Thursday, May 28, 2009

drink Water not beer.....

Health Benifits Of Drinking Water

Water is the most common and important compound found on the Earth without which, the thought of survival of life is futile. H2O, commonly known as water, consist of two parts of hydrogen and one part of oxygen. Almost 70% of the human body is made up of water. If we study the physiology and anatomy of the human body, we'll find that water is responsible for almost all the vital processes occurring in the human body whether it's the digestive system, circulatory system or some other.

For years our ancestors have admonished us with the importance of water. Perhaps even more importantly, nutritionists and health experts confirm that the health benefits of water are numerous. The most common health malady that occurs in our body due to lack of proper amount of water in our systems is dehydration. This dilemma may provoke many other diseases. Heartburn, headache, back pain, pain in the legs, daytime fatigue, and rheumatoid pain are some of the adverse effects of dehydration. Dehydration generally occurs when the body starts squeezing water from its tissues, brain and skin. All these problems could be eliminated easily by adding proper amount of water in our daily diet. Additionally we can have shinny and healthy skin rather than ragged and dry skin due to dehydration. It's chronic cellular dehydration that kills the cell, but it has a simple solution and that is to drink half of your body weight of water everyday.

Water works as a lubricant for our joints and it flows as a river through our veins, arteries and capillaries. In short it fills nearly every space of our body and acts as a protective shock absorber for our body. It also helps to form the structure of protein and glycogen. Meaning that water is the source that carries nutrients to our cells in each part of our body and also help to transport the waste out of the body. It has been proved advantageous for the functioning of the kidneys, and drinking more of the precious yet abundant fluid could lower the risk of developing kidney stones and gallstones.

Water serves to regulate the internal temperature of the body and maintains a constant fluid balance. Thus it acts as a thermo regulator that is why we can adapt ourselves in any of the Earth's habitats. The electrical stimulation of nerves and contraction of muscles are the result of the exchange of electrolyte minerals dissolved in water. It reduces the risk of cancer as well as being a means of preventing diseases in general by not leaving the body's cells weakened gasping for the water they so desperately need.

Wednesday, May 27, 2009

Broccoli-Garlic Scape Pesto with Linguini

I know. I'm the 700th person to write about garlic scape pesto. I can't help it! It's so lovely, and I just discovered it. After staring down the scapes when we got home from the farmer's market, they still didn't tell me which end of them to use. A quick taste provided the answer: before using the scape, lop off the end with the bud. The rest of the veg can be used.

I've seen many great recipes on other blogs for scape pesto... but they seemed so... garlicky. Even though I am a huge garlic fan, I was a little daunted by the prospect of a sauce of purely raw, unadulterated garlic. Hence the addition of broccoli.

Pestos are traditionally uncooked sauces, which make them perfect for the summer. The standard pesto usually involves basil, nuts (usually pine or walnut), olive oil, and parmesan cheese. I did steam the broccoli before running it through the food processor, but besides that, this sauce is incredibly quick and easy.

Broccoli-Garlic Scape Pesto with Linguini

Ingredients:

2-3 c steamed broccoli (run 1 c under cold water to cool)

1 c chopped garlic scapes (from about 7-9 strands)

2-4 TB olive oil

1/3 c toasted almonds

1/3 c grated parmesan

salt and pepper

1/4 lemon

1/2 lb linguini

Preparation:

In food processor, combine almonds, garlic scape, and 1c cooled, steamed broccoli. Drizzle olive oil in, and combine. Remove mixture from food processor, and mix in parmesan. Season with salt and pepper to taste.

Cook linguini in well salted water. Reserve at least a cup of water from pot before draining. Drain pasta. Return pasta to pot, and mix with pesto, and 2 c steamed, chopped broccoli florets. Add pasta water to achieve desired consistency. Drizzle with lemon juice, and serve with additional parmesan cheese. Serves 4.

How to cook Tilapia in Mushroom Sauce

Step 1

Thaw Tilapia by placing package in the refrigerator over night or by placing the tilapia in the microwave. Thawing the Tilapia in the microwave depends on the calculated weight of each Tilapia and the watt setting of your microwave.
Step 2

Roll Tilapia Fillets (Place each fillet with smooth side face up, begin to roll each fillet at a time, starting from top to bottom or vice versa; the way you choice to roll the fillets is up to you. There is no wrong way.)
Step 3

If Necessary, fasten each fillets with toothpicks.
Step 4

Sprinkle Tilapia lightly with Dead Sea Salt, Black Pepper and Paprika.
Step 5

Place minced onions in a saucer pan on medium to high heat, add 2 tbsp of Avocado Oil, undiluted mushroom soup (can is fine or home made better and healthier)
Step 6

Season Mixture to your or your family's taste buds. And let it come to a boil.
Step 7

Once boil is achieved, place Tilapia rolls inside the sauce and let it simmer for 10-20 minutes.
Enjoy!

Tips & Warnings

To Dilute mushroom soup, place soup in a bowel esp if its canned soup. Mix 1/2 a cup of Organic, Kosher and Pasteurized Half Half and 1/2 Organic, Kosher and Pasteurized Milk in Cream Of Mushroom Soup.
When Choosing a Seafood to prepare a meal, esp a fish, choose wisely. Make sure the Fish to selected from the market or Grocer is Environmentally Friendly and Healthy for you. U.S. Tilapia is far More Environmentally Friendly than Latina American and Asian Tilapia. These three species, Mozambique tilapia, Nile tilapia, and Blue tilapia are in the U.S. Market, are farm raised in closed tanking systems, esp. where the risk of escape is extremely diminished and little water pollution through farming procedures. If Tilapia escapes from its farming community, it can cause extreme ecological damage especially since Tilapia is not native to the U.S. The Ecological damage would be reducing aquatic vegetation and welfare of native aquatic life since tilapia can out-compete those fish.
Avocado oil is far more healthier than butter margarine, and saturated oils. Avocado oil can replace butter, margarine and saturated oils in cooking, baking, grilling, marinading recipes to name a few. Avocado oil is similar to Olive oil yet is not a substitute. Avocado oil is an important cooking element for fish since fish is a delicate food and avocado oil doesn't over power the fish yet brings out the fish natural flavors. Avocado oil is rich in Vita A, B1, B2, B5, D and E, minerals, protein and Lecithin. Avocado oil also treats Eczema and Psoriasis.
When Picking any Cookware do not select Teflon or any Non stick cookware (they are labeled as Non-stick instead Teflon because Teflon is Trademarked by its owners yet are the very same chemical as Teflon) Teflon causes cancer. And the more it breaks down, the more we consume it. Green pan are a good company to use. And Aluminum is not a better choice it has been linked to Alzheimer's Disease.

Tilapia....

Tilapia' (pronounced /tɨˌlɑːpiə/) is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats including shallow streams, ponds, rivers, lakes, and estuaries. Most tilapia are omnivorous with a preference for soft aquatic vegetation and detritus. Historically they have been of major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture (see tilapia in aquaculture). Tilapia often become problematic invasive species in new habitats, whether deliberately or accidentally introduced.

Monday, May 18, 2009

Pufferfish na huli ko ( butete)

Biologists think pufferfish, also known as blowfish, developed their famous “inflatability” because their slow, somewhat clumsy swimming style makes them vulnerable to predators. In lieu of escape, pufferfish use their highly elastic stomachs and the ability to quickly ingest huge amounts of water (and even air when necessary) to turn themselves into a virtually inedible ball several times their normal size. Some species also have spines on their skin to make them even less palatable.

A predator that manages to snag a puffer before it inflates won’t feel lucky for long. Almost all pufferfish contain tetrodotoxin, a substance that makes them foul tasting and often lethal to fish. To humans, tetrodotoxin is deadly, up to 1,200 times more poisonous than cyanide. There is enough toxin in one pufferfish to kill 30 adult humans, and there is no known antidote.

Amazingly, the meat of some pufferfish is considered a delicacy. Called fugu in Japan, it is extremely expensive and only prepared by trained, licensed chefs who know that one bad cut means almost certain death for a customer. In fact, many such deaths occur annually.

There are more than 120 species of pufferfish worldwide. Most are found in tropical and subtropical ocean waters, but some species live in brackish and even fresh water. They have long, tapered bodies with bulbous heads. Some wear wild markings and colors to advertise their toxicity, while others have more muted or cryptic coloring to blend in with their environment.

They range in size from the 1-inch-long (2.5-centimeter-long) dwarf or pygmy puffer to the freshwater giant puffer, which can grow to more than 2 feet (61 centimeters) in length. They are scaleless fish and usually have rough to spiky skin. All have four teeth that are fused together into a beak-like form.

The diet of the pufferfish includes mostly invertebrates and algae. Large specimens will even crack open and eat clams, mussels, and shellfish with their hard beaks. Poisonous puffers are believed to synthesize their deadly toxin from the bacteria in the animals they eat.

Some species of pufferfish are considered vulnerable due to pollution, habitat loss, and overfishing, but most populations are considered stable.

Friday, May 15, 2009

Motocross

MOTOCROSS in Bacong San Luis Aurora last May 15 2009

Motocross is a form of motorcycle sport or all-terrain vehicle racing held on enclosed off road circuits. Motocross is derived from the French, and traces its origins to British Scrambling competitions. The name "motocross" is a portmanteau derived from the words "motorcycle" and "Cross Country".

Motocross was first known as a British off-road event called scrambling, which were themselves an evolution of Trials events popular in northern Britain. The first known Scramble took place at Camberley, Surrey in 1924.^[1] During the 1930s, the sport grew in popularity, especially in Britain where teams from BSA, Norton, Matchless, Rudge, and AJS competed in the events. Off-road bikes from that era differed little from those used on the street. Intense competition over rugged terrain led to technical improvements in motorcycles. Rigid frames gave way to suspensions by the early 1930s, and swinging fork rear suspension appeared by the early 1950s, several years before it was incorporated on the majority of production street bikes. The period after the Second World War was dominated by BSA which had become the largest motorcycle company in the world. BSA riders dominated international competitions throughout the 1940s.

A Maico 360 cc, note the air cooled engine and twin shock absorbers on the rear suspension

In 1952 the FIM, motorcycling’s international governing body, created an individual European Championship using a 500 cc engine displacement formula. In 1957, it was upgraded it to World Championship status. In 1962, a 250 cc world championship was created. It was in the smaller 250 cc category that companies with two-stroke motorcycles came into their own. Companies such as Husqvarna from Sweden, Bultaco from Spain, CZ from Czechoslovakia and Greeves from Britain, became popular due to their lightness and agility. By the 1960s, advancements in two-stroke engine technology meant that the heavier, four-stroke machines were relegated to niche competitions. Riders from Belgium and Sweden began to dominate the sport during this period.

By the late 1960s, Japanese motorcycle companies began challenging the European factories for supremacy of the motocross world. Suzuki claimed the first world championship for a Japanese factory when it won the 1970 250 cc crown ^[2]. Motocross also began to grow in popularity in the United States during this period, which fueled an explosive growth in the sport. The first stadium motocross event was held in 1972 at the Los Angeles Coliseum ^[3]. In 1975, a 125cc world championship was introduced. European riders continued to dominate motocross throughout the 1970s but, by the 1980s, American riders had caught up and began winning international competitions ^[4].

During the early 1980s, Japanese factories presided over a technology boom in motocross. The typically two-stroke air cooled, twin shock rear suspension machines gave way to machines that were water cooled and fitted with monoshock rear suspension. By the 1990s, increasingly stringent environmental laws in California forced manufacturers to develop environmentally friendly four-stroke technology. At the turn of the century, all the major manufacturers have begun competing with four-stroke machines. European firms also experienced a resurgence with Husqvarna, Husaberg and KTM winning world championships with four-stroke machinery.

Recently, the sport has evolved with sub-disciplines such as stadium events known as Supercross and Arenacross held in indoor arenas. Freestyle (or FMX) events where riders are judged on their jumping and aerial acrobatic skills have gained popularity, as well as Supermoto (Motocross machines racing on both tarmac and off road). Vintage motocross events have also become popular with riders competing on bikes usually pre-dating the 1975 model year.