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From: Margie (ILovePhotos) Posted by hostMay-19 5:29 PM 
To: All  (131 of 159) 
 125.131 in reply to 125.126 

Low Carb Eating in a Chinese Restaurant

From Laura Dolson,

Your Guide to the Chinese Menu

From the spicy food of Szechuan and Hunan to the more subtle flavors of Canton, Chinese food tends to present somewhat of a challenge for low carb diners. Besides the rice and noodles, the majority of the dishes seem to have at least some sugar and starch in them. Although it is perfectly possible to eat a delicious controlled-carb meal in a Chinese restaurant, the diner must be careful.

Before You Go

Before heading out to the restaurant, it is important to make some decisions about how strict you’re going to be in regards to carbohydrates. If you are on a moderate-carb plan, then you probably don’t need to worry too much about a little cornstarch in a dish. On the other hand, if you are in a restrictive diet phase, such as Atkins Induction, you will want to be more “pure” in your low carb eating.


On the other hand, if low carb eating has become a permanent way of eating for you, occasional, structured, planned deviations are probably going to be part of your life. You just have to decide when those times and places are going to be. Some people make Chinese restaurants such a planned deviation.

Variations in Chinese Food

Chinese food not only varies according to the location in China from which the food originated, but according to where the restaurant is located. Featured dishes, levels of sweetness, and condiments on the table are different, for example, in different parts of the United States. This makes it hard to find strict rules about menu choices. Kung Pao Chicken may be relatively low carb in one place, and loaded with sugar in another. However, there are guidelines that will help you in making selections. Here are the basics of eating out low carb in Chinese restaurants:

Foods To Avoid

  • Rice, including fried rice and steamed rice.
  • Noodles, including chow mein, lo mein, and chow fun
  • Wontons, including the deep-fried type sometimes on tables.
  • Breaded Meats, such as in General Tso’s Chicken
  • Egg rolls

Sweet Sauces

It’s often hard to tell by looking at the menu which sauces have sugar in them, but these sauces generally will have quite a bit. Obviously the amount you eat will govern the carb level:

  • Sweet and sour sauce
  • Duck sauce (the orangish sauce for egg rolls in some places)
  • Plum sauce (often served with mu shu)
  • Oyster sauce
  • Hoisin Sauce

Proceed With Caution

  • Thick soups and sauces are thickened with corn starch. One tablespoon of cornstarch has about 7 grams of carb. In a platter of food with a thickened sauce, there will be about 1-2 tablespoons of corn starch. A cup of hot and sour soup might have about a teaspoon of corn starch (2 grams of carb).
  • Corn starch is also often used to “velvet” meats prior to stir-frying. Meats prepared in this way don’t necessarily looked breaded, as it is a very thin coat of starch.
  • Some Chinese dishes are quite sweet. If it’s a dish you’ve had before, your taste buds will be your guide. If not, ask. Spicy sauces are apt to have sugar in them, so ask about this. Lemon Chicken almost always has quite a lot of sugar.
  • Water chestnuts are somewhat starchy, but a few slices aren’t a big deal. 4 whole water chestnuts have about 3 grams of effective carb. ½ cup of slices has about 7 grams.

The Safest Choices

  • Clear thin soups – egg drop soup is usually a thin soup
  • Steamed food, including whole steamed fish or steamed tofu with vegetables.
  • Meat and vegetable combinations with thin, savory sauces (a small amount of sugar may be added, perhaps a teaspoon (4 grams of carb) for the whole dish. Examples would be (in many places) chicken with mushrooms, Moo Goo Gai Pan, Szechuan prawns, and curry chicken. Again, use your eyes and taste buds to figure whether the sauce is sweet and/or thick.
  • Stir-fried dishes without sugar or starch (normally there may be a small amount, perhaps amounting to a gram or two of carb per serving)
  • Black bean sauce does not tend
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From: Margie (ILovePhotos) Posted by hostMay-19 5:32 PM 
To: All  (132 of 159) 
 125.132 in reply to 125.126 

Making the Most of Cheap Eggs

It's egg season! We tend to forget, because of battery egg farming techniques, that eggs really are a seasonal food - kept in natural lighting conditions, hens lay far fewer eggs in the winter, and more in the spring and summer. That's why eggs are associated with Easter: They've been a symbol of spring since - well, forever.

Between the increased egg yield, and grocery stores running specials for folks planning to dye eggs, eggs are dirt-cheap these days. Right this very minute, a dozen large eggs are on sale at my local Kroger for 66c. (A month or so back, Marsh had medium eggs - common in the early spring - 3 cartons for a buck! I bought 18 cartons!)

With prices like this, it's a great time to eat eggs, not just for breakfast, but lunch, dinner, and even for snacks. Eggs are endlessly versatile, not only lending themselves to a wide variety of flavors, but letting you create a number of different textures, too. For these reasons, I never get tired of eggs. (As I write this, I have a cheese omelet sitting happily in my tum.)

Yet years of anti-egg propaganda have left many people afraid of eggs. Indeed, unlimited egg consumption is one of the things that the anti-low-carb forces brandish as a weapon against us - "All those eggs! You'll give yourself high cholesterol! You'll get heart disease!"

It's important that you know that the whole cholesterol theory of heart disease causation is in question. A number of other factors appear to be far more important, with systemic inflammation being at the top of the list. (It's also important for you to know that low cholesterol is dangerous. Total cholesterol under 170 is associated with increased mortality, especially from cancer, stroke, and - believe it or not - violence and suicide. After all, your brain is very rich in cholesterol.)

We need cholesterol. It's essential for every cell in our bodies. Cholesterol insulates nerve fibers, maintains cell walls, produces vitamin D, various hormones, and digestive juices. If we eat less cholesterol, we make it in our liver. If we eat more, we make less. It's a clever natural balance.

Too, in most of the world, cholesterol as high as 225-240 is considered normal. Maybe I'm a whack-job conspiracy nut, but I suspect that American standards for cholesterol keep getting adjusted downward to create a market for cholesterol-lowering drugs. That's just me, though.

But do eggs jack up your blood cholesterol levels? No doubt eggs contain cholesterol - about 200 mgs apiece. But there's little evidence that eating cholesterol increases coronary risk. A 1994 study in the Journal of Internal Medicine looked at 12 men and 12 women, each eating 2 eggs per day for 6 weeks. Their total cholesterol did rise by 4% - but their HDL (good) cholesterol rose by 10% - meaning that their coronary risk had decreased. In an article in the American Journal of Clinical Nutrition, researchers looked at the Framingham study - the biggest, longest lasting study of heart disease to date. They found no relationship between egg consumption and coronary disease. And The Journal of Nutrition ran an article a couple of years back showing that even men who had an abnormally strong response to dietary cholesterol stayed within National Cholesterol Education Program Guidelines when adding 640 mgs of egg cholesterol per day to their diets. That's three eggs a day - coincidentally, the number I eat most days. If three eggs a day doesn't negatively affect even those who have an abnormally strong response to dietary cholesterol, what the heck is anyone worrying about?

But what do eggs contain aside from cholesterol? All sorts of fabulous things. Eggs are a terrific source of protein, of course, with 6 or 7 grams each, depending on their size. Indeed, egg protein is of such good quality that it's the standard against which all other proteins are measured. Eggs do contain a little carbohydrate; about a half a gram apiece. You'll get somewhere between 65 and 75 calories.

Just one egg will give you 19% of your iodine, 13% of your riboflavin, 10% of the antioxidant mineral selenium, and 8% of your vitamin A (and that's preformed A, which is much more easily absorbed and used than the provitamin A in vegetables.) You'll get 7% of your B12, 5% of your folacin, 4% of your iron, 3% of your B6, copper, and zinc, 2% of your calcium, magnesium, and potassium.

Eggs are a terrific source of sulphur, which makes your nails and hair strong and healthy (and grow faster!) Sulphur also makes your connective tissue strong and flexible, and is used by your liver in the process of removing toxins from your body.

Eggs are also one of the few natural dietary sources of vitamin D. I say "natural" because of course the vitamin D in milk has been added artificially, not that that's a bad thing. Mostly we're supposed to make vitamin D in our own bodies, by exposing our skin to the sun. But in this sun-phobic da
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From: Margie (ILovePhotos) Posted by hostMay-19 5:33 PM 
To: All  (133 of 159) 
 125.133 in reply to 125.126 
Bring this vegetable-bin staple front and center-you'll be surprised with the results. Try it in a satiny soup, an Asian stir-fry, or a creamy gratin.

Choose crisp, tight bunches that are free of dark spots. Or, if you prefer, buy bags of celery hearts that contain only the tender inner stalks.

Bunches of celery can be kept in a plastic bag in the refrigerator for up to three weeks. Rinse before using.

The inner stalks and leaves are good raw in salads and appetizers; if you like, peel the stringy outer stalks to make them more tender. Celery can be cooked as a vegetable or used as a flavoring in many recipes, including soups, stews, and side dishes.

Because of its high water and fiber content, celery is an ideal low-calorie snack. It's also a good source of calcium and vitamin C.




From: Margie (ILovePhotos) Posted by hostMay-19 5:36 PM 
To: All  (134 of 159) 
 125.134 in reply to 125.126 

Sinus-Clearing Chicken Soup

16 cups of water
2 chicken thighs, skin on
2 boneless, skinless chicken breasts
1/2 white onion
2 stalks of celery
4 cloves of garlic
1 TB of chicken bullion
Juice of 1/4 lemon

Place in large stockpot, bring to boil, cover, reduce heat and cook until chicken is done. I do mine an hour.

Cool chicken in broth, skin, debone and cut in bite-sized pieces. Strain solids out of broth and give to dogs/cats/interested parties.

1 chopped onion
1 red bell pepper
4 roasted and peeled long green chiles
1 chopped serrano or jal pepper
1 clove garlic
1 tsp cayenne pepper (or to taste)
1 14-oz can of tomatoes and green chiles, or equivalent fresh tomatoes

Blend all of the above up in food processor or blender.

Add 2 TB olive oil to skillet, add blended puree, and cook for 10 minutes.

Place strained broth back on stove, add tomato mess and chopped chicken to it.

Correct seasoning with salt, black pepper, any herbs you want....and more cayenne if needed.

Dang. Guaranteed to clear the sinuses and help one feel better with a bad cold, LOL!!!





From: Margie (ILovePhotos) Posted by hostMay-19 5:48 PM 
To: All  (135 of 159) 
 125.135 in reply to 125.1 

Ultimate Flu-Busting Chicken Soup

2 lbs of skin-on chicken breasts
2 stalks celery, cut in half
4 cloves of garlic, peeled
1 med yellow onion, halved
2 c baby carrots, halved
1 sprig fresh oregano
1 tsp extra-virgin olive oil
1 seeded/minced jal pepper, 4 tsp
1 TB fresh oregano leaves, chopped
1.5 lbs red potatoes, bite sized pieces (OMIT)
2 c of seeded/chopped plum tomatoes
Salt and pepper to taste

Place chicken, celery, 2 cloves garlic, 1 cup of carrots, the sprig of oregano and half onion in large pot. Cover with cold water 2 inches above ingredients.

Bring to boil, reduce to medium, cover, simmer 1 hour.

Set chicken aside to cool. Strain stock, discard veggies. Remove fat if desired (NOT!!)

Put oil, jal pepper, chopped oregano leaves, 2 minced cloves garlic and chopped half onion in another large pot. Cook on medium heat to soften veg, about 5 minutes. Turn heat to high, add broth, remaining carrots (and potatoes, if using); bring to boil, reduce heat and cook until carrots are tender, about 15 minutes.

Bone and shred chicken into bite-sized pieces. Add chicken and tomatoes to soup...season to taste with salt and pepper. Cook until hot.

Makes about 4 3-cup servings.

Nutrition data, per serving:

291 cal
26 gr protein
36 gr carb*** (potatoes, mainly) 
5 gr fat, incl 1 gram sat fat
5 gr fiber
74 mg sodium

Don't see how they figure that low a sodium count, especially when salt is to taste, LOL!!! 

This is excellent!!! It's easily adaptable for families....those who are doing lower-carb can pick out the potatoes and/or carrots and give them to those who aren't, LOL!!

The fresh oregano really makes it good, and I WAS surprised. I found some at a local market, and used it. I dried the rest and stored it for future use. If you have to use dried, you might want to cut the amount, as it will be overpowering otherwise. I just took the dried oregano out of the dehydrator and put it away. My hands still smell like oregano!!




From: Margie (ILovePhotos) Posted by hostMay-19 5:50 PM 
To: All  (136 of 159) 
 125.136 in reply to 125.1 

 Starbucks-Oh MY!

Caffé Vanilla Frappuccino® Light Blended Coffee - no whip 16 230 10 1 0 <5 310 49 4 38 7
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From: Margie (ILovePhotos) Posted by hostMay-19 5:51 PM 
To: All  (137 of 159) 
 125.137 in reply to 125.1 

How to Make an Herbal Chicken Soup

From Cathy Wong, N.D.,Your Guide to Alternative Medicine.

Learn how to use food for healing

This recipe is based on a traditional herbal tonic recipe that I was shown how to make years ago. This version is very simple to make, requiring only ten minutes of preparation time. From there you can just put it on the stove and let it slow cook for a couple hours.

Astragalus root, called Huang Qi in China, is an immune tonic that is believed to strengthen wei qi, the body's defensive energy against bacteria and viruses. Astragalus is a component of Change of Season soup and is often combined with other herbs for energy, circulation, and physical stamina.

Astragalus root can be find dried in Chinese herbal shops or natural health food stores. If you don't have access to astragalus, you can simply omit it from the recipe. It will still be a tonifying soup.

Herbal Chicken Soup


  • 1 whole chicken, small- to medium-size
  • short-grain/sticky/Japanese sushi rice, enough to fill the chicken cavity
  • 5 to 7 cloves of garlic, chopped
  • 1/2 inch piece of ginger, chopped finely
  • 1 bay leaf
  • sea salt, to taste
  • dark roasted sesame oil, to taste (garnish)
  • green onion, sliced into fine threads (garnish)
  • small Thai chili peppers, chopped very finely (garnish)
  • optional: 2 medium sticks of dried astragalus root

1. Rinse the chicken thoroughly and trim any excess skin and fat.

2. Fill the entire chicken cavity with rice. Place the chicken inside a covered stockpot and fill the pot with water so that the waterline is approximately 2 inches above the top of the chicken.

3. Place the bay leaf and sea salt in the stockpot. Bring to a boil, then turn down to medium - low so that the water is boiling gently.

Add the astragalus, ginger, and garlic and continue cooking for 2 hours or until the chicken and rice are well-cooked.

To serve an individual serving, cut a piece of chicken and place it in a bowl with some of the rice and soup.

Garnish with green onion threads, Thai chilis (extremely spicy!), and a few drops of dark sesame oil. Enjoy!




From: Margie (ILovePhotos) Posted by hostMay-19 5:54 PM 
To: All  (138 of 159) 
 125.138 in reply to 125.1 

Whole Food Desserts


By Colleen Huber,

Why not just go out and have a cheesecake or ice cream? Why mix your healthy whole foods with something so naughty as desserts? Because it is not written anywhere that you have to punish your body. If you eat desserts without sweeteners, you can avoid the many chronic disease risks that come with sugar and its imitators, and still feel that you have eaten something sweet and filling.

The following recipes I've included in this article are for single servings of desserts, quite deliberately, for two reasons.

First, food that is made tends to get eaten, especially if it tastes good and doesn't have to be reheated. If you make a huge dessert -- say a cake or pie for the whole family -- they will end up ingesting more of this than would be prudent from the perspective of focusing most of one's diet on vegetables and proteins. When second and third helpings of dessert are available, you can be pretty sure they will get eaten, as everyone's better judgment and will power go out the window.

The second reason is that dessert is kind of like beer, wine or coffee is for adults. Children know it exists, but it could easily displace room for more nutrient-dense vegetables and proteins in their small stomachs. If you have a whole fruit dessert while the kids are still awake, they may treat dinner as playtime, because they are saving room for fruit.

The idea of dessert is that you must suffer through the vegetables and other healthy foods to get to your "just desserts." This programming -- vegetables-are-bad/desserts-are-good -- sets up associations in the mind that often never get broken, even into adulthood.

Because of this, children are best kept away from the idea of desserts altogether, even relatively healthy ones. Let the grown-ups enjoy a whole food dessert once in a great while after the kids are tucked in, and even then make it rare, because adults also need to keep their main food intake the highly nutrient-dense vegetables and meats.

So to keep indulgence to a respectable minimum, and just as cocktail recipes are written for individual servings, the following desserts are listed as single servings.

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From: Margie (ILovePhotos) Posted by hostMay-19 6:53 PM 
To: All  (139 of 159) 
 125.139 in reply to 125.1 

Is the New "White Whole Wheat" Good For You?


In the wake of the new dietary guidelines issued in the beginning of 2005, Americans seem to be heeding the government recommendation to eat three or more servings of whole-grains a day. And while whole-wheat bread would be the most common route, many consumers find its bitter taste unappetizing--due to tannins and phenolic acid found in the outer bran of the red wheat, commonly used to make whole-wheat flour.

However, there appears to be happier taste buds on the horizon, as a tastier alternative to whole-wheat flour is poised to hit the mainstream: It's called "white wheat." What places white wheat above the usual whole-wheat flour is that it:

  • Is made from a naturally occurring albino variety

  • Has all the nutrition and fiber of whole-wheat

  • Tastes sweet in comparison, as it does not contain tannins and phenolic acid responsible for the unpleasant taste

  • Has a more golden color, rather than the harsh red color of whole-wheat

What's more, a registered dietitian in California claimed one of the benefits of white wheat flour is that it can be slipped into certain foods (pancakes, cookies, brownies) and people won't even know it's there.

Though despite what has been projected as healthy, Americans appear to favor white bread, which accounted for 45 percent of all bread sales in 2004, above anything else. Not only does white bread contain a lot less fiber than grainer breads, but also the flour used to make it is milled after the bran and germ are removed from the wheat kernel, which is where the vitamins and minerals reside.




From: Margie (ILovePhotos) Posted by hostMay-19 7:02 PM 
To: All  (140 of 159) 
 125.140 in reply to 125.139 

Can You Fight Cancer With Ketchup?


Fighting cancer may be as simple as adding organic ketchup to your diet. This is because organic versions of ketchup contain the highest levels of the cancer-fighting chemical lycopene, which is also the pigment that makes tomatoes red, according to studies. In fact, organic brands were found to contain three times as much lycopene as non-organic brands.

Based on a study that tested lycopene levels and antioxidant activity in 13 commercial ketchup sources -- six popular ones, three organic, two store brands and two from fast-food chains -- researchers found:

  • Organic brands excelled; one brand contained at much as 183 micrograms of lycopene per gram of ketchup
  • Non-organic brands averaged 100 micrograms per gram
  • One fast-food brand contained a mere 60 micrograms per gram

Researchers also set out to determine if the coloring of ketchup (available in green, purple or the traditional red) reflected levels of lycopene. While the results of the study showed little difference in levels between the various colors, one researcher confirmed, "If you want high lycopene levels, the rule of thumb is to pick the darkest red ketchup."

Cancers Lycopene Protects Against

  • Breast
  • Prostate
  • Intestinal
  • Pancreatic




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