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Eggs: An Excellent Source Of Omega-3 Oils For Better Health

January 12, 2012 By Leave a Comment

f_01311078169_img-2747.jpgEggs have many health benefits, among them being the fact they can be an excellent source of omega-3 oils that can promote better health in those that take it as a supplement. Hens fed on flax seeds are particularly high in omega-3 fatty acids, although eggs have many health benefits other than omega-3.

Most of the health benefits of Omega fatty acids are well known, although many more are being continually discovered as scientists research the uses to which the substances can be put in our bodies. Omega-3 fatty acids have long carbon chains that are polyunsaturated, i.e. contain multiple double bonds in the hydrocarbon chain. As opposed to saturated fatty acids with no double bonds. They are important components of our neurological systems and help to build up cell membranes, but are probably best known for their effect in protecting us from cardiovascular diseases. Omega-3 fatty acids can help us to maintain a healthy heart, and so enable us to live longer.

The current western diet has been changing to reduce cholesterol intake and improve our lifestyle. However, this has not all been well advised, and the resultant diet is rich in vegetable oils as opposite to animal fats, the relative levels of omega fatty acids having changed in favor of omega-6 fatty acids. These omega-6 fats are not as healthy for us as omega-3, and can lead to a thrombogenic state that more easily leads to cardiovascular diseases and blood clots. Rather than a normal omega-6 to omega-3 ratio of around 2:1, this ‘improved’ diet has increased it to anything up to 50:1.

The American Heart Association has been advocating a diet richer in omega-3 fatty acids since 1996, yet while research continues to favor omega-3, the increase in consumption of vegetable oils has continued to increase, and with it a reduction in the overall health of a nation.

Omega-3 enriched eggs have been introduced as one means of redressing the balance. Hens fed on flax seeds lay eggs with a much higher proportion of omega-3 fatty acids than normal: up to and over 150mg per egg. Such eggs also have reduced cholesterol — over 15% less, and also are higher in vitamin E, a strong antioxidant, by up to 300%.

Two of the components of omega-3 oils, linoleic acid and linolenic acid, are what are known as ‘essential’ fatty acids. The term means that they cannot be manufactured in your body, so must essentially be introduced through your diet. When the human body developed to what it is now, the consumption of fish and other oils rich in omega-3 fatty acids was a significant part of our diets, and allowed our bodies to develop the biochemistry and metabolism that it uses today.

If we now upset that biochemistry by cutting our intake of unsaturated fatty acids, our metabolism will suffer and our general health decline. This is one reason why humans should interfere with their natural eating habits as little as possible, or if we do so excessively we should use supplements to replace what we are excluding from diets that have been natural to us for countless millennia. It is dangerous now for the human race to suddenly switch to a significantly different diet without suitable supplementation, because we do not know the long terms effects of doing so.

One way to maintain a steady intake of the fatty acids our metabolism needs in order to ensure our survival is to eat eggs, and especially omega-3 enriched eggs. Of course, eggs have a lot more beneficial health effects than just omega-3. Take choline for example. This is a trimethylated compound that is important in the metabolism of fats. It is the newest official B vitamin, and is an essential component of cell membranes. It is particularly important for the maintenance of the health of your brain, and preventing many brain disorders.

It is also important in methylation, an important biochemical process, and also in the biochemical synthesis of the neurotransmitter acetylcholine. This substance is used to pass messages between nerve cells and from nerve cells to muscles, and a deficiency can cause many health problems, including heart disease and diseases of the vascular system. Methylation is a very important biochemical reaction, being used particularly in messages between body cells and is used to switch genes on and off.

Up to 90% of Americans are deficient in choline, and subject to many diseases because of it. Symptoms include insomnia, fatigue, excess fat concentrations in the blood and problems with your nerves and muscular control. It can cause liver problems and heart problems, and cause a number of brain disorders.

Choline is available in the diet from lecithin and egg yolks, and also soya beans, flax seeds, peanuts and potatoes. The typical American diet is not conducive to an adequate choline intake, and increased egg consumption can help to redress this. This is particularly true of eggs from hens fed with flax seeds, or linseed, from which the triple benefits of choline, omega-3 fatty acids and vitamin E are obtained. Just two eggs will provide you with almost 50% of your daily requirement of choline.

Some are wary about the cholesterol content of eggs, but studies have indicated that it not so much the amount of dietary cholesterol that is eaten, but saturated fats that cause the excess deposition of cholesterol in the arteries. Cholesterol is an essential part of human biochemistry, and without any we could not survive. In fact, studies have shown that eating two eggs daily can improve your cholesterol levels

Eggs are also rich in lutein, and contain more than vegetables such as spinach. Lutein is an important carotenoid that is believed to prevent age related macular degeneration, which can lead to blindness, and also prevents the development of cataracts. Eggs also appear to have anti-clotting properties on the blood, and so help to reduce the thrombogenesis of omega-6 fatty acids.

Without a doubt, eating eggs is very good for your health, and especially so if they are rich is omega-3 fatty acids. They contain a wide variety of nutrients and truly are a complete food packaged by nature. Some may prefer to stay away from eggs and miss the omega-3 benefits so there is an alternative for diets that exclude eggs. Omega-3 is available in a supplement form that one can take on a daily basis to reap the benefits omega-3 presents.

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Tea – Herbal Tea

January 10, 2012 By Leave a Comment

f_11310569590_french-red-wine.jpgTea

Tea, a drink made from herbs, could be divided into two types. First is the tea made from green tea leaves. Second, is the one made from other parts of herbal plants including petals, fruits, bark or roots. To make a cup of tea, we use heating water to bring out certain characters of herbs in a brief period. Thus it helps us avoid an excessive amount of natural chemicals, and at the same time, reserve nice aroma and taste.

Western countries are becoming more fond of herbal beverage. As the word’s second most popular beverage (the first is said to be plain water), tea could be divided into three groups: the “Black Tea-, “Green Tea- and “Herbal Tea-. The black and Green Tea are made of fresh young leaves of tea plant (Camellia sinensis) while the Herbal Tea comes from a method of medication production. Spices, dried fruit and flower could be added taste. Therefore, some would be reluctant to define herbal drinks as tea because it may not contain any tea leaves.

Popularity of Tea

It is estimated more than a half of the world’s population drinks tea everyday as a different beverage than plain water. Tea does not only possess inspiring aroma, it is also good for health.

The Chinese found a proper way to brew their tea by letting hot water to give certain medical substance in a brief period. This also prevents unwanted substances to come out as well as preserving the needed substances with fine taste and fragrance.

How we brew tea is critical to a healthy result. From a study in China, one of the world’s best tea plantation, found that a daily consumption of a cup of tea, either the Black or Green tea, during a 6-month period can reduce risk of lung cancer, gastronomic diseases, liver and skin cancer. The study also indicated that a regular consumption of tea can prevent heart disease, reduce cholesterol fat and maintain normal blood pressure because it contains Flavonoid, and anti-oxidant.

There is also and advice not to take tea while it is too hot because the heat may lead to oral cancer, and not to add milk because it can reduce an action of anti-oxidant. A suitable flavourings is sugar, honey, or lemon juice.

In Thailand, tea plantation is found in the northern region and tea products are distributed nationwide as generally served beverage. In may coffee shops in Thailand, a cup of tea shall be complementary served together with an order of coffee. It is because tea could reduce an acid character of coffee, which could be spiced up inside the stomach. Moreover, tea, containing lesser caffeine, also provides Tannin, a natural anti- biotic, to preserve the stomach’s tissue. Other substances of tea, theobromine and theophylline, help clearing heart’s blood circulation, reducing congested water in the lungs, and de-urinating.

However, a quantity of tea consumption has to be cautious. An over consumption or concentration of tea intake could compress the heart, kidney, while an excessive amount of tannin can reduce Vitamin B.

Herbal Tea

Herbal Tea comes from the same process of ordinary tea brewing. Fans of herbal tea also want to enjoy delicate aroma while gaining medicinal results. It is said that a cup of herbal tea can miraculously different from those of other beverages such as tea and coffee. But this will bring about a herbal taste and aroma. Regarded as a healthy drink, the Herbal Tea becomes more famous among new generations and anyone who wants a substitute beverage than coffee.

However, there is still a serious consideration to determine which Herbal Tea is a “healthy- drink or “medicative- drink, by calculating a quantity of herbs and consumption, as well as a possible side-effect from a long period of intake. If we drink the Herbal Tea because we love its taste and aroma, while its medicative action is a by-product, we may not have to worry about over-consumption. But if we want to take it for a certain result on our health, we have to drink the Herbal Tea t suitable quantity and select the right “herb- as desired results. Not all Herbal Tea is safe and healthy to everyone. Some could be allergic to certain herbs.

Therefore, we should learn about herbs well before taking its tea as medication. Each herb contains different results and limit of consumption. We could divide Herbal Tea according to purposes of drinking into three groups.

First is the Herbal Tea that we just want only good taste and nice aroma with some health benefits. This group of tea is usually not harmful. People could drink it as casual beverage. This Herbal Tea in this group include Gek-huay (chrisantimum), Ginger, Bai bua bok, Krajiab, Matoom, and other tea made of flowers such as Sarapee, Bunnag, Pigul, and Boa mali.

Second is the Herbal Tea with minor medicative action such as Nuad Maew grass, Rang-jued (Thunbergia laurifolia), Dok Kumphoi, Dok Khao grass. Herbal Tea in this group could be taken twice a day, one in the morning and another at night, for several days without side effects. Herbal Tea made of Nuad Maew grass could help de-urinate and eliminate common bile duct stones at a daily intake of 3 cups for 5-7 days. Rang-jued grass could help reduce fever and other mild poisoning by an intake of 4 hours a cup or every time the fever happens, or as normal drink for 2-3 days.

Dok Khao grass can help reduce stomach congestion, or a fever with coughing. At an intake of 3 glasses a day until recover. This quantity of intake should be reduced for those who just want a “healthy- drink.

Dok Kumphoi is a mild laxative, good for heart, blood system and menstruation. However, pregnant women are prohibited to drink tea made of Dok Kumphoi because it could be harmful to their pregnancy.

The last group of Herbal Tea is the drink aimed for medicative action such as the laxatives Chumhedted and Makhamkaek. Tea in this group should be taken as advised, and prolonged consumption is more harmful than good. Both of them urge the intestine to work, so a prolonged consumption could interfere or even stop a normal cycle of our body.

Herbal Tea is therefore a jewel of ancient medical knowledge that the Eastern culture spreads worldwide. It is also a healthy beverage comparing to carbonated soft drinks tat contains only sugar, caffeine and artificial flavour.

Infusions and Herb Teas

The ingredients used in herb teas are usually cut into fine strips and then air-dried. Occassionally, the ingredients may be roasted to give an agreeable aroma. One part of boiling water are added. This is then put aside to brew for 15-20 minutes.

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3 Ways To Cook The Perfect Rice

January 10, 2012 By Leave a Comment

f_21311077990_spinachomelet.jpgRice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.

BOILED RICE – Boiling is about the simplest way. Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water may be utilized in the preparation of soups or sauces, or it may even be used to supply the liquid required in the making of yeast bread.

BOILED RICE (Sufficient to Serve Eight)
1 c. rice ; 3 tsp. Salt; 3 qt. boiling water

Wash the rice carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.

JAPANESE METHOD – Rice prepared by the Japanese method may be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.

JAPANESE METHOD (Sufficient to Serve Eight)
1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling water

Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.

STEAMED RICE – To steam rice requires more time than either of the preceding cooking methods, but it causes no loss of food material. Then, too, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other methods. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.

STEAMED RICE (Sufficient to Serve Six)
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water

Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be required to cook rice in this way. Serve in the same way as boiled rice.

Good luck.
Nora Maskuri
For more tips and recipes, visit http://mycookery.com/blog

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