The 4 Key Components of a Healthy Meal Plan

The 4 Key Components of a Healthy Meal Plan

Did you know that organic coconut oil is actually a healthy fat?

Most people admit to feeling a little overwhelmed when it comes to developing a healthy meal plan. In fact, I would guess that’s the biggest reason why most people fail when it comes to a diet of any kind. If it’s too complicated or too difficult, there’s no way you are going to stick with a plan for weight loss. And that’s where most diets lose you—there’s always a mile-long list of what you can eat and what’s forbidden. Or you have to count calories and carbs, which means you have to jot everything down in a book.

Let’s be realistic—none of that is going to happen long-term when you are busy and always on the go.

I like to break down my healthy meal planning into four blocks. If you incorporate each of these four blocks into your daily routine, at every meal and every snack, then you have mastered the Diet Solution Program. Sound too easy to be true? It’s no gimmick—just plain common sense that takes the guesswork out of eating right to lose weight. Here are the four components you should use with every meal:

Vegetables

As you were growing up, I bet your parents told you to “Eat your greens!” As with most of the things our parents tried to teach us, this healthy eating tip is absolutely true. You should incorporate a serving or two of veggies with every meal and every snack.

They will provide you with essential vitamins and minerals your body needs. They also contain fiber, which will help keep you regular and also helps to keep you feeling satiated between meals.

Remember that foods like corn and peas are actually not vegetables, but legumes and grains. Limit your intake of those, and opt for vegetables like lettuce, spinach, kale, celery, and peppers instead.

Healthy Fats

You should absolutely eat fat with every meal, and I am including snacks in this as well. Healthy fats are MUFAs or PUFAs that give your body the kinds of essential fatty acids you need to thrive. Healthy fats can also help you feel satiated between meals, which is what helps you to stay on the straight and narrow with your healthy eating plan, resisting the urge to binge eat. Healthy fats include olive oil, organic butter, coconut oil, raw nuts, nut butters, and avocadoes.

Water

Water should be your go-to beverage of choice while making the healthy eating switch. In fact, you should be drinking water not just with every meal, but between meals as well. The old adage about drinking 8 glasses of water per day is outdated. Instead, you should be aiming for half your body weight in ounces of water per day—more than that if you work out.

Why so much water? Studies show that most Americans are slightly dehydrated. Dehydration can actually register in the brain as hunger rather than thirst. So by drinking enough water, you are keeping your body from feeling hungry, and that keeps you from eating more food than you should.

Protein

If you’ve read my blog for any length of time, you know that I am a big believer in the power of protein. That’s why it’s an essential building block of a healthy diet and should be included in every meal, even snacks. Protein provides your body with essential amino acids you need for neural and cognitive processes. In addition, it has a stabilizing effect on your blood sugar, evening out those highs and lows that can cause you to eat everything in sight.

Not all proteins are created equal, though. I am a fan of whole organic eggs, all-natural cuts of meat, raw nuts, and nut butters. Stay away from fatty sources of protein, meats that contain nitrites or nitrates, and soy products. Those types of proteins can be detrimental to a healthy diet.

Building the perfect meal is easy when you follow the Diet Solution Program. Simply build these four nutritional blocks into every meal and snack, and you should begin seeing results in no time at all!

15 Fat Burning Foods - Eating Your Way To Natural Fat Loss

15 Fat Burning Foods - Eating Your Way To Natural Fat Loss

Quickly, can you name 15 fat burning foods in the next 30 seconds? How did you do? Well, there are a wide variety of fruits and vegetables that are hyped as foods that you can eat to help you to lose weight. They are also known as negative calorie foods and have what is known as a high 'thermogenic' value. In other words, they use more calories in the digestive process than what is actually contained within the food itself. This process speeds up your metabolism, which can lead to fat loss.

In actuality, it is not the food that burns the fat, but the nutrients in these foods that help in breaking down fatty deposits and make it easier for your body to help flush out the fat. Also, when your body is properly nourished it has a positive affect on maintaining your blood sugar level. Regulating your blood sugar level has proven to be the most effective method to maintaining the body's fat-burning capacity by eliminating the feel of hunger.

Following are 15 fat burning foods known for accelerating fat loss; they are packed with nutritional value and can assist you in achieving your weight loss goal and improve your overall health in numerous ways:

Beans

Steep in fiber and an excellent source of protein as well as iron, a single serving of beans is very filling and can satisfy your appetite for hours. The great thing is that they come in many varieties including lima beans, black beans, kidney beans, navy beans, green beans, wax beans, northern beans, and garbanzo beans. They are great for helping to keep the blood sugar level balance.

Garlic

This staple has a worldwide reputation as a miracle food and comes in over 300 varieties; it contains vitamins A, C, and D. One of the most common is the American garlic; it has a white paper-like skin and a very strong flavor. Its many forms include whole peeled gloves, minced fresh cloves, dried garlic powder, garlic extract, garlic salt, and whole peeled gloves. Garlic contains the compound allicin which studies have shown can help lower cholesterol and high blood pressure; it is a natural diuretic food that aids the breakage of fat. It has been observed that allicin begins to degrade immediately after it is produced, so its medicinal effect decreases over time. Cooking degrades its even further and microwaving allicin, more likely than not, totally annihilates any health benefits.

To receive the optimal effect, crush a little raw garlic and combine with the cooked food shortly before serving. Be careful not to overdo it - too much can irritate or possibly damage the digestive tract. Keep in mind that raw, crushed garlic yields not only the most powerful flavor but, as an entry on the 15 fat burning foods list, it is an extremely effective ingredient to have as a part of your health and fitness arsenal.

Carrots

This vegetable contains high levels of carotene, which is transform into Vitamin A. Carotene stimulates the metabolic rate of the body and speeds the elimination of fat deposits and waste. In addition, research has shown that this compound may be of significant benefit for maintaining blood sugar level and possesses antioxidant properties that can reduce the rate of certain types of cancer as well as cardiovascular diseases.

Apple Cider Vinegar

Known as a simple home remedy for ailments ranging from sinus headaches to a sore toe, apple cider vinegar also has the natural ability to accelerate fat loss. Made from apples, it contains malic acid, which is an essential ingredient for converting sugars and fats into an energy source that fuels the bodily functions such as walking, running, breathing, and blood flow.

Apple cider vinegar also have high levels of potassium that has an antiseptic quality , which helps to eliminate stored fats. Pectin is another ingredient contained in the fresh apples from which the vinegar is made; it is a soluble fiber that binds to cholesterol globules and pulls them out of the body. It works 24 hours a day to help your body remove unwanted fat. This also helps remove unwanted heavy metals. Less fat and cholesterol in the body reduces the risk of just about any ailment!

Onions

Like its fellow vegetable in the 15 fat burning foods category - garlic, onions have minerals and oils that will help to promote fat loss by the breakdown of fat deposits and speeding up your metabolism. They also are rich in vitamin C and chromium. Chromium is a mineral that is promoted as a weight-loss supplement due to it's supposed ability to stabilize blood sugar levels and boost the body's fat-burning metabolism.

Tomatoes

Whether raw, steamed, fried, stewed, crushed, pureed, or reduced to a sauce, the tomatoes is one of the most frequently eaten "vegetables" in the United States. It has a high Vitamin C and Citric malic-oxalic acid content. The acid contains enzymes that will hasten the metabolic process. It also helps the kidneys to release more water, which filters out large amounts of fatty deposits. Because it is a "fatless" vegetable, many people employ tomatoes fat-loss diet for a brief period of time.

Celery

Raw celery has a high calcium content and when eaten the calcium is sent directly to work. This pure form of calcium will stimulate your endocrine system. The hormones in your body will break up the fat that is stored in the body. In addition, celery contains a high amount of iron and magnesium; these minerals are excellent for flushing out your system.

Cucumber

The high silicon and sulfur content in cucumbers works to stimulate the kidneys to filter out uric acid, which is a waste product formed from the metabolic breakdown of substances in food called purines. Once this uric acid is washed out, it speeds up the removal of fat, and loosens the fat from the cells.

Asparagus

A good vegetable source of vitamin E, and a natural treatment for rheumatism and arthritis, asparagus is also a natural diuretic that promotes the elimination of fluids in the body. This pick for 15 fat burning foods contains a chemical that accelerates metabolism by assisting in the breakdown of the oxalic acid that tends to bind fat to cells. Its affect in reducing fatty deposits into small bits makes it easier to expend them out of the body.

Beets

This is another powerful diuretic that supports the functions of the liver and kidneys. Beets wash out floating body fats; they are rich in a special iron that cleanses the corpuscles. Corpuscles are blood cells that can contain fat deposits.

Cabbage

Because of the cabbage ability to inhibit the transformation of sugar and other carbohydrates into fat it is of great value in the fat loss war. It contains the minerals iodine and sulfur, which cleanses the body of waste matter from the membranes of the stomach and intestines. If you have a pot belly or want to rid yourself of love handles, cabbage is a natural diuretic that will help to break up the excess fat stored in these areas.

Olive Oil

This item should be at the top of the 15 fat burning foods for everyone. Numerous studies have shown that the reasons for southern Europeans low rate of cardiovascular disease is their frequent use of olive oil as their primary source of dietary fat. By utilizing olive oil in the same way, you can reap the same health benefits. Extra-virgin olive oil (nuts, avocados, and canola oil) is made of monounsaturated fat and helps to lower the levels of the 'bad fat' ldl cholesterol and also the blood fats that are known as triglycerides.

The fats that you need to avoid, the saturated fats found mostly in animal foods and diary products, are what raise those levels. That is why it is recommended that you eat only lean meats and nonfat dairy products. The bottom line here is, olive oil, used in healthy amounts as a replacement for the "unhealthy fats," will enhance your fat loss program.

Apples

This is a food that is high in fiber and provides your body with volume; it prolongs digestion, which makes you feel full longer. Eating apples in place of junk foods, decrease the likelihood of you eating foods that are less filling and high in calories. This encourages stable blood-glucose levels. Because fat burning foods such as apples have fewer calories, they are popular in fat loss programs that involve calorie counting. The high water content of apples is another reason why apples are great for weight loss. The water within the apple is absorbed by the body and helps to keep blood-oxygenation levels high.

When this occurs, your body's metabolism is stimulated and burns glucose energy. A low blood-oxygenation level makes your body feel sluggish and the nutrients that you do eat cannot be effectively transported to the areas of the body where they are needed. So, why not add apples to your list, and the next time you feel the urge to have a snack, pick up one and start munching knowing that you are making a significant contribution to your fat loss efforts.

Oatmeal

There is a reason why professional bodybuilders have relied on oatmeal as a staple of their breakfast; it is very high in nutrients. It is an amazing source of cholesterol fighting, fat-soluble fiber that is filling and provides a good amount of energy to propel you through any workout. Avoid instant oatmeal and choose rolled or steel cut oats instead.

Lean Turkey

This is another favorite food of bodybuilders. Many studies have proven that the proteins contained in lean turkey boost the metabolism that promotes fat loss and helps to build up the lean muscle tissue that enables you to burn even more fat. (calories.) The reason lean meats stimulate metabolism and burns calories is because it uses more energy in the digestion process that other foods.

So there you have it, 15 fat burning foods that not only promote fat loss but contains vitamin and minerals that yield many other health related benefits as well. As with any changes in diet or fitness related activities, you should always consult with your health care practitioner first!

Article Source: http://EzineArticles.com/983964

Sweet Potato, Parsnip and Kasha Pie

Sweet Potato, Parsnip and Kasha Pie

adapted from How to Cook Everything Vegetarian by Mark Bittman
Serves 6

Filling:
1/2 cup kasha
1 1/2 cups vegetable stock
1/2 tablespoon butter or extra virgin olive oil
2 cups grated parsnips (about 8 ounces)
2 cups grated sweet potatoes (about 8 ounces)
1 shallot, coarsely chopped
6 cloves garlic, minced
1 tablespoon fresh thyme, chopped or 2 teaspoons dried thyme
salt and pepper to taste
1/2 cup provolone, grated (optional)

Phyllo Crust:
8 to 12 sheets phyllo dough, thawed overnight
7 tablespoons butter, melted or 1/2 cup (less 1 tablespoon) extra virgin olive oil

OR
Traditional Pie Crust:
2 whole wheat pie crusts, thawed

Instructions
Preparation:
Wash, peel, and grate sweet potatoes and parsnips. Chop garlic, shallot, and fresh thyme. For phyllo variation, lightly coat pie pan with oil, butter, or cooking spray.

1) Preheat oven to 350 degrees.

2) In a medium saucepan, bring vegetable stock to a boil. Stir in kasha, reduce heat, and simmer for about 20 minutes, until water is absorbed and grains are fluffy. Set aside.

3) Heat oil or butter in a large heavy-bottomed skillet. Add grated vegetables, shallot, garlic, salt, and pepper and cook for 10 to 15 minutes, stirring often. Add a few splashes of water if mixture sticks to bottom of pan.

4) Combine kasha, cooked vegetables, thyme, and optional cheese.

Eleganza Phyllo Dough Variation
5) Dampen clean tea towels or paper towels, enough to cover unrolled phyllo dough. Ring out so that they are just damp, not dripping wet. Unroll phyllo dough.

6) Peel up one sheet and place in greased pie plate. Cover unrolled sheets with damp toweling to keep from drying out. Baste phyllo pastry you've placed in pie plate with melted butter using a soft-bristled brush. Repeat four to five times, basting each layer and turning the sheets slightly as you go around.

7) Add filling to phyllo crust. Repeat step six with four to six sheets of phyllo dough to form the top crust. Fold up the edges and basted to seal.

8) Score top and bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and sparkling conversation.

Everyday Whole Wheat Crust Variation
5. Add filling to defrosted pie crust. Place second crust on top of filling, trim away excess, pinch edges together, and score top.

6. Bake for 30 to 40 minutes. Allow to cool before cutting. Serve with a green salad or sauteed greens and biting political discourse.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Phyllo/Dairy Variation: 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97
Whole Wheat Crust/Dairy-free Variation: 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Calculations
1/2 cup kasha: 283.5 calories, 2g fat, 8.5g fiber, 9.5g protein, $0.46
1 1/2 cups vegetable stock: 15 calories, 1.5g fat, 0g fiber, 0g protein, $0.16
1/2 tablespoon butter: 70 calories, 7.5g fat, 0g fiber, 0.5g protein, $0.08
2 cups grated parsnips: 100 calories, 0g fat, 6g fiber, 3g protein, $0.36
2 cups grated sweet potatoes: 224 calories, 0g fat, 8g fiber, 4g protein, $0.68
1 shallot: 30 calories, 0g fat, 3g fiber, 2g protein, $0.20
6 cloves garlic: 24 calories, 0g fat, 0g fiber, 0g protein, $0.07
1 tablespoon fresh thyme: negligible calories, fat, fiber, protein, $.02
salt: negligible calories, fat, fiber, protein, $.02
pepper: negligible calories, fat, fiber, protein, $.02
1/2 cup provolone: 392 calories, 28g fat, 0g fiber, 28g protein, $1.48
8 sheets phyllo dough: 392 calories, 4g fat, 2g fiber, 12g protein, $1.84
7 tablespoons butter: 980 calories, 105g fat, 0g fiber, 7g protein, $1.05
OR
2 whole wheat pie crusts: 1760 calories, 128g fat, 32g fiber, 32g protein, $4.39
TOTALS (Phyllo/Cheese Variation): 2510.5 calories, 148g fat, 27.5g fiber, 66g protein, $5.82
TOTALS (Whole Wheat Crust/Dairy-free Variation): 2506.5 calories, 139g fat, 57.5g fiber, 51g protein, $5.84
PER SERVING (TOTALS/6): 418 calories, 25g fat, 4.6g fiber, 11g protein, $.97
PER SERVING (TOTALS/6): 418 calories, 23g fat, 9.6g fiber, 8.5g protein, $.97

Reduce Cholesterol with Nuts

Reduce Cholesterol with Nuts

To Combat the cholesterol we must back to nature, this quoted often use by people that want to reduce cholesterol. In nature many fruit and seed which can use to keep healthy like reduce cholesterol. Researchers from Loma Linda University, United States, reported that consumption of nuts effective for lowering blood cholesterol levels.

Results of analysis of 25 studies involving 600 people, showed that eating nuts 67 grams (equivalent to a small bag) every day can lower cholesterol levels up to 7.4 percent. However, experts do not recommend the consumption of peanuts mixed with sugar or salt.

Not only for reduce cholesterol, but nuts also have beneficial to reduce triglycerides. blood fat, is associated with heart disease. The benefits of nuts is more pronounced in those classified as obese body weight.

Aside from being a source of fiber, and a good vegetable protein, researchers can not explain how the mechanisms of beans/nuts in lowering cholesterol. One theory is, phytosterol content that is naturally present in nuts will prevent the absorption of cholesterol by

Fava Beans with Tomatoes

Fava Beans with Tomatoes

Serves 6. Inspired by Khaled and Altef at the 9th Ave. Deli

1 1/2 cup fava beans, mashed
16 ounces crushed tomatoes
2 teaspoons extra virgin olive oil
1 small onion, chopped
6 cloves garlic, minced
1 teaspoon salt
1 tablespoon pepper
1/4 cup water
1 tablespoon lemon juice
1 tablespoon parsley, chopped

1) Drain and rinse fava beans; then mash and set aside.

2) In a medium sauce pan, heat olive oil over medium heat. Saute onion and garlic until onion is soft, about 5 minutes. Add crushed tomatoes, salt, and pepper. Simmer for 5 more minutes.

3) Mix in mashed beans with 1/4 cup water (and chopped tomato, if in season). Cook for 10 to 15 minutes, stirring until thick. Take care; this stuff is splattery.

4) When the mixture is the consistency you like for bean dip, remove from heat and stir in lemon juice and chopped parsley.

5) Serve with warm pita bread as part of tapas spread with other small bites, like hummus, baba ghanouj, wilted greens, stewed chick peas and new friends.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
72 calories, 2g fat, 3g fiber, 4g protein, $0.42

Calculations
1 1/2 cup fava beans: 273 calories, 1.5g fat, 13.5g fiber, 21g protein, $0.98
16 ounces crushed tomatoes: 82 calories, 0g fat, 4g fiber, 4g protein, $0.99
2 teaspoons extra virgin olive oil: 79.2 calories, 9.24g fat, 0g fiber, 0g protein, $0.05
1 small onion: 20 calories, 0.1g fat, 0g fiber, 0g protein, $0.25
6 cloves garlic: 24 calories, 0g fat, 0g fiber, 0g protein, $0.07
1 teaspoon salt: negligible calories, fat, fiber, protein, $.02
1 tablespoon pepper: negligible calories, fat, fiber, protein, $.02
1 tablespoon lemon juice: 3 calories, 0g fat, 0g fiber, 0g protein, $0.06
1 tablespoon parsley: 1.3 calories, 0g fat, 0g fiber, 0g protein, $0.07
TOTALS: 429 calories, 11g fat, 17.5g fiber, 25g protein, $2.51
PER SERVING (TOTALS/6): 72 calories, 2g fat, 3g fiber, 4g protein, $0.42

Veggie Might: Cooking for Survival Eaters

Veggie Might: Cooking for Survival Eaters

Survival eaters are the opposite of foodies. They eat because, as humans, our bodies require calories to function. When they are not hungry, food doesn't enter a survival eater's mind.

I've known a few survival eaters in my time, folks who can subsist on bits of fruit and bread and don't get excited about steaming plate of enchiladas or a decadent apple pie a la mode. My friend C will eat five M&Ms, fold the packet-top down, and put the rest away for later. It could take her days to eat a single-serving size.

It's not that survival eaters don't like food; they just don't think about food before they need it. By then it's too late to go to the store and, perhaps obviously, nothing has been prepared in advance. The solution is eating out, convenience food, or repeat appearances of PB&J or cereal for dinner. There's nothing wrong with any of those things on occasion, but these can get expensive and unhealthy over time.

Perhaps its telling that most of the survival eaters I know work in the food service industry and get fed by their jobs. However, my charming boyfriend, CB, is a survival eater and not a waiter. He recently asked me to give him the basics of grocery shopping and cooking. He wants to be able to make healthy and delicious meals without too much advanced preparation, but he's willing to put in some effort.

I think the results of our first few lessons apply to survival eaters and anyone who is planning-challenged. It's easier to plan meals when you're constantly thinking about food, like I am. But what if you only think about food when your stomach tells your brain you're hungry?

The secret is keeping a well-stocked kitchen. Buy these items any time you see them on sale to save money as well as time.

1. Stockpile staple items.

Grains, pasta, and beans are a survival eater's friend. Canned beans are okay if you are time-crunched and really can't get a handle on dried beans. Dried beans will save you money, and if you have a crock pot, can cook while you sleep. Grains like rice, quinoa, and bulgar, cook up quickly and add fiber, protein, and heft to veggie-laden meals. Pasta, especially whole-grain varieties, fill the same void, in your diet and your belly.

Other pantry items that will make your life easier include vegetable oils like canola, safflower, and extra virgin olive oil; kosher salt or sea salt; black pepper; red wine vinegar or apple cider vinegar; and low-sodium vegetable bullion cubes.

2. Fill up on frozen vegetables and fruits.

If you're concerned about rotting vegetables and fruit, go frozen! Frozen vegetables and fruit are often fresher than fresh, depending on where you buy your produce, and will keep for months. Keep your favorites on hand and you'll never miss your 5-a-day.

3. Keep a supply of canned tomatoes.

Canned tomatoes can become pasta sauce or salsa, flavor vegetable dishes and soups, and anchor chili and pizza. Canned tomatoes, whether they be crushed, diced, whole or sauce, will keep you cooking all week long.

4. Rock the root vegetables.

Potatoes, yams, turnips, carrots, and other root vegetables have a nearly eternal shelf life. Pick up a few tubers at the market, and chances are, they'll be there when you're ready.

5. Have a few fresh items.

Garlic, onions, and lemons will rarely go bad in a well-used kitchen. These items are inexpensive, long-lasting, and essential in nearly every type of cuisine. Keep a few of each on hand.

6. Update your spices every now and then.

Spices are the spice of cooking. If your spices predate moving into your current dwelling and you don't remember when that was, it's time for a change. Experts say spices have a one-year shelf life, but we both know that turmeric has been there for at least six, amirite?! A few staples to have on hand: thyme, oregano, paprika, garlic powder, onion powder, and red pepper flakes.

Once you have your ingredients, it's just a matter of putting them together. Think about foods you like to eat and seek out recipes for those foods. Ask your friends and family, look at the Interwebs, or check out cookbooks from the library to get started. Having a few go-to recipes in your arsenal will keep survival eaters, like CB, from eating cereal and PB&J for dinner every night—or their loved ones for bearing the meal-prep burden alone.

Before our first cooking lesson, I gave CB a shopping list for my Easy Tomato Sauce. (Since it's winter, we made it with canned tomatoes.) He did all the work while I coached and we had a delicious meal, complete with a fresh salad, and bread. The next time I came over, the sauce was simmering when I arrived. Within a few minutes, dinner was on the table* and we were eating well before 10 p.m. I cried a little tear of joy and pride. (*laps on the couch)

For the next lesson, I showed CB a few variations by adding white beans to the sauce, tossing in some frozen spinach, and using the sauce on bread to make bruschetta. Everyone was happy; hunger was quickly satiated.

CB requested rice and beans for lesson three. We've made them several ways over the last few weeks, since they're a favorite for both of us. Rice and beans are a vegetarian staple customizable to every taste: spicy, smoky, mild; mashed or whole; over grains, with vegetables, as a dip, in a wrap, or on toast. Whatever your tummy desires.

Below is the simplest of beans and rice recipes. Alone it is a clean and flavorful dish that can easily become a favorite. Add chilies and spices and it becomes a canvas for more creative culinary adventures. You can use any type of bean, and I recommend brown rice as a stick-to-your-ribs base. For a change of pace, try quinoa or millet in place of rice.

With a well-stocked pantry, you need never eat cereal for dinner again. Unless you just want to.

Healthy and Delicious with Kefir

Healthy and Delicious with Kefir

Since hundreds of years ago kefir has been recognized as a health drink, rich in nutrients, and able to ward off various diseases. These dairy products can cause a pleasant feeling.

Kefir is a drink derived from milk, fermented by a number of microorganisms, namely lactic acid-producing bacteria (BAL), acetic acid-producing bacteria and yeast (yeast).

Increased Folic Acid
The main ingredient is making kefir and milk kefir seeds. Kefir seeds can be obtained by purchase or from the process of making kefir before. If stored correctly, kefir seeds can be used repeatedly without limit. Milk used to milk cows, goats, sheep or buffalo, either in the form of powder (whole milk or skim) or liquid (full-cream, low-fat, or non-fat). Given the technology is very simple, making kefir can be done in a household scale.



Pasteurized milk initially, that is heated at a temperature of 85 degrees Celsius for 30 minutes or at a temperature of 95 degrees Celsius for 5 minutes. The goal is to kill unwanted microbes and neutralize the protein, thus facilitating the work of microbes in the fermentation process. After the milk is cooled in a pot or a jar until it reaches room temperature (20-25 degrees Celsius), to which is added kefir grain seed as much as 5-6 percent (50-60 g of seeds for 1 liter of milk kefir).

The mixture of milk and kefir seeds subsequently cured at room temperature for 24 hours, until there is perfect clotting. Kefir can be improved aroma and flavor ripening way back in the refrigerator temperature 80-10 degrees Celsius for 15-24 hours.

Furthermore, kefir is filtered to separate the 'kefir liquid' from kefir grains. The longer ripening done, diminishing levels of laktosanya (milk sugar), but more acidic taste. Longer curing will also enhance the levels of vitamin B and folic acid. Durable power of kefir liquid can be extended up to one week in cold storage temperature (about 10 degrees Celsius).

Kefir-making technique is more a work of art rather than scientific activities. Fermentation time and temperature of fermentation are the two things that really determines the texture and flavor that will produce kefir. In hot climates, milk fermented with kefir seeds is sufficient for 18 hours. After that, kefir seeds must be separated from the liquid kefir.

Fermentation is too long will produce kefir is very thick and sour. Kefir is good only slightly thicker than fresh milk, so it is easy drunk.

Eating Celery Before Making Love, Wonderful

Eating Celery Before Making Love, Wonderful

You want passionate for making love with your wife, you no need to eat any drug with expensive price. One that you must looking for, what is it?. It is celery. Celery have great effect for rise passionate sex, if you want to increase your passionate sex, eat and consume the celery before you making love.

Eating celery before or when making love can perceived by man and woman. Celery (Apium graveolens L) mention as viagra vegetable, or vegetables that efficacy of stimulant drugs like Viagra (sildenafril). The term was popularized by 3 researchers from United, namely Dr Judy Garman, Dr. Walter Gaman and Dr. Mark Anderson.

Celery content that efficacy to arise passionate sex is androstenone compound. This compound is natural steroid which stimulates the release of pheromones or hormones in the male decoy, so that they can make their partner more and more enthusiastic.

For man himself, celery consumption can increase the production of fluid that released during ejaculation. As quoted from Newsoxy, Monday (02/14/2011), some men consider increasing the volume of ejaculate, this can give the sensation and pleasure when reaching