Health and Food

Posts Tagged ‘Seafood’

Interesting version metabolism. I think misled by the fact that Japanese are poor because they possess some secret with mushroom dust and undermining the Japanese diet. The Japanese are not only weak, and hardly suffering from cancer. But once you live in Western Europe or the United States and adopt respective lifestyles, cancer and gain weight as much as Westerners. If you do have any knowledge of mushrooms, why not use them and go and live in the West?. The truth is in their food: mostly raw fish and it is
Interesting version metabolism. I think misled by the fact that Japanese are poor because they possess some secret with mushroom dust and undermining the Japanese diet. The Japanese are not only weak, and hardly suffering from cancer.

marked just not true, or at least with regard to stomach cancer, which is most widespread in Japan say. The reason lies in the seafood and the large amount of radioactive phosphorus, which is absorbed by it – fish, molluscs, mussels, oysters, algae … else Japanese food is of excellent quality and taste.

marked just not true, or at least with regard to stomach cancer, which is most widespread in Japan say. The reason lies in the seafood and the large amount of radioactive phosphorus, which is absorbed by it – fish, molluscs, mussels, oysters, algae … else Japanese food is of excellent quality and taste.

Indeed, stomach cancer is most common in Japan, but not because of radioactive phosphorus, and because Japanese traditional salt fish to preserve it (when not eaten raw). Moreover, the fact that he mostly consumed raw is a prerequisite for a large percentage of infections Hélicobacter pylori-bacteria blamed for most stomach cancer. Indeed, the combination of bacteria and that salt is a carcinogenic. If cancer of the stomach, as the guilty substances, pollutants of marine products should have a high level of gastric cancer throughout the room, and in Japan and bowel cancer, especially colon cancer are rare. In recent years, apparently with the perception of zapadnyashkata kitchen and dining by the Japanese and this cancer is increasing. Particular radioactive isotopes are more common cause of blood cancer.

Marked just not true, or at least with regard to stomach cancer, which is most widespread in Japan say. The reason lies in the seafood and the large amount of radioactive phosphorus, which is absorbed by it – fish, molluscs, mussels, oysters, algae … else Japanese food is of excellent quality and taste.

I do not know how common cancer in Japan, but to join in the opinion of the danger of eating marine mollusc – God in the Bible prohibited to eat sea creatures than fish with fins and scales:
Leviticus 11: 9. Among all animals in the water to eat the following: all the water that has fins and scales in the seas and rivers, they can eat.
10. And from everything that moves in the waters, and from every living animal that is in the water, all the seas and rivers, which have fins and scales, they are unclean to you.

Of course, this is a matter of choice! huh.gif
But these orders are given to healthy people, and although they were from the Old Testament apply today because the metabolism in humans is the same as it was when Eber, right?

Indeed, stomach cancer is most common in Japan, but not because of radioactive phosphorus, and because Japanese traditional salt fish to preserve it (when not eaten raw). Moreover, the fact that he mostly consumed raw is a prerequisite for a large percentage of infections Hélicobacter pylori-bacteria blamed for most stomach cancer.

Stomach cancer is most common in Japan, Chile and Ireland.
Definitely found that salting of meat, Kakko and smoking them carcinogen.
The complex factors leading to increased predisposition to stomach cancer – are precisely those – genetic history, blood group A, chronic infection with Helicobacter, chronic atrophic gastritis, gastritis hiperatsiden, pernitsiozna anemia.
Over the years the location of the cancer changes and the small curvature of the stomach is moved to the border with the esophagus.

Stomach cancer is most common in Japan, Chile and Ireland.
Definitely found that salting of meat, Kakko and smoking them carcinogen.
The complex factors leading to increased predisposition to stomach cancer – are precisely those – genetic history, blood group A, chronic infection with Helicobacter, chronic atrophic gastritis, gastritis hiperatsiden, pernitsiozna anemia.
Over the years the location of the cancer changes and the small curvature of the stomach is moved to the border with the esophagus.

Risk factor is not just salting the meat and salt konsomatsiyata very large. If this consumption exceeds 10 g per day, the risk of stomach cancer increases by 50% quite
Complex factors that list, actually boil down to 1: Helicobacter-a, everything is connected, since it is a bacterium that causes gastritis, ulcers and possibly cancer. Genetic factor that is not hereditary, but reflects the openness of each organism to infection, though in this case to that Helicobacter pylorus. Fortunately, only 1% of those infected develop cancer, with her.
I am sure that its upper dig it / and from somewhere and ILO-th, otherwise it wrote / a bezumitsa similar to blood group A. Of course, that most patients not only from stomach cancer, but cancer in general, and other diseases with blood group A, it is the most common, about 45% of people with it. wink.gif
smilesart

1. Oysters are one of the most ancient and yet modern food, adored by some and hated by othersAt the end of the summer season comes to a special seafood, which is assigned the period from mid-September until April. Seafood divides humanity into two hostile fronts of pilgrims and opponents, the issue is not whether animals should be eaten or not, but whether it is appropriate that they be eaten alive … Although culinary has created dozens of recipes for oysters, they eat real razbirachi not just raw, and alive. Right this way was consumed mekotelesta this ancient food of prehistoric man. Today is probably the only food that traditionally goes down alive, and this is due not only to the particular ritual eroticism of the suction of her frail flesh, and the action of its ingredients. Only raw and live oyster develops its properties if it ever ancient Roman glory aphrodisiac. When cooking gourmet loses rare amino acids, which are his secret doping of libido. Cooked oysters did recommended for beginners who are not yet accustomed to the special tasty flesh of the living. Ozhareno it is more solid, is easily absorbed and the taste is mild.

Oysters are a family of mussels, as widespread in the rivers and the seas and oceans. Species numbered cent giving a wide variety in size, shape and taste. The color ranges from brownish-purple to whitish pink or blue. Living in fresh or hot water are poor salinity, unlike oysters of the northern oceans, which are much higher natural ovkusenost. Shell shape of them sealed cavity in which lie, anchor and became more severe, massive and asymmetric to the other part. Black Sea, inhabited by two kinds of size seven or eight centimeters in length and five or six in width. Japan, France and the Netherlands are the biggest producers of oysters, although in recent years dangerously reduced population due to global warming. Worldwide oyster season begins in late summer, when completed their reproduction period and regained their prized taste.

Oysters are a popular part of Japanese and Mediterranean cuisine, but have found their way into menus all over the world with its impeccable image of the bohemian food. Every conscious epicure must try subtleties of art to eat oyster with rapture to talk about experience. This practice is known of the great lover Don Juan and Casanova, whose breakfast for allegedly numbering a dozen oysters, their impact occurred as the coming night, when they are devoted to their exploits. Interestingly, the discovery of modern science that the aphrodisiac effect on women even more than men. Perhaps hence the popular portrayal of Aphrodite in the oyster shell.

In addition to this intimate worship clam shaped by a modern epikureytsi Front antagonists and all who condemn erotic-gastronomic ritual. Ingestion of live food is something that humanity is denied through the centuries, seeing in this particular sadism victim to bear his eating live … A state and the symbol of fire, which purifies and burns impurities, has established itself in gastronomy with its mediating role prikosnovenieto in the victim and executioner in the kitchen.

Craftsmanship associated with eating a live oyster begins with better cooling, crushing ice and a considerable quantity of seaweed preparation. Top part of the ritual is covered with lemon drops below that of mussel flesh trembles, and the taste of it yields completeness. For lovers of the piquant taste and is recommended seasoning with pepper and chili, although most of the oyster lovers should be absorbed texture. Then the real test begins. Valve must be opened with a short knife and collected juice to be squeezed because the second juice, which will release the oyster is far healthier. Can be used trizaba small fork with which to lean meat separate from the shell and then to drink the whole oyster juice or be directly sucked by the ritual of the ancient Romans.
If we decide to cook oysters, we have a wide range of recipes and ways of ozharyavane. You can bake, boil or fry, to experiment with a quick nip.
Good to know that oysters go best with white wines with little flavor and taste as well as natural sparkling wines champagne.

Recipes:

Oysters with champagne

Products: 20 pcs. oysters 1 tbsp butter, 1 onion head old, 120 ml champagne 1 / 2 tbsp mint – minced, 1 tbsp estragon, salt, pepper to taste, 2-3 stalks of parsley and half lemon slices.

Preparation: Wash the oysters, opened with a knife, water, drain them and the meat is separated from the shell in court. Add to butter, champagne and other spices finely ground without parsley. The mixture is poured into a pan or yensko glass, stir well and stew for 5 minutes. So oysters are one type alangle – a compromise between raw and cooked oysters. Serve warm and decorated with parsley and lemon slice.

Food, drinks, diets and weight loss
British study shows that eating seafood rich in Omega-3 fatty acid can improve mood in depressed women during pregnancy, Reuters reported.

Scientists from Bristol University have found that the reduced intake of Omega-3 from seafood increases the risk of depressive symptoms during pregnancy.

The study, published in Epidemiology journal, was extended to 9960 expectant mothers, says health.bg.
Seafood improves mood during pregnancy. Photo: www.sxc.hu.

Those women who fish off their menu were 50 percent more likely than depression during 32 weeks of pregnancy.

Prospective mothers are advised to avoid certain types of seafood because of mercury content, but complete restriction leads to depression, which endangers the woman and baby complement scientists.

A new study by U.S. scientists shows that adults who are allergic to shrimp have a mild allergic reaction, compared with allergic children. Researchers concluded that the disease disappears with age and tolerance of the organism to the product increases. Allergies to shrimp, crabs and mussels to the most common ones caused by food. The reactions of the organism may be different – from choking blistering, even life-threatening problems – such as a sharp drop in blood pressure. Allergies to these products often are unlocked at a later stage of life but are also seen in children. However, it is unclear the reason for their appearance. It is known only that they are caused by certain proteins present in seafood. Researchers studied blood samples of 34 children and 19 adults and found that the presence of antibodies to shrimp and mussels in adolescents is four times higher than in adults. Test, however, has shown exactly how old is allergic. Disease disappears with age, experts are clear.

A chocolate Seafood in dark chocolate filled with hazelnut praline a unique dark.

The Guylian master chocolate Irish have again created an amazing flavor that really will tickle your senses. Guylian’s Extra Dark Seashells are a delight for the eye with their beautiful shiny shells and extra dark Belgian chocolate. The chocolate, which has a high cocoa content of 74% is of the highest quality and made with only the best West African cocoa beans for an intense and lasting taste.
hazel nuts Sea Shells Ingredients

Guylian Seashells’s dark just like the original have a marbled Seafood hazelnut praline filling. This is still prepared using the traditional recipe of Guylian’s unique founding chocolatier. The method of roasting and caramelize the hazelnut is a closely guarded secret, the chocolates and their unique taste. For those dark chocolate hazelnut praline seafood is made from dark chocolate instead of a perfect combination with the dark shell. Discover, taste and enjoy!
Guylian Extra Seafood: Acquaintance boxes and gift boxes
Sea Shells Extra (65g) Guylian Extra Dark Seashells (65g)
Sea Shells Extra (125g) Guylian Extra Dark Seashells (125g)
Sea Shells Extra (250g) Guylian Extra Dark Seashells gift box (250g)
Guylian Extra Sea Foods wins 3 star Superior Taste Award 2010

AwardGuylian Seafood Tools was awarded by the International Taste & Quality Institute Superior Taste Award 2010 with 3 stars, the highest ranking. Only 14.5% of the participating products this year, including just two chocolate products have the highest degree.

The extra dark Belgian Chocolate Seashells have an extraordinary overall score of more than 90%. This thanks to the great appreciation for their intense flavor and long aftertaste. The chocolates also scored very high for general first impression, appearance (the beautifully sculpted shell forms) and refined fragrance.

International Taste & Quality Institute juryHet (iTQi) in Brussels is the leading independent organization of Chefs and Sommeliers that the world’s most quality and tasty food and drink evaluates, promotes and rewards. The jury consists of 120 renowned chefs and sommeliers from 12 of the most famous European culinary organizations and sommeliers.

The products are tested blind, without packaging or any other form of identification. The jurors must judge the total taste sensation among the general first impression, appearance, aroma, intensity of taste, aftertaste, and the like.