Archive for the ‘Food’ Category
Golden Rice-benefits hypertension
April 30th, 2010 | 
Author: Golden rice is genetically modified rice,that is rich in vitamin A.This rice contains the element,beta-carotene,which is converted in the body into vitamin A.Therefore on eating golden rice,your body acquires more vitamin A.
Beta-carotene,is responsible for the orange color in carrots and is the reason why this genetically modified rice is golden in colour.For the golden rice to make Beta-carotene,3 new genes are incoorporated in its genetic make-up;2 from daffodils and the third from a bacterium.
This rice is particularly useful among the poor individuals in underdeveloped countries.These people eat diets lacking in essential vitamins,hence causing deficiencies which may lead to development of night-blindness.This is especially true in areas of Asia,where, rice has been called the “bread of Asia”. Most of the world’s rice production, some 500 million metric tones a year, is produced in tropical regions of the Far East; China, India, Bangladesh and Indonesia. Rice is eaten every day in these countries; a meal without this grain is unthinkable.
Proteins: Rice’s protein is the least of any grain. No variety contains more than 7%.This is less than oats 16.9% or wheat13.7% Rice protein is deficient in lysine and tryptophan, two essential amino acids.However, combining rice with legumes, which tend to have an excess of these substances solves, this problem. Rice and lentils for example, provides the body with the necessary amino acids to produce a complete protein. Soy or cow’s milk proteins also combine well with rice.
Fats: White rice contains virtually no fats and the bulk that it does have is concentrated in the bran and the germ. Whole grain rice contains 2.7% fats, considerably less than oats (6.9%) or maize (4.3%).Although they are rare, rice’s fatty acids are unsaturated and of great biological value.
Carbohydrates: These constitute 80% of the weight of a grain of rice. Virtually all of these carbohydrates are in the form of starch.
Vitamins: Like other grains, rice lacks vitamins A(except for the newly developed GM rice) and C.Whole grain rice contains significant amounts of vitamins B1 and E.However,white rice contains very little of these vitamins. It is best to eat whole grain or parboiled rice, which contains greater amounts of vitamin B1 in addition to B2, B6 and niacin.
Minerals: Rice is among the foods lowest in Sodium as a mineral. This makes it particularly appropriate for those with hypertension or cardiovascular conditions. Whole grain rice, as well as white rice, contains other minerals such as potassium, calcium, magnesium and iron although in relatively small amounts.
Nutritionally, rice may be summarized as a light food that is easy to digest and produces a feeling of satiety.However; white rice (refined) should not constitute the basis of the diet since it lacks many vitamins and minerals. In any case, rice, whether white or whole, must be combined with other foods such as legumes, vegetables or milk to increase its nutritional capacity.
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Symptoms, Causes and Home Remedies for Corns Treatment
Corns are conical skin patches with its tip pointing into the foot. There are basically two types of corns – hard corns which are formed on the top of the toes or on the outsides of the little toes and soft corns, which are formed between the toes. Some of the causes of corns are wearing tight shoes, ill fitting socks, inflexible or nonporous shoes and high-heeled shoes. The most common symptoms of corns are pyramid like structure occurring over the joints of the toes and on the soles of the feet.Pain and inflammation occurs around the affected area. Swelling is generally observed around the corns affected area. They are very hard to touch they are seen on the surrounding area of the finger nails and in the closed area between the finger toes. Skin gets thick. Corns are seen in various colors and generally the affected area turns brown. They are rough, dry and are generally painful. Skin area turns rough and hard because of continual pressure.
Corns are basically caused by too much pressure against the skin. The most common cause of this pressure is from shoes that are too tight or don’t fit properly. As your shoe continues to rub against the surface of your toe, in order to absorb the punishment, the skin hardens. As the years go by, this skin, which is quite dead by now, is molded into what is called a hard corn. These can be very painful. You can also develop what are called soft corns. These corns are formed by when small bone spurs between two toes are rubbed together. This is also commonly caused by shoes that are too tight.Liquorice is one of the most valuable remedies for corns that are just appearing. A paste made by grinding three or four liquorice sticks and mixing it with half a teaspoon of sesame oil or mustard oil should be rubbed into the hardened skin at bedtime. The skin gradually softens and the corn decreases in size.Lemon is another valuable remedy for corns. A fresh slice of lemon should be tied over the painful area at night and allowed to remain there the whole night.Raw papaya is beneficial in the treatment of corns. Its juice is an irritant and it is, therefore, a useful application in this condition. Half a teaspoon of raw papaya juice may be applied thrice daily.
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How To Choose A Rice Cooker
Rice is such an essential element to so many people’s diets that preparing it properly is very important. Rice that has stuck to the bottom of a pan and burned is basically inedible, as is rice that has undercooked and is hard.While more water can
Things to Do with Corn
There is no shortage of things to do with your corn when you are finished with it. Corn comes in a myriad of varieties. Most widely known varieties of corn, the most valuable one being dent corn or field corn which is primarily used as cattle feed, sweet corn that is often sold on road side stands and of course the most loved corn- popcorn.
Fresh sweet corn on the cob is one of lifes great pleasures. It is important to remember that corn starts converting its sugars into starch right after being harvested. The best way eat corn is just to eat it on the cob. Simply unwrap it, boil it, and eat it. Put lots of butter on it. You can roast it on the grill to make it really savory. Moreover, sweet corn can also be eaten uncooked if the ear is plucked before it is fully mature.
Corn can also be used to make flour for cooking. Corn flour was used by the Native Americans to make many corn based products and is what is used in tortillas and taco shells. Corn is ground into a fine consistency. Sometimes this corn flour serves as a thickening agent in an array of delectable food dishes. Corn is also put to use for making really good sauces, cakes, puddings, sweets and desserts because the starch acts as a thickening agent.
Additionally, corn is also a staple cereal, second to rice and wheat. It helps to produce a number of essential industrial products as well. The main ingredient in corn which is starch, when dried can be used to convert into dextrin or can even be put to use in its present state. In case, it is not dried, it can be processed into sugars and syrups. Oil, which is extracted from the corn seed is used in the manufacture of soap and glycerin and if refined in extreme conditions, can serve the purpose as a salad oil or can used for cooking purposes as well. You will find corn starch and corn syrup in all the food products on the shelf. Corn is cheap so it is used in everything, which is not always good.
Corn is also an outstanding feed for livestock attributing to its benefits of high in energy, easily digestible and low in fiber features. The corn crop can be either cut green after it is harvested or dried for fodder to be given to farm animals. You can give cows or pigs corn for food to feed them and fatten them up. It is a cheap feed too and a lot easier way to feed many cows than having them all graze in a field.
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Nutrition: The Super Foods that keep you Healthy
Only a quarter of cantaloupe provides almost all the vitamin A needed in one day. Since the beta-carotene in a cantaloupe converts to vitamin A, you get both nutrients at once. These vision-strengthening nutrients may help reduce the risk of developing cataracts. Like an orange, cantaloupe is also an excellent source of vitamin C, which helps our immune system. It is also is a good source of vitamin B6, dietary fiber, folate, niacin, and potassium, which helps maintain good blood sugar levels and metabolism. This pale orange power fruit may help reduce our risk of heart disease, stroke, and cancer.These mildly sweet (and sometimes tangy) berries offer a high capacity to destroy free radicals that can cause cancer. Low in calories, they offer antioxidant phytonutrients called anthocyanidins, which enhance the effects of vitamin C. These antioxidants may help prevent cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer.Tomatoes help us fight against heart disease and cancers such as colorectal, prostate, breast, endometrial, lung, and cancer of the pancreas. Tomatoes are also good sources of vitamin C, A, and K. In a 2004 study, it was found that tomato juice alone can help reduce blood clotting.
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Fresh, organic tomatoes deliver three times as much of the cancer-fighting carotenoid lycopene. Even organic ketchup is better for you than regular ketchup! Look for tomato pastes and sauces that contain the whole tomato (including peels) because you will absorb 75% more lycopene and almost two times the amount of beta-carotene.A cancer-fighter and cardio-helper, spinach and kale top the list as far as green leafy vegetables are concerned. Much like broccoli, they provide an excellent source of vitamin A and C. Kale is a surprisingly good source of calcium at 25% per cup, boiled. Vitamin K is abundantly found in spinach as well, with almost 200% of the Daily Value available, to help reduce bone loss.Brown rice is also a better choice than refined grain (white rice) for the same reason as choosing whole wheat bread. Whole wheat flour or brown rice that turns into white flour or white rice actually destroys between 50-90% of vitamin B3, vitamin B1, vitamin B6, manganese, phosphorus, iron, and all of the dietary fiber and essential fatty acids we need. Even when processed white flour or white rice is “enriched,” it is not in the same form as the original unprocessed kind. In fact, 11 nutrients are actually lost and are not replaced during the “enrichment” process!
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