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Posts Tagged ‘Food’

Tea in every pot

Posted in Uncategorized, tagged , , , , , , , on September 17, 2012 | 4 Comments »

Tea Pot 2 - 04-09-2008 (small)

Tea Pot 2 – 04-09-2008 (small) (Photo credit: sporks5000)

I am a coffee drinker but occasionally, when there is something wrong with me, I turn to tea. For example, during a cold or stomach flu, I really do not feel like drinking anything but a light Earl Grey tea. Apparently, many people agree, since tea is the second most popular non alcoholic beverage in the world after water. I thought it would be Coke… So here are a few facts about tea that I found interesting:

  • There are close to 1,500 different varieties of tea. They are divided in four types: white, green, oolong, and black. Some are flavored with essential oil, the most famous being the Earl Grey (a black tea infused with bergamot oil).
  • Green tea became very popular in our western countries lately. To get the most from your daily cup, let the tea leaves infuse 8 to 10 minutes so you can extract as much antioxidant as possible. The flavor will be less subtle, but the health benefit much higher!
  • If you enjoy tea but have trouble sleeping and want to lower its stimulant effect, make a first quick infusion (20 to 30 seconds) that you discard, and then make a second one as you would normally do. This simple step will get rid of 80% of the caffeine contained in tea.
  • Green and black tea protect against cavities (had I only known!)
  • There are only 2 calories in a cup of tea (250 ml), unless you add milk, sugar or honey, obviously!
  • Earl Grey tea: it was named after an earl called Charles Grey who was given a secret recipe by a Mandarin Chinese. The benefits of bergamot oil (which is extracted from the bergamot orange) are many and they contribute to the good reputation of Earl Grey tea.
  • The bergamot essential oil is being considered as a ‘‘natural statin’’. It contains polyphenols that appear to block production of blood fats, boost metabolism and prevent cholesterol absorption in the gut. It also has antibacterial and antibiotic properties and helps treat acne, eczema, psoriasis and varicose veins. It is said to strengthen the immune system. It is an excellent digestive and also relieves stomach discomfort. In France we use it in very famous and old candies called the ”Bergamotes de Nancy”.
  • Black tea is well known for being a cardiovascular protector, provided that you do not add milk to it. Caseins (which are milk proteins) bond with the antioxidants in the tea, making them enable to play their beneficial role.  It could explain why black tea does not seem to improve cardiovascular diseases in the UK where people add milk to their tea.

Tea is a wonderful beverage, but there are things you should know (and remember, ice tea counts!):

  • If you suffer from iron deficiency anemia, or are vegetarian and therefore get your iron from vegetables only: the tannins contained in tea lower the absorption of iron coming from plants. It is better to control your tea intake and discuss it with your physician. It is also wise to drink tea away from your meals (one to two hours before or after).
  • If you are taking anticoagulants, be aware that green tea can modify their blood levels. So you should talk to your physician about this as well.
  • If you suffer from GERD, esophagitis or hiatal hernia, you should avoid tea and other food that contain methylxanthines (such as chocolate and coffee) because they can cause a relaxation of the sphincter between the esophagus and the stomach, and therefore allow the reflux of gastric acid toward the esophagus.

Well, I will let you go now because it is tea time.

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Quiz on homeopathic medicines

Posted in Uncategorized, tagged , , , , , , , , , , , , on May 27, 2012 |

In The Nutty Professor (1963)

Here are a few questions for people who are familiar with homeopathic medicines and would like to check their knowledge. But it is also for those who do not know too much, since in my next post I will give the answers with their explanations.

1-    Homeopathic medicines are regulated by the FDA as:

  1. Drugs
  2. Foods
  3. Dietary supplements
  4. Herbal supplements
  5. Vitamins

2-    Can you take homeopathic medicines along with other drugs, supplements or herbs?

  1. Yes
  2. Yes, but you have to wait 2 hours between each one
  3. No, because of possible interferences

3-    Can you apply a Arnica gel or cream on open wounds?

  1. Yes, because they speed up wound healing
  2. No

4-    According to the Principle of Similars, which of these homeopathic medicines is most likely to relieve nausea and vertigo?

  1. Allium cepa (homeopathic medicine from the onion)
  2. Belladonna (homeopathic medicine from the Deadly nightshade)
  3. Histaminum (homeopathic medicine from Histamine)
  4. Tabacum (homeopathic medicine from Tobacco)

5-    Low dilutions (such as 6C) are more appropriate for:

  1. Local symptoms
  2. General symptoms
  3. Symptoms affecting behavior
  4. Children and elderly

6-    High dilutions (such as 30C) are more appropriate for:

  1. Chronic conditions
  2. Acute conditions

7-    According to the Principle of Similars, which of these homeopathic medicines is most likely to relieve sleeplessness:

  1. Arnica montana
  2. Coffea (homeopathic medicine from the coffee bean)
  3. Belladonna
  4. Apis mellifica (homeopathic medicine from the honey bee)

8-     Which one is NOT an advantage of homeopathic medicines?

  1.  Safe
  2.  Do not interact with other drugs, herbs or supplements
  3.  Mask symptoms
  4.  No contra-indications

9-    The more acute the condition the more frequently you take the homeopathic medicine

  1. True
  2. False

10-     What is the English name for the plant Arnica Montana originates from?

  1.  The Mountain Daisy
  2.  The Garden Marigold
  3.  Ragweed
  4. The Bitter Apple

11-     All homeopathic medicines are made from herbs

  1. True
  2. False

12-     Homeopathic medicines are used in how many countries :

  1.  <12
  2.  20
  3.  45
  4. >75

13-     As for any other medicine, you should give smaller doses of homeopathic medicines to children  :

  1. True
  2. False

14-     Jerry Lewis is more popular in France than in the US

  1. True
  2. False


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A few rules for your refrigerator

Posted in Uncategorized, tagged , , , , , , , , , on May 17, 2012 |

Your REFRIGERATOR...Protects Health, Saves Foo...

Here is another topic that should interest most of us since we all use a refrigerator. There are many rules and recommendations for a good usage of your fridge including the best way to organize it and the products you should and shouldn’t use to clean it. I am sure we would all benefit from reviewing (or viewing) them, but today I wanted to address one specific subject: should you put a hot dish right away in your fridge or wait for it to cool down first?

You would think it is an easy one and that the answer should be straight forward, right? It is very interesting to see how many different opinions and guidelines you can get, even on such a trivial and secondary topic. So after reconciling what I was taught since childhood and that has worked for me so far, and other more up-to-date observations, here are my recommendations:

-Do not put a very hot dish in the refrigerator because it will increase the inside temperature and put all the other foods at risk. In addition to this, the machine will have to overwork to bring the temperature down. Remember, the optimal temperature to best limit the development of microorganisms is between 37 and 41 °F (the vegetable compartment is slightly warmer). It is also the best temperature to preserve the nutritional qualities of foods.

-The rule of the two hours seems to be agreed upon by most people: you should not leave cooked food at room temperature for more than two hours before putting it in the fridge. Think of a nice family dinner that can last for an hour and a half, and by the time you are done with the cleaning, and you put those leftovers in the refrigerator, that is approximately two hours. That is okay. Now, if you do not clean up right away (that is bad, you should be ashamed of yourself) and leave that lasagna out the whole night, you should toss it away the next day. The same rule applies to a dish you are taking out of the refrigerator to eat it: not more than two hours before consumption (this seems too long to me: I am applying the 30-minute rule myself).

-So to go back to our hot dish and what you should do with it beside eating it: unless it is the gratin that you are supposed to bring to the next day potluck, divide it in smaller portions so it can cool down quicker. Use small and shallow containers, let them cool down for approximately 30 minutes, and then cover and put the containers in the refrigerator. The goal is to put the food in the refrigerator as soon as possible (always quicker than 2 hours) without warming up the inside of the refrigerator. So if it is cooler outside, you can put your dish on your patio or balcony (just do not drop it, please) and reduce the time.

-TRY to remember when you put the food in the fridge as it is not always obvious that something has gone bad: relying on the smell or appearance is unfortunately not enough because many times, bacteria do not cause any visible changes.

-Also, to better maintain the right temperature inside the refrigerator, do not overload it, and make sure there is space between the different containers for air to circulate. Get rid of extra packaging such as those around packs of yogurt and so on. This has two advantages: it favors the air circulation and good refrigeration of the yogurt (for example) and minimizes the risk of contamination due to potentially dirty packaging. Do not let the door open longer than necessary and make sure it closes properly.

-Lastly, if unfortunately you do get food poisoning, remember to use the homeopathic medicine Arsenicum album 9C, 5 pellets sublingually as often as needed!

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TIPS ON EGGS

Posted in Uncategorized, tagged , , , , , , , on May 8, 2012 | 1 Comment »

The color of an egg yolk is from the xanthophy...

The color of an egg yolk is from the xanthophyll carotenoids lutein and zeaxanthin (Photo credit: Wikipedia)

For years I wondered why we put eggs in the refrigerator at home although we often bought them from farms or stores that stored them at room temperature. Now I think it is because we used to buy our food and eat it the same day or within a few days. It was pretty common to buy 2 eggs at a time. Then appeared the box of 6 eggs and now who does not buy eggs by the dozen (even by 18)? As our shopping habits changed, so did the ways we handle food. Storing your eggs in the refrigerator allows to prolong their shelve life (up to 28 days after laying). Since the shell is porous, know that if you put them next to foods that have strong smells, the eggs will absorb the odors and their taste will be affected. Also, it is best to put the small end down (which is precisely what I did not do up until recently!). By doing that, you are limiting the gaseous exchanges because the air cell that is located at the big end of the egg, acts as a barrier. I noticed that many refrigerators have an egg compartment in the door. This is actually not the best place to store the eggs, as it is where the temperature varies the most each time you open the fridge, and eggs do not like those variations.

Also, here are a few tips from my Mom:

Soft-boiled egg: use the freshest eggs you have. Hard-boiled eggs can be less fresh as they are boiled longer.

Soft and hard-boiled eggs: since you cannot smell and look at the yolk, here is a smart technique if you are not sure of the egg’s freshness: put it in a bowl of water. If it drowns, it is a keeper. If it floats, toss it away. When an egg is fresh, its air cell is small. Then the older it gets, the bigger the air cell, therefore, an egg that floats means it has a large air cell and is not good for consumption.

To make an omelet, always break the egg in a separate dish (one at a time) and smell it and look at it before you mix it with any other ingredients (including previously ‘’tested’’ eggs). In case one egg is bad, this will prevent you from having to toss away the whole mixture. Apply the same strategy when making a desert. If the yolk breaks by itself,  it indicates that the egg is not the freshest. Smell it again: An egg should not smell bad at all.

And last: if you are reluctant to eat an egg because you have a feeling it is spoiled, do not eat it. Although it might be okay, this is not worth taking a chance. If you have been sick because of spoiled eggs, you know what I mean. Plus, the mere fact that you think it might be bad can be enough to impact your digestion. Human beings are very sensitive animals when it comes to eating!

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IF YOU FEEL SLUGGISH AFTER EATING, CHEW IT AWAY!

Posted in Uncategorized, tagged , , , on April 25, 2012 | 1 Comment »

Camel face, chewing. During the Alice Springs ...

Camel face, chewing. During the Alice Springs 2009 Camel Cup. (Photo credit: Wikipedia)


As you well know, human beings are omnivore, meaning they can eat pretty much everything, and for that purpose they have three types of teeth: incisors to cut, canines to tear and pre-molars and molars to grind their food. Chewing is the first step in our digestion and it is a very important one that we often neglect. It is also the only one we can control voluntarily.  Not only does it allows us to break down food into smaller parts and soften it into a “paste” that we can swallow (called bolus), but chewing also brings food to the same temperature as our body. This facilitates digestion. The other crucial function chewing performs is to put the food in contact with saliva. This humidifies it and makes it softer. It also starts the digestion process that will be completed in the stomach. Our saliva contains an enzyme (amylase) that is able to break down starch into simpler sugars that are easily absorbed. I remember a very basic experiment that we did in biology class in Junior High: we had to chew a piece of bread for several minutes until it became sweet. Good chewing habits will also minimize the quantity of air you swallow, therefore reducing bloating. So you see, the more you chew your food the easier the last part of the digestion will be. Big pieces will stay longer in your digestive tract and delay the digestion process. There is even a relationship between losing weight or maintaining a healthy weight and chewing well. I am sure you have experienced eating too quickly and swallowing air and large pieces of food, having meals interrupted by phone calls, etc… this is not satisfying.  It seems to be the way “modern” life often goes, but every time you can, try to set aside 20 minutes of uninterrupted time to eat your meal. And if you do get that fast food, at least chew it well instead of gulping it down with soda! It is not easy to change a habit, but you will see a change. Another trick I use when I have issues slowing down is putting down my fork after each bite and I do not prepare the next bite until I am done with this one.

As a side note, keep in mind that chewing food that has some consistency (not too soft) is also important for your teeth: you are giving them a mini work-out so they stay in shape.

 

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TAKE YOUR MEDICINE

Posted in Uncategorized, tagged , , , , , , , on April 24, 2012 | 3 Comments »

Español: Glass of water. Español: Copa con agua.

Español: Glass of water. Español: Copa con agua. (Photo credit: Wikipedia)

One of the great advantages of homeopathic medicine is that most of them are meant to be taken sublingually, meaning you do not need water. This makes it very convenient, especially when you are on-the-go (for example, in an airport where you cannot bring water anymore, in the plane before take off, in your car, etc.). They are also absorbed by the body very fast (seconds after intravenous). Conversely, most of the other medicines require you take them with some type of liquid. I’ve seen many people swallowing their pills or tablets with juice, coffee and even wine! Let’s see if this is a good idea.

The short answer is NO.

We know that a medicine can interact with another one but it is also important to understand that there are many potential interactions between treatments and beverages. There can be interferences with the absorption and/or the metabolism of the medicine. This can cause a medication to lose some of its activity or become toxic.

Here are a few examples:

MILK: This is mainly an issue when parents put medication in their baby’s milk bottle. When in contact with certain medicines in the stomach, milk can form insoluble complexes that will not be able to be absorbed. This is the case with certain antibiotics, iron salts, etc. Milk can also interfere with some enteric-coated capsules, which are meant to dissolve in the intestines to avoid damage to the stomach. Taking them with milk will make them dissolve in the stomach instead.

TEA: The tannins from the tea can precipitate certain medicines into insoluble complexes that are not absorbable.

COFFEE: It can either decrease or increase the activity of certain medicines.

FRUIT JUICES (mainly from grapefruit and orange): These can also influence the absorption and metabolism of some medicines.

ALCOHOL: This can increase the activity of a medicine and increase its side effects, therefore increasing its toxicity. On the other hand, some medicines will slow down the degradation of alcohol, allowing its toxic by-products to remain longer in the body. This is known as the antabuse effect: hot flashes, tachycardia, nausea, vomiting.

In other words, the best way to take your medicine is with a large glass of (non sparkling) water. You need a sufficient amount of water to wash down the pill so it does not get stuck in the lining of the esophagus or the stomach, where it could cause choking or ulceration, and also to ensure it dissolves properly.

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How to split the banana

Posted in Uncategorized, tagged , , , , , , , , , , , , on April 21, 2012 | 1 Comment »

Banana split

Banana split (Photo credit: Wikipedia)

One of the many things I discovered in America is the concept of family style restaurant. The first time my friends took me to such a place, I thought it meant food tasted like your Mom’s cooking and I did not understand why everybody was getting involved in my order. (Maybe that was the real meaning: arguing over food and everything else, just like at the family dinner table.) Of course now I know better and I have had many other occasions to enjoy it. And here is my take on it: there are so many ways to get sick already and that are difficult to avoid, why would you want to add more? I come from a place where there still are some traditions that make sense. For example it is still very awkward to ask to share a dish in a French restaurant. I have to admit that dishes are not very big and there is hardly enough for one person anyway! (To be fair, on the topic of small portions, I attribute it to the fact that French people are used to a three-course meal as opposed to a single big dish, and also to the fact that they have not gotten into the doggie bag-way of life—yet.). Sometimes people will maybe share a desert if they dare to brave the disapproving and angry waiter, but this is not the norm. It can be pleasant to taste your friends’ dish, or to order a selection of different entrees and sides for the table but I think there are some easy precautions you can take that would make the experience more enjoyable since you would not go home with your very first cold sore or other unpleasant catches. Without driving yourself crazy, you should be aware that there are a lot of pathologies that are transmitted through saliva. Obviously if you are having dinner with someone who sneezes and coughs, you might pass on sharing that ice cream Sunday. The problem is, though, that some of those diseases may not be noticeable to the naked eye either because the person who has it shows very few and mild symptoms or because the person is still in the incubation phase and does not know he or she is infected. Here are a few examples of such viruses: mononucleosis and cold sores (both from the herpes virus family), cold, flu and other upper respiratory infections, hepatitis B, meningitis, etc. Again, the incubation period can vary from a few days to several weeks; in other words, you can be sick without knowing it.

This said, I would not recommend eating from the same plate, drinking from the same glass or bottle or sharing cutlery, especially if you are more vulnerable to diseases. I remember how surprised I was to see four friends eating the same ice cream that was presented in a deep glass, in a supposedly “gourmet” restaurant in Venice, Calif. I guess they shared more than food that evening. If you want to share, just ask for extra plates and put some of the food in it! So now the question is should you worry about the plates, cutlery, glasses that were used before and that maybe were not washed properly? Not really, unless it is a noticeable dirty place, but in that case there would be many other reasons to worry. You see, the viruses I mentioned earlier do not survive very long outside of our body, so you can relax a bit. My point is more this: let’s try to minimize the more obvious risks when it is easy to do so. Even if the majority of us are healthy and will not catch anything most of the time, I think there some good habits to adopt—like the habit of washing your hands before eating. It’s just as simple as that.

Bon appétit!

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