just because it has like 0.5g of fat and 5g of fiber. Newsflash—you are eating chemical cardboard. I get very specific cravings for things—like right now I feel all good because I went to the gym and I’m craving broccoli and zucchini stir fried in butter and garlic and chicken broth with maybe some asian twist to put on the leftover rice in my fridge…and generally just try to listen to them. And I try not to eat lots of processed junk because, well, it’s gross to me but also I find I gain more weight eating powerbars than I do eating bone marrow and pork belly.
Anyways… I digress. What really brought this article all together for me, and made me feel like it expresses my beliefs in food and eating, is the ending. I should preface this by saying that I hate the word “foodie” because I find a lot of foodies super annoying, and like they are doing something to be cool or that they don’t really know about and they are all caught up in the social aspect of being a foodie rather than just sincerely loving food, which is totally antithetical to what I love about food, eating, and restaurants—which is, lack of pretention… and I may sound like an asshole, but the whole point of this is—I’ve heard gourmand used as an alternative, you know, implying someone who’s actually serious, and sort of avoiding that yuppie connotation. But you sound like a real dick saying “I am a gourmand.” However, Adler writes that Julia Child’s translation of the word “gourmand” is such: not a word implying snobishness, but simply, “happy eater.” And that’s it. That’s what I am. To me, food brings such joy.
And ok, maybe I’m still not going to go around saying “I am a gourmand,” but at least in my head, at least privately, between me and Julia—and Adler—I can say it. I have a name for it now. Thank you Julia Child, for that.
For Easter I went on a roadtrip to Montreal and literally gained five pounds in the space of three days. It was pretty incredible.
French Canadian cuisine is heavy. I guess something’s gotta counteract the bitter cold. I have this image of fur traders eating tourtiere—an all-spice laced meat pie—and drinking maple syrup during long treks across the Canadian shield…
Anyways, the truth is I don’t really know the history behind Quebecois cuisine. But I do know that I love poutine, one of Quebec’s iconic dishes—and have since I was a kid, when it was my favorite ski-lodge lunch. I don’t understand how anyone can think french fries with cheese curds and gravy sounds “gross.” It’s like…potatoes with cheese are good. Potatoes with gravy are good. What part of this are you missing?
See Ex. A:
Poutine from famous 24 hour joint La Banquise. It’s not just any cheese—it’s fresh cheese curds, which are a little salty and must have a “squeak” to the bite. And its not just any gravy—it has some bbq sauce in it. Also the fries are my favorite kind—thick and squishy and the potatoes have a lovely soft texture that is so satisfying… We had this as a SNACK while waiting for one of the most amazing dining experiences I have had in my entire life…
A little while back I had dinner with my friend Drew, who I met freshman year when he was my Editor at Let’s Go. After graduating, Drew took the road much less travelled by the Harvard student, and went into the restaurant industry.
He started out in Boston with (get ready for this rock star list) Jody Adams at Rialto, then with Tony Maws at Craigie on Main, and finally with Barbara Lynch at Menton, before moving to New York. He’s now the beverage manager at Momofuku Ma Peche, which is conveniently located a block from my office, and we had been meaning to get a meal and catch up for a while.
So, on a rare night off for him, we met at Momofuku Noodle Bar to eat and chat, especially about that road less travelled. Is it ironic to feel so lost when you’ve chosen to follow the crowd?


This post was sponsored by Blue Diamond Almonds. As always, opinions are my own.
One thing that I have been focusing on the past 3 months of my pregnancy is how much protein I am getting. I figured I was getting enough, but I wanted a solid number. I asked my doctor what I should be aiming for daily and she came back with the equation that for every kilogram I weigh, I should have a 1.1 grams of protein. (I’m not sure where she got this calculation, but I trust her advice. Also, if you want your most accurate number to reach, talk to your doc!) This means for me, I should be getting roughly 80 grams of protein a day.
Now, that seems like a lot. But when I started keeping track of it, I realized that I was hitting it much more easily than I thought. I do get some seafood, so I know I get my protein there, but I don’t eat it ALL the time. So, I thought I would share some of my favorite sources for protein that have nothing to do with meat!
1. Egg (6g per egg)
I love having hard-boiled eggs on hand for quick grab-n-go snacks or to top on a salad! If you haven’t discovered that you can do these in the oven, YOU MUST! I follow these simple instructions from A Beautiful Mess!
2. Peanut Butter (7g per 2 Tablespoons)
Who doesn’t love some peanut butter? (Well besides if you’re allergic!) On a spoon out of the jar, melted over a banana, mixed in oatmeal, on a pb & j….really is there a BAD way to enjoy peanut butter?
3. Broccoli (6g per cup)
Not the most obvious food I think you would find protein in, but some plants do have it! I eat this raw dipped in hummus with my lunch.
4. Quinoa (8g per cup)
This is one of those foods I tend to forget about usually. The thing is I love the stuff! I use it in place of rice, but one of my favorite recipes using quinoa are these stuffed peppers from the Skinnytaste cookbook!
5. Almonds (6g per ounce)
These are the perfect snack to have on hand! I keep many of the Blue Diamond flavors on hand and will throw a baggie full into my purse when out and about. Currently I cannot get enough of the lightly salted mixed with mini chocolate chips and dried cranberries. Ooooo….maybe I’ll have a whip up a batch of these granola bars again!
6. Egg Whites (26g per cup)
I eat a cup of egg whites almost every morning for breakfast. A little salt, pepper, & cheese are all I need to get in almost 1/2 of my daily protein requirement. I just buy them in the carton so I’m not wasting any yolks! Easy and tasty!
7. Whole Wheat Spaghetti (7g per cooked cup)
Mmmmm….pasta! Baby B love spicy things and carbs. I use spaghetti mostly in the traditional sense, as it is easy to whip together a batch of spaghetti!
8. Tofu (20g per cup)
I have yet to master the art of tofu in my own home. I’ve tried with some luck, but usually leave it to the pros at one of our favorite Thai restaurants. I do not know their secrets of how to get it SO crispy! If there’s tofu on the menu, I guarantee you I’m going to order it.
9. Black Beans (21g per 1/2 cup)
Beans beans, the magical fruit, the more you eat, the closer you get to amping up your protein! 😉 I can eat these plain on a salad or mixed with some peppers & onions to make a quick taco mix.
10. Non-Fat Plain Greek Yogurt (25g per cup)
I’m sloooooooowly hopping on the greek yogurt train. I’m not the hugest fan, but you can’t deny those protein benefits! Right now I’m enjoying a whipped flavored version of greek yogurt that has about 1/2 the protein. It works though!
What are some of your favorite non-meat sources of protein?


The Best Restaurants In Santiago – A Guide For The 1st Time Visitor
Santiago is a contemporary, buzzing and one of the oldest cities of Chile & Latin America. This makes the city boasts over its deep rooted history. Over the years the city has grown up as a foodie hot-spot, offering a gamut of cuisine from haute French to Chilean street food along with a variety of dishes by pre-colonial culinary techniques and ingredients. So, let’s explore the wonderful restaurants in Santiago which are surely going to give you great value for your money.
Aqui Esta Coco
Address – La Concepcion 236, Providencia, Región Metropolitana, Chile
Built from 40 percent recycled material is the Chile’s first sustainable restaurant, Aqui Esta Coco. Here you can dine in a traditional Mapuche house called La Ruca with each room narrating its unique story.
Served in the finely decorated rooms is the delectable menu boasting its sensational seafood dishes, such as octopus Carpaccio with black olive sauce, fresh whole king crabs and the local favourite, machas a la parmesana.
Address – Nueva Costanera 3467, Vitacura, Región Metropolitana, Chile
Presenting some of the finest Chilean resources on the plate straight from local fishermen and butchers is Chef Rodolfo Guzmán. Pairing exceptionally with this delectable cuisine is the finest Chilean vineyards.
Chef’s experimentation with food, using local ingredients and indigenous plant has brought fame to his eatery. A glimpse of ancient Patagonian ancestral techniques and recipes can be seen embracing the dishes. So treat yourself with a sublime evening of dining out at one of the top five restaurants of Latin America.
Address – José Victorino Lastarria 276, Santiago, Región Metropolitana, Chile
With nearly 400 varieties of finest wine in the world, Bocanariz has been consistently extolled by wine spectators. Here one will find the top notch collection of regional wines collected from around the globe and tempts everyone to relish Chilean wine.
To complement the 40 scrumptious dishes on the menu there’s a unique wine that goes best amongst the many bottles in the cellar.
Address – Pamplona 78, Santiago, Vitacura, Región Metropolitana, Chile
Returning back to Santiago chef Carolina Bazán’s French-inflected menus soon became the buzz amongst the connoisseur of food. The modern yet homey ambiance, filled with plants, books, and knick-knacks is a perfect place to get served with French cuisine.
The top picks from this restaurants in Santiago, includes a wagyu pot roast and fall-off-the-bone duck confit with sweet potato puree. Grab a table in the lush green courtyard under the hanging bistro lights adding to the delightful moment.
Address – Av. Providencia 1353, Santiago, Providencia, Región Metropolitana, Chile
For those who wish to grab some traditional Chilean comfort food and befriend with the locals then Bar Liguria is your go to eatery. With its bohemian vibes, colourful facade, red- and white-checkered table cloths and every inch of wall space covered with paintings, the restaurants serves some of the most loved dishes.
A great way to start the meal is with classic deep-fried bread made with pumpkin served along fresh pebre. Further moving to the main course is the traditional ossobuco stewed in black beer or pastel de choclo chilote served along with a classic sweet corn and beef pie.
Address – Dieciocho 27, Santiago, Región Metropolitana, Chile
Of the many restaurants in Santiago selling coffee, tea, pastries and sandwiches, Confitería Torres, the city’s oldest restaurant, founded in 1867 serves the most authentic taste from the good old day. Embracing the look of old Santiago are mahogany walls, lace curtains, and dapper waiters.
It is a perfect spot for a classic Chilean fare at lunch or one of the best afternoon teas in town. As you wait for to be served, do check out the pictures of the famous regulars hung along the walls. A closer look will ease it to spot many of the former presidents. Ask for the Presidente Barros, a steak and cheese sandwich named after President Barros Luco for his loyal patronage.
Santiago is one of the top cities to savour your taste buds with great Chilean flavours. So what is the wait for…hop on these top restaurants in Santiago and enjoy.


The mass disruption caused due to the COVID-19 disease has alarmed countries across the globe. More than half of the total student population in the world is being kept away from attending schools.
While staying healthy and fit should be a regular aspect of our lives, access to food with the right amount of nutrition holds a greater significance these days. Children are among the most vulnerable, and it is critical to protect and educate them about the same. Thus, it is essential to address the need for nutrition education and how it can help mitigate adverse impacts on health.
Poor nutrition can weaken the immune system, which jeopardizes the body’s ability to fight against COVID-19. Keeping that in mind, nutrition education for school children has become a necessity as it encompasses educational strategies that can make the children more aware of their food choices.
Why Nutrition Education is Important in Schools?
Nutrition education is a process that involves teaching nutritional sciences to children in schools and assists them in incorporating positive changes in their eating patterns and habits. The primary focus is on permanent behavioural changes rather than just delivering factual information.
Nutrition education in primary schools is essential as it helps build a habit from a very young age. Also, active learning will make nutrition-related information more practical in an everyday setting.
Nutrition is not just limited to what we eat; it also explains why and how certain foods affect our mental and physical health. School nutrition programmes can thus be beneficial on many levels and, in turn, result in improved academic performance too.
How will Nutrition Education Help Combat COVID-19?
With so many people falling prey to coronavirus (COVID-19), unhealthy diet and improper nutrition contribute to weakened immunity that put them more at risk. Hence the pandemic requires us to become more considerate about our eating choices. Nutrition education is a step towards a more aware and healthy youth, especially in times of COVID-19.
The interactive and holistic approach to nutrition education implies getting the children involved in the complete journey from growing food to cooking and eating it. It is crucial to engage younger pupils and help make the entire process of learning exploratory and fun. Moreover, working alongside parents fosters transparent communication and their support impacts the ability to foster knowledge and skills.
Here are some of the benefits of providing nutrition education in schools:
- Increased likelihood of children making healthy food choices from a young age
- Decreased risk of obesity and related health issues among children
- Improved cognitive development and decrease in behavioural outbursts
- Greater physical and mental health
- Increased nutritional knowledge and self-awareness
How Can you Promote Nutrition Education at Home?
The more you talk about nutrition with your child, the more they will value its significance. Therefore, you must encourage healthy eating habits for your children while being at school, but also when they are at home.
Follow these ways to incorporate the same:
- Introduce a nutrition issue weekly and discuss it with your child regularly.
- Engage your child in simple but healthy recipes daily.
- Have them draw pictures of fruits or vegetables and educate them about their benefits.
- Make use of modules to teach them more about nutrition.
Nutrition education in the classroom can successfully improve students’ health and academic performance, but it is also essential to practice the same at home.
Now the question is – how do you evaluate nutrition education programmes? Change in dietary quality is among the key evaluation measures that teachers, as well as parents, can notice.
The objective is to implement easy, day-to-day steps that will bring out a change in children. As parents, you need to make sure that the schools are keen on imparting nutrition education to students.
We, at Genesis Global School, feel the need to educate students about the benefits of right nutrition, especially in times of a global pandemic. We ensure that the entire dining hall team practices hygiene norms and our menu is decided by an expert nutritionist to provide a balanced diet. Moreover, advocating the policy of healthy eating, our school does not permit outside foods like packaged junk food and aerated soft drinks on the campus.
We advise you to consider the impact of lifestyle habits today and comply with COVID-19 prevention protocols as much as possible.


Welcome to the
HAT RAC ESPRESSO BAR
We are excited to be serving the East Bay the best cup of specialty coffee available. Visit us at 1714 Franklin Street, Oakland, CA 94612 to not only get a great espresso, Yerba Mate, or coffee but also to view fantastic local fine art.
Leading up to our opening in March of 2013 we brought together a fantastic group of vendors to collaborate with us in creating a memorable experience for each customer. Our roaster, America's Best Coffee Roaster, is located in East Oakland. Together we purchase exceptional beans to create our three bean blend of french roasted beans for both our coffee & espresso drinks.
We work with Crystal Springs, located in Santa Cruze, to purchase freshly bottled spring water for our drinks.
Lake Merritt bakery provides our baked goods and Bay Alarm provides our protection (both local companies).
Each cup of drip coffee is made with a Clever Dripper which I discovered while shopping at www.SweetMarias.com
After much experimentation we have perfected our drip and espresso drinks. I hope that once you discover The Hat Rac Espresso Bar that you will come back again and again!
We encourage you to visit our related site: www.HatRacFineArtGallery.com


100 Dudley Street
Providence, RI 02903
P: (401) 274-1122, ext. 47314
P: WIC - (401) 274-1122, ext. 42768
Providence, RI 02903
P: (401) 274-1122, ext. 48753
No Show Policy
We have a policy for missed appointments at all Women & Infants' physician practices. If you need to reschedule or cancel an appointment, please give us at least 24 hours notice. Learn More
Patient Menu and Service
The Food and Nutrition Services staff welcomes you and looks forward to serving you during your hospital stay. It is our primary goal to provide you with healthy food choices that we hope will exceed your expectations.
Every day our patients receive a restaurant-style menu, which offers a wide variety of delicious foods from appetizers to daily specials. During your stay a Food & Nutrition Services representative will visit with you to provide direction with diet and ensure patient/patient family satisfaction. Eating well to promote health and your recovery is important to us.
Stork Club Dinner
Looking for a unique gift for the new parents? Want to spend that last evening alone with your significant other before returning home to the family? Why not order a Stork Club Dinner, for a formal dining experience served in the privacy of your patient room. This gourmet menu offers selections from fine appetizers to desserts, complete a wine complimentary wine glass. Lunch or dinner, available for a nominal fee.
Another great gift alternative for all patients is our Gourmet Meal Program. Our elegant menu includes crisp Caesar salad, filet mignon and New York style cheese cake, just to mention a few of the tempting selections.
Family, friends and visitors are invited to dine with our patients in their rooms. Selection from our restaurant style menu is available for breakfast, lunch and dinner. Available for a nominal fee.
When patients are spending their birthday with us, we offer a token of recognition along with cake, at lunch or dinner service.
For more information on any of these services, call the Service Response Center at (401) 274-1122, ext. 41111 and ask to speak with one of our Food and Nutrition Services supervisors.


The five foods are garlic, honey, chocolate, cinnamon, and olive oil. These are pretty healthy foods, but the foods may not be the only factors that contribute to his longevity. Readers need to know that he only eats organics and lives a pretty healthy lifestyle like walking every morning. He does not eat fries, red meat, hot dogs. Sounds like he pretty much does not eat any unhealthy foods. He never gets sick. His father lived to 98 years old.
Studies have shown that eating one serving of junk foods or processed foods or restaurant served foods can trigger a significant amount of unhealthy physiological response. Often times we do not think about foods seriously thinking that eating whatever does not make any difference.
這五種食物是大蒜，蜂蜜，巧克力，肉桂和橄欖油。 這些都是非常健康的食物，但這些食物可能不是促使他長壽的唯一因素。 讀者需要知道，他只吃有機食品，並且過著每天早晨走路等健康的生活方式。 他不吃薯條，紅肉，熱狗。 聽起來他幾乎不吃任何不健康的食物。他從不生病. 他的父親活到98歲。


Vietnams rice exports to Philippines up, but farmers arent happy
In previous years, the Philippines applied the quota scheme for importing rice. Private companies were allowed to import 850,000 tons of rice a year. Meanwhile, the National Food Agency (NFA) bought rice through government bidding, mostly from Vietnam and Thailand.
Rice exports to the Philippines have increased sharply as the country has lifted quotas since the beginning of the year. However, Vietnamese farmers have not received big benefits.
However, the quota scheme has been eliminated since 2019 and replaced by the import tariff of 35 percent levied on rice imports from ASEAN countries. The tax rate is much lower than the 180 percent tax rate imposed on non-ASEAN imports.
The changes in policy helped Vietnam’s rice exports to the Philippines increase sharply in the first months of 2019. The General Department of Customs (GDC) reported that in the first seven months of 2019, Vietnam exported 1.46 million tons of rice to the Philippines, a 218.8 percent increase compared with the same period last year, worth $590 million, an increase of 171.4 percent.
The General Department of Customs (GDC) reported that in the first seven months of 2019, Vietnam exported 1.46 million tons of rice to the Philippines, a 218.8 percent increase compared with the same period last year, worth $590 million, an increase of 171.4 percent.
However, the export price decreased by 14.9 percent to $402.9 per ton.
The export price decrease partially affected the domestic price. According to Nguyen Thanh Phong, director of Van Loi, exporters have to lower the prices at which they buy rice from farmers.
According to Nguyen Dinh Bich, a respected rice expert, the rice price in the world market is on the decrease. Vietnam’s export price was $432.5 per ton only in the first seven months of the year, or 14.7 percent lower than the same period last year.
Bich also thinks that the tax rate of 35 percent levied on rice from Southeast Asia is also a factor that forced the price of exports to the Philippines down.
A source said that the Filipino government is considering non-tariff measures to control rice import. It plans to impose strict sanitary and phytosanitary requirements to regulate rice imports.
The country may lower the MRL (maximum residue limit) of pesticides in rice imports to approximately zero and require shipments to go through pest risk analysis.
The request, according to the Philippines Department of Agriculture, aims to help farmers cope with the domestic rice price decreases caused by the flood of cheap imports.
Lam Anh Tuan, director of Thinh Phat Company in Ben Tre province, said that the Philippines changed its rice import policy to protect domestic production. However, he noted that requiring higher quality of imports is a trend in the world, not only in the Philippines.
Bich commented that because the Philippines decided to strengthen control over imports, Vietnam will have to change its export strategy.
Phối trộn thức ăn chăn nuôi
Pha dung dịch thủy canh
Định mức cho tôm ăn
Phối trộn phân bón NPK
Xác định tỷ lệ tôm sống
Chuyển đổi đơn vị phân bón
Xác định công suất sục khí
Chuyển đổi đơn vị tôm
Tính diện tích nhà kính
Tính thể tích ao


If you can’t start your morning until you’ve guzzled down a cup of coffee, then we have some good news. In addition to a much needed shot of energy to get you moving, it turns out the beverage may also help you lose weight.
It sounds too good to be true, but according to nutritionist Sarah Flowers, drinking a cup of Joe in the morning provides an added bonus besides perking you up.
In addition to giving your metabolism a kick, the beverage also contains the helpful weight loss aid Chlorogenic acid – capable of slowing down the absorption of carbohydrates and breaking down fat.
What You Need
– 1 teaspoon instant coffee
– 1 teaspoon ground flax seed
– ½ teaspoon grated dark chocolate
– 1 cup hot drinking water
How To Prepare
-Put 1 teaspoon coffee in a cup and add hot water.
-Stir well and add the ground flax seed.
-Stir well and top it off with grated dark chocolate.
-Coffee contains caffeine, and a recent study shows that caffeine can induce weight loss .
-Flax seeds aid weight loss by decreasing insulin resistance and inflammation .
-Dark chocolate can increase satiety and prevent synthesis, digestion, and absorption of fatty acids. Therefore you can have dark chocolate, instead of milk chocolate to lose weight .
The post Chinese grandmas Drink Formula This 3 Ingredient Drink Is Key To Burn All The Fat From The Waist, Back And Thighs ! It Will Make You Look 10 Years Younger Too appeared first on hussis.com.


PASSION Explosive combination of rasberry sorbet, strawberry cheesecake and banana ice cream garnished with forest fruits.
TRADITIONAL Delightful yogurt ice cream with honey and vanilla garnished with whipped cream and honey syrup.
NAPOLITAN Delicious strawberry ice cream, banana and lemon sorbet garnished with fruits.
PRIMAVERA Refreshing strawberry and vanilla ice cream garnished with strawberries and whipped cream.
SPAGNOLA Triple combination of plesure of vanilla ice cream, bananan and strawberry cheesecake with fruits.
KAIMAKI Traditional ''kaimaki'' ice cream garnished with sauce and cherries.
TEMPTATION Refreshing pistachio, stracciatella and chocolate ice cream garnished with chocolate pieces, nuts and chocolate syrup.
MEET LOVERS Delightful combination of chocolate, stracciatella and banana ice cream with chocolate pieces and whipped cream.
TRICOLORE Multicolored combination of strawberry, banana and chocolate ice cream garnished with strawberry syrup and fruits.
BANANA SPLIT Banana, strawberry and chocolate ice cream garnished with fresh bananas, whipped cream and chocolate sauce.
ESPRESSO, FILTER & IRISH Vanilla ice cream with irish Coffee & Whiskey.
WATER ICE MILKSHAKES Refreshing waterices, milkshakes and cocktails with or without alcohol.


Organifi Pure Green Juice provides your daily dose of veggies that has never tasted so good. Organifi Green Juice is great for weight loss.
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I became addicted to pickled turnips shortly after I found a love for arabic food! (lamb is probably the closest tasting meat I’ve found to the taste of wild venison – lamb shwarma and lamb kafka – yummy!!! Being in SE Michigan is a great place to be for great arabic and Mediterranean food, and most of them use pickled turnips in their recipes or for garnishes on the side. (although I usually ask for an extra side bowl full of them and often head over to the NW side of Detroit and the Warren area to seek out the small shops and delis that regularly make the stuff fresh!)
A few years back a dear friend of mine showed me his wife had put up a large batch of pickled turnips herself attributing it to her polish roots as well. (I’m also 1/4 polish) I’ve made my own pierogis many times so I got her method of making the turnips and added my own flair to it. (keep in mind, when I cook there really isn’t a ‘recipe’ per se – I tend to wing it and try different variations every time)
Usually the best combination to start with is one beet, a quarter of a large white onion, quarter of a red onion and about 3-4 cloves of garlic per 5-6 turnips. I generally slice them horizontal (based on how they grow in the ground mind you) into about 3/16″ circular slices – same goes for the beats. I also include 3-5 red radishes (sliced up) per beet and usually chop up some of the garlic and usually like to add a bunch of the garlic as whole (peeled of course) cloves in the mix as well.
I don’t worry about actual canning as they seldom last long enough around me to justify it anyway. Last time I used a mix of about 1/3 white vinegar, 1/3 apple cider vinegar and 1/3 water adding just over a cup of canning salt in a large 2 gallon glass pickling jar. That size jar will hold about 2-3 dozen turnips/beets.
Pretty much it’s easy. Mix up the turnip and beet slices with the onions and garlic. Add close to 2 tablespoons of peppercorns (usually one black and one color-mixed). You can also add a couple flowerettes of fresh dill if you want more of a ‘pickle’ taste. I usually like to add the leaves from celery for a spice to such stuff and sometimes will add a tablespoon or two of lemonjuice depending on my mood. I have also heard of some people adding fresh ginger peelings.
Make sure the salt is well absorbed in the vinegar/water mixture and add all the ingredients making sure all of them are submerged. You can even add a couple of dried red chilis to it if you want a little ‘zing’ to the final result. Throw the whole thing in the fridge and let them stand a good 3-5 days. The beets will slowly turn the whole mixture a wonderful red color as all the flavors inter-twine!
They are best when the turnips are just starting to soften up but still have a crisp ‘snap’ as you bite into them. I can easily down that 2 gallon jar in under a week! lol


Fort Washington MD is a cute little CDP. You’re going to love traveling the area, including the nation’s capital nearby. There is also National Harbor, and well, it’s time to have some fun. There are some interesting attractions in Fort Washington alone, and the same goes for restaurants. The following are four area restaurants that are good to pick from if you want to enjoy a nice experience dining out.
The first place we’re going to take a look at is a steakhouse in National Harbor. Now of course National Harbor isn’t part of Fort Washington, but it’s right there close to you. You’re not going to have any problem making it by Old Hickory Steakhouse Restaurant, which is located at 201 Waterfront Street. The flat iron steak is a favorite of many, as is the NY Strip and the lobster bisque. Plenty of people say this is a lovely restaurant.
Succotash is another restaurant in National Harbor, and it is also located on Waterfront Street. Fried green tomatoes make the menu favorites, and so do the smoked wings and sticky buns. I don’t know about you, but all three of those sound so delicious. I’m craving some sticky buns right now. Catfish and hummingbird cake are two more menu items that people rave about at Succotash.
Fort Washington MD has a great barbecue restaurant. Have you ever tried barbecue in Maryland before? If you’re a barbecue connoisseur, you know you’re going to like this place. Smokeshack Ribs Restaurant is the name of the establishment, and the chicken and beef ribs combo is a popular choice.
Alexandria features plenty of great restaurants, too, and some of them are nearby. Le Refuge Restaurant is located at 127 North Washington Street. Salmon en croute, pepper steak and beef wellington are some menu items that are popular there. They also serve up frog legs if that’s of interest to you. The menu is rather unique at Le Refuge Restaurant.
Southside 815 is another Alexandria Restaurant that might be of interest to you as well. You’ll find all kinds of cool places to stop by as you travel around this part of Maryland and also into DC. You will have to pick one of the unique places to eat that you find appealing and perhaps order up something you’ve never tried. I’m not sure that I would suggest the frog legs, but you get the idea.


A favorite treat at bonfires is S'mores.
S'mores are a sticky gooey treat made of marshmallow, graham crackers and chocolate. They are wonderful!
You will need:
-Sticks (live, green sticks) long enough to hold the marshmallows in the fire without burning yourself and shaved off at the end to take off the bark and make a point.
-A fire with lots of red coals
Ingredients for each S’more:
- 1 whole Graham cracker
- ¼ of a chocolate bar where ¼ is 4 pieces
- 1 marshmallow
Making the S’mores
- Take ½ of the Graham cracker and lay the chocolate piece on it ready to go.
- Take 1 marshmallow and jam it onto the end of a stick.
- Cook the marshmallow until golden brown.
- Take the cooked marshmallow still on the stick over to the prepared Graham cracker.
- Carefully lay the marshmallow down onto the graham cracker and chocolate.
- Place the other Graham cracker on top and remove the stick from the marshmallow (Hopefully without burning yourself) and smoosh together.
- Eat the ooey gooey sticky mess!
You want S'more?


Exercise is not enough to build muscle and amplify, must also be given to the food because it is the foundation vs. build muscle, and supply the body with the necessary energy and vitamins and protein.
In this article, we remind you of the best 10 foods contribute to build muscle fast and effectively.
1 – Eggs and especially rich in omega 3
Egg is one of the most foods rich in protein and amino acids, including omega-3, which is a very important element to build muscle, because this component is working to increase the representation of protein and thus facilitate the absorption of his muscles.
2 – Nuts
It is an important source and rich in fiber and fat beneficial for the body, it’s also very rich energy resources for training and lifting weights, preferably eating nuts intention and that do not contain any salts or additions, and the best kinds of nuts, walnuts and cashews, pistachios and almonds.
3 – Banana cocktail with milk and fruit
It rich with protein needed to build muscle, and contributes to increased metabolism and increase energy stored in the muscles, he also digestion process.
4 – Full-fat cheese
Full-fat cheese contains a high proportion of protein, it also raises the rate of amino acid or amino acids in the blood, as well as on the amount of beneficial bacteria to the body, which facilitates the digestion process and make the most of the food.
As it contains a very high percentage of carbohydrates and fiber, one of chickpeas contains 45 grams of carbohydrates that provide the body with energy, in addition to 12 grams of fiber.
6 – Minced meat fat-free
It is the most important and richest source of protein and amino acids needed to build muscle, as he also rich in vitamin B and Een.
7 – Grilled chicken
It is largely available in all restaurants and even in the supermarket, and is one of the healthy foods because of white meat rich in protein and amino acids.
8 – lentils and legumes
It is the cheapest and the richest source of protein and carbohydrates, Vkob one of lentils contains 40 grams of protein, as well as carbohydrates.
9 – Salmon
The richest source of amino acid called omega-3, which is very important to build muscle and heart health, and if you’re someone who does not love to eat fish, you can restore eating fish oil capsules, which is cheap and available in all pharmacies, and shops.
10 – Yellow cheese
One of the one of the most important secrets to build strong muscles, and increase the body’s metabolism, as it contains beneficial bacteria, contribute to facilitate the process of digestion, and thus make the most of the food, and the yellow cheese provide the body with a large amount of energy.


The main food stable of Malawi is a corn flour that is cooked by boiling and resembles grits or polenta. It is plain and served with something else to add flavor and nutrition. It is a source of carbohydrates but does not provide all the needed amino acids or protein. It tastes a little like a tortilla that is commonly eaten in other places and serves a similar food role exempt it is not made flat but served in a lump sort of like rice or mashed potatoes. It is not found in restaurants, so we asked for it and the cook at the guesthouse made it for us by special request. It is found in the grocery store in large (25 and 50 pound) and small bags. It is corn meal that is so finely ground that is it corn flour. I liked it. It was very filling but I also like grits.
In the country side people grow corn which they call maize and traditionally women pound it into corn meal with big pieces of wood into a stone like a mortar and pestle but larger. Today people carry the maize to a miller like my grandfather’s time in Appalachia and the miller grinds it for a percentage of the product.
It is the dry season here and in America. The corn crop is down significantly in America due to drought and the prices will likely be up. How will a poor country buy maize when the price is high?


You are spoiled for choice when you visit our butcher shop in Great Bookham, Surrey. At Ken Davey, we pride ourselves on the quality of the range of meats we have available, from tasty chicken skewers to a generous selection of prime meats for a dinner party. We also offer a range of mouth-watering pre-made meals to make your lunchtimes a little easier and a lot more delicious.
Our selection of meats and freshly prepared meals such as homemade stir fry and meatballs are second to none in the local area. From English lamb and outdoor-reared pork to 28 day-aged Scotch beef, we are also very well-known for our juicy sausages.
All of our meat is freshly prepared on the premises and cut to suit your exact requirements. Our butchers have a range of ingredients they use to give the meat extra flavour if you would like your meat to be marinated beforehand.
Look to Ken Davey for the perfect BBQ food. We don’t offer packages as we want you to be able to choose your own meat then ask us to cut it to your exact specification. Along with a selection of cooked meats, cheese, and pies, we also offer delicious, homemade chicken cordon bleu that is already prepared for you to cook at tea time.
Simply give us a call for any prices or visit our shop to check out the meats we have on display before discussing prices for them there and then. All prices vary according to the season, however they are always reasonable for the high quality of meat that we offer.


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Painted Gait Farm
We won't just show you the finished products while telling you how our cattle are raised, we'll show you
the cattle and our pastures! Otherwise we could be feeding you a line of bull! When
I was a girl growing
up in Oklahoma my Dad
would order a half-beef from a rancher-friend and to this day, those were the best steaks
I'd ever eaten.
No store product has ever compared. Like many health-conscious people today, we have cut down
our beef consumption
but when we do eat a steak, we want a WONDERFUL steak! Therefore after 30 years in Georgia raising
we've worked hard to establish an Oklahoma farm to raise healthy, grass-fed cattle. After careful study we
selected the Angus/Simmental cross.
Painted Gait Farm - Oklahoma is accepting orders for beef. Use the "Products - Order beef" (navigation link) to reserve yours. In the meantime our cattle will continue to munch free-range on a buffet of native Oklahoma grasses and hay 24/7. Just like you, a healthy diet shouldn't be confined to just one food item so while we have plenty of Bermuda grass, we also allow and encourage a variety of native grasses to grow to insure abundant protein and nutrients.
Our beef has
- No hormones!
- No antibiotics!
- No pesticides!
- Less fat!
- Fewer calories!
- More Omega-3s


Restaurant open every evening to hotel and external guests, Spa and Dinner guests.
Aperitifs and house cocktails in the Lounge Bar from 6.30 pm.
Client arrival at the Restaurant possible from 6.45 pm to 8.45 pm.
Menu prepared by the Chefs the same day according to the arrival and seasonal products.
3 Course Menu: 69€/Pers - 4 Course Menu: 85€/Pers
Our starters, main courses and desserts are available à la Carte:
Starter 26€ - Main course 36€ - Dessert 16€.
Allergies, intolerances and diets (pregnant women) taken into account on request.
For guests staying on Half Board (3 courses) or You & Me (4 courses):
Chef's Choice Menu (excluding drinks)
Large outdoor shaded terrace in season.
The restaurant is listed in the GUIDE MICHELIN and has been awarded the MAITRE RESTAURATEUR label.


Letter to Salpointe Families - Important Lunch Info
January 31, 2024
Dear Salpointe Parents and Students,
Salpointe is committed to providing healthy and tasty meals for students at a reasonable price. While the food service program is not designed to generate income, it does need to cover its expenses. Recently, there have been students eating the school lunch without adequate funds in their My School Bucks accounts.
Effective Monday, February 5th, students will no longer be provided with a lunch in the cafeteria if they do not have funds to pay for their meal. The three options that exist for purchasing lunch are paying with a funded My School Bucks account, making a cash payment or bringing lunch from home.
Thank you for understanding. If you have any further questions, please feel free to contact me.


Bacon, a beloved breakfast option for many, unfortunately isn’t the healthiest choice. Traditionally cooked in a pan with its own fat, bacon can be high in calories, saturated fats, and sodium. However, with the help of an air fryer, you can enjoy crispy and delicious bacon with less fat and fewer calories. In this article, we’ll show you how to make Air Fryer Bacon that’s both healthy and tasty.
The Benefits of Using an Air Fryer for Bacon
Using an air fryer for cooking bacon has many advantages. First and foremost, it reduces the amount of fat and calories in your bacon. Air fryer allows you to cook bacon to a crispy texture without adding any oil or grease, making it a healthier option than traditional frying. Additionally, air fryers are easy to use and require minimal cleanup, making them a convenient kitchen appliance.
Ingredients You’ll Need
For this Air Fryer Bacon recipe, you’ll only need three simple ingredients:
With these three ingredients, you’ll be able to make delicious and crispy bacon in no time.
Air Fryer Bacon Recipe:
- 6-8 slices of pork bacon
- Air Fryer tray
- Cooking spray (optional)
- Lightly grease the Air Fryer tray with cooking spray.
- Place the bacon slices in a single layer on the tray.
- Set the Air Fryer to 200 degrees and cook for 8-10 minutes.
- Cook until the bacon is golden brown.
- Remove the bacon from the tray and place on a paper towel to absorb any excess grease.
- Serve hot and enjoy.
We hope you enjoyed learning how to make Air Fryer Bacon! With its crispy texture and reduced fat content, this recipe is a great healthy and delicious option for breakfast or any time of day. Plus, using an air fryer makes cooking bacon easy and convenient with minimal cleanup required.
Experiment with different seasonings or toppings to create your own unique twist on this classic breakfast favorite. Don’t forget to share your creations and tag us on social media!