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Matti Narkia

Chemistry Of Cooking -- A Biochemist Explains The Chemistry Of Cooking - 0 views

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    January 1, 2009 - A biochemist and cook explains that cooking is all about chemistry and knowing some facts can help chefs understand why recipes go wrong. Because cooking is essentially a series of chemical reactions, it is helpful to know some basics. For example, plunging asparagus into boiling water causes the cells to pop and result in a brighter green. Longer cooking, however, causes the plant's cell walls to shrink and releases an acid. This turns the asparagus an unappetizing shade of grey.
deepak agarwal

Best Cooking Oil - 0 views

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    Are you using the best cooking oil. What makes the cooking oil healthy or unhealthy? Read here to get your answers on the best cooking oil available to you.
wb health

Right way to cooking vegetables - 0 views

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    Avoid cooking vegetables in hot temperature for too long. For example, if you boil vegetables, put the vegetables when the water is boiling.
Matti Narkia

Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand bee... - 0 views

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    Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb. Roger Purchas, Maggie Zoua, Philip Pearcea and Felicity Jackson- Journal of Food Composition and Analysis Volume 20, Issue 2, March 2007, Pages 90-98 For lamb, the highest levels of vitamin D3 were in the shoulder chop both before and after cooking, while levels were lowest in the rack muscle. Similar cut differences were shown for 25OHD3 concentrations. For beef there were no significant differences between the cuts for vitamin D3, but concentrations of 25OHD3 were lower in the striploin before and after cooking, Vitamin D3 levels tended to be higher in beef cuts than in lamb cuts, but the opposite held for 25OHD3. Concentrations of vitamin D3 were similar to those in other reports, but the 25OHD3 levels were at the high end of reported ranges. With 25OHD3 being more potent than vitamin D3, it is concluded that meat can make a useful contribution of this vitamin to the human diet.
Rizza Gatchalian

Cooking Pasta with Fresh Basil Cooking Like A Pro (Not really...) - 0 views

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    "Cooking Pasta with Fresh Basil"
Rizza Gatchalian

Cooking Pork in Taosi Sauce Cooking Like A Pro (Not really...) - 0 views

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    "Cooking Pork in Taosi Sauce"
Rizza Gatchalian

Cooking Bean Sprouts with Beans Cooking Like A Pro (Not really...) - 0 views

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    "Cooking Bean Sprouts with Beans"
Rizza Gatchalian

Cooking Like A Pro (Not really...): Cooking Crispy Morning Glory Like a Pro (Not really!) - 0 views

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    Cooking Crispy Morning Glory Like a Pro (Not really!)
Matti Narkia

Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound Sulforaphane - 0 views

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    (NaturalNews) Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry. "Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli," the researchers wrote.
arunaraayala

Alastair Cook clues he's looming end as captain OF England - Locality News - 0 views

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    Alastair Cook has indicated the forthcoming Test series with India can be his last as England captain.
Jenny jenny

Carrot Onion Tomato Soup - 0 views

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    Healthy eating and diet are because of varieties in food but also due to the yummy flavour being added... http://bit.ly/1k24ZdP #soup #food #chinesefood
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    Cooking recipes become interesting about food and eating when it has oomph into it while cooking... http://bit.ly/1k24ZdP #cooking #takeaways #delivery #food
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    Healthy eating and diet are because of varieties in food but also due to the yummy flavour being added... http://bit.ly/1k24ZdP
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    Put oil in pressure cooker under medium heat. Add chopped onions and cook, stirring, until... http://bit.ly/1k24ZdP #recipes #soup
Matti Narkia

Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked vers... - 0 views

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    Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli Martijn Vermeulen*, Ineke W. A. A. Klpping-Ketelaars†, Robin van den Berg‡ and Wouter H. J. Vaes J. Agric. Food Chem., 2008, 56 (22), pp 10505-10509 Publication Date (Web): October 24, 2008 (Article) DOI: 10.1021/jf801989e
Emilia Klapp

How to Prepare 69 Recipes with Quinoa | The Diabetes Club - 0 views

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    If you are a vegan or vegetarian, you probably are familiar with quinoa and how to cook it. For the rest of us, mortals, quinoa could be a little mystery in that we may not be too familiar with how to make it part of our meals. "The Complete Guide to Cooking Quinoa" mends this problem by showing us, in a very practical way, how to include quinoa in our meals.
Matti Narkia

Association Between Type of Dietary Fish and Seafood Intake and the Risk of Incident Ty... - 0 views

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    Association between type of dietary fish and seafood intake and the risk of incident type 2 diabetes: the European prospective investigation of cancer (EPIC)-Norfolk cohort study. Patel PS, Sharp SJ, Luben RN, Khaw KT, Bingham SA, Wareham NJ, Forouhi NG. Diabetes Care. 2009 Oct;32(10):1857-63. Epub 2009 Jul 10. PMID: 19592633 doi: 10.2337/dc09-0116 CONCLUSIONS Total, white, and oily fish consumption may be beneficial for reducing risk of diabetes, reinforcing the public health message to consume fish regularly. Greater shellfish intake seems to be associated with an increased risk of diabetes, warranting further investigation into cooking methods and mechanisms. In summary, we report that specific types of fish intake are differentially associated with the risk of diabetes. Total intake of both white fish and oily fish was associated with a lower risk of diabetes, reinforcing the public health message to consume fish regularly. Shellfish intake was associated with an increased risk of diabetes, which highlights the potential importance of seafood preparation and cooking methods. The increased risk of diabetes with shellfish intake requires further study.
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