Medicinal Food News
Your web magazine about food that promotes and improves your health
For many people, rice is a staple in their daily diet. Rice is grown around the world and, although there are some small areas of Canada where traditional "wild rice" is grown, something new has come to Canada. It's called "Prairie Rice." But there is a catch. Prairie rice is not rice, but in fact is oats.
~ April 2012 No.244 ~
Eating fish on Friday was, for many people, a tradition that was adhered to because of the religious significance rather than nutritional concerns. Fish have always been an important part of the diet for those who have access to fish stocks. Eating fish is part of the cultural traditions of many people in many countries and, for some people, fish is a major source of food and essential nutrients.
Though millions of people suffer from high blood pressure, the condition remains a mystery in the medical community. Several things can contribute to high blood pressure, although there is no one specific cause. Elevated blood pressure causes strain on the cardiovascular system, which could lead to heart disease or other cardiovascular conditions.
Cooking schools teach that not only must food taste good, it must look good. You get extra marks for “good presentation”. This also applies to eating healthy. Your diet should be full of tasty foods and foods that look good. In this case, the more colourful, the better.
The human body has the ability to breakdown the wide variety of foods we eat each day. Our digestive system uses mechanical mixing in the stomach and a variety of enzymes to break down the food and liberate vitamins, minerals, proteins and amino acids, carbohydrates, and fats that are absorbed through the intestinal wall.
Always rise from the table with an appetite and you will never sit down without one. - William Penn
Consumers are getting more interested in what they are eating. But it is often hard to remember what is good for you and what is not. To help make more intelligent food choices, many countries have compulsory food label nutrition facts tables.
he digestion and absorption of the sugar glucose is rapid. Absorbed glucose passes into the blood stream which causes a rise in blood glucose that can be measured. This rise in blood glucose can be used to calculate what has been termed the glycemic index (GI) of the food.
April 1, 2013