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Health 2 Know - May 2008

Garbanzo Salad Recipe

May 31st 2008 00:07
From burgers to salads... you might be thinking this week must be recipe week!

Well I am making that happen because I will be loosing 2 weeks of Internet access as my office is moving... with the amount of work I have to do to tweak the entire office to run smoothly it is going to be a lot of details to be done.

Nevertheless. I am sharing all the healthy recipes I found around, before I get more chance to read more health articles and research for more details for posting. ^_^

Enjoy!



Garbanzo Salad Romaine Wraps Makes 4 wraps

In this recipe, salad becomes a finger food as leaves of romaine lettuce are used to wrap a tasty garbanzo filling. This makes for a higher fiber and more refreshing wrap.

recipe extracted from Cancer Project
image extracted from bistro613.com

Ingredients

1 15-ounce can garbanzo beans, or 1 1/2 cups cooked garbanzo beans
1/2 cup finely chopped or grated carrot
1/2 cup finely chopped celery
3 green onions, chopped
2 to 3 tablespoons dairy- and egg-free mayonnaise substitute
1 tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large romaine lettuce leaves
1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half

Directions

Drain beans, then mash with a fork or potato masher, leaving some chunks. Add carrot, celery, green onions, mayonnaise substitute, mustard, salt, and black pepper. Mix well.


Place about 1/4 cup of the mixture on each lettuce leaf. Add tomato, then roll the lettuce around the filling and serve.

Variations:

Garbanzo Salad Sandwich: Spread garbanzo mixture on whole-grain bread. Top with tomato slices, lettuce leaves, and another slice of bread. Makes about 3 sandwiches.

Garbanzo Salad Pockets: Place about 1/4 cup of the garbanzo mixture into a pita pocket. Add chopped cucumber, tomato slices, and shredded lettuce. Makes about 6 pockets.

Nutrition Information

Per wrap:
163 calories
4 g fat
0.5 g saturated fat
22% calories from fat
0 mg cholesterol

8 g protein
25.6 g carbohydrate
3.5 g sugar
6.5 g fiber

525 mg sodium
72 mg calcium
2.9 mg iron
15.2 mg vitamin C
2555 mcg beta-carotene
1.2 mg vitamin E
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Garbanzo Burgers Recipe

May 30th 2008 00:48
These tasty golden patties are made with garbanzo beans, also known as chickpeas. Garbanzo beans have a delicious nut-like taste and texture, and are a great alternative source of protein. You may choose to use canned or dried beans for this recipe. The benefits of using canned beans is that you can assemble them in no time at all if you use a food processor to chop the ingredients. Serve them on whole-grain buns with all the fixings.


Garbanzo Burgers Makes 6 4-inch patties
Recipe extracted from CancerProject
Image extracted from flickr

Ingredients

2 tablespoons sesame seeds
1 small onion, finely chopped (about 1/2 cup)
1 small carrot, finely chopped (about 1/2 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1 garlic clove, minced or pressed
1 15-ounce can garbanzo beans, drained, or 1 1/2 cups cooked garbanzo beans
1/2 cup cooked bulgur or brown rice
1 tablespoon soy sauce
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander or cardamon
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt
1/4 cup potato flour
vegetable oil spray

Directions

Toast sesame seeds in a dry skillet until they begin to pop and become fragrant. Grind in a food processor or blender then transfer to a mixing bowl.

Add onion, carrot, celery, and garlic.

Chop beans in a food processor, using an on/off pulsing action, or by hand using a potato masher. Leave some chunks. Add to vegetable mixture, along with bulgur or brown rice, soy sauce, curry powder, cumin, coriander, cayenne, and salt. Mix thoroughly.

Stir in enough potato flour to form a stiff dough. Knead 30 seconds, then form into patties.

Lightly spray a non-stick skillet with vegetable oil spray. Cook patties over medium heat until first side is lightly browned, then flip and cook second side until lightly browned, about 2 minutes on each side.

Nutrition Information

Per 4-inch patty:
130 calories
3.2 g fat
0.4 g saturated fat
22.5% calories from fat
0 mg cholesterol

6 g protein
20.7 g carbohydrate
1.3 g sugar
4.9 g fiber

430 mg sodium
45 mg calcium
2.3 mg iron
2.2 mg vitamin C
683 mcg beta-carotene
0.4 mg vitamin E
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Berry Applesauce Recipe

May 29th 2008 00:45
This is another yummy recipe I found from Cancer Project. I hope everyone will enjoy them. ^_^

Serve this applesauce hot or cold. Berries give this applesauce a deep red or purple color and add a hefty dose of anthocyanins, potent cancer-fighting antioxidants.


Berry Applesauce Makes 4 1/2-cup servings
Article extracted from CancerProject
Image extracted from andreasrecipes.com

Ingredients
2 cups peeled, cored, and chopped apples
2 cups fresh or frozen (unsweetened) strawberries, blueberries, or raspberries
1/2 cup frozen apple juice concentrate
1 teaspoon cinnamon

Directions
Combine all ingredients in a medium saucepan. Bring to a simmer, then cover and cook over very low heat for about 25 minutes, or until apples are tender when pierced with a fork. Mash lightly with a potato masher or purée in a food processor, if desired.

Nutrition Information
Per 1/2-cup serving:
108 calories
0.4 g fat
0 g saturated fat
3.5% calories from fat
0 mg cholesterol

0.8 g protein
26.9 g carbohydrate
20.1 g sugar
2.7 g fiber

11 mg sodium
29 mg calcium
0.9 mg iron
49.2 mg vitamin C
13 mcg beta-carotene
0.4 mg vitamin E



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An end to bad breath – Finally in a chewy way!

May 26th 2008 06:26
Bad breaths

Article extracted and compiled from WebMD, The Sun Malaysia
Image extracted from tradebit.com

“Urgh…”

Ever notice when people’s faces with certain looks of disgust whenever they smell of bad breathe when they talking to one who has it?

It’s even worse for those who have really sensitive nose…

(Guilty as charge here with a sensitive nose)

Fear not! Magnolia tree bark to the rescue!

The Magnolia bark extract – a traditional Chinese medicine – may be the newest weapon in the war on bad breath.

Chewing gum maker Wrigley Jr Co said that it has added a bit of this germ-killing compound to their Eclipse gum and mints.

The hope is not simply mask bad breath, as most strongly-flavoured mints and gums do, but to kill odour-causing bacteria. (The Sun, Malaysia)

Let’s find out what is Magnolia bark…

Magnolia bark extract has long been a staple of traditional Chinese medicine. It is used to treat fever, headache and stress – and has proven effective against germs that cause ulcers.

Those compounds are called magnolol and honokiol, according to the study, published in the Journal of Agricultural and Food Chemistry.

In lab tests, magnolia bark extract killed virtually all of the oral bacteria it encountered.

Those bacteria included two types of bacteria that cause bad breath and a third type that causes cavities. (WebMD)

Recent studies have shown it has low toxicity and few side effects.

How does bad breath occur?
Most bad breaths occur when bacteria in the mouth break down proteins, producing foul-smelling sulphur compounds. But many anti-microbial agents cause nasty side effects such as tooth staining, making them impractical for oral care.

According to research published last fall by company scientists, researchers in Wrigley’s lab tested magnolia bark extract on cultures of 3 types of microorganisms.

The extract killed 99.9% of the microorganisms within 5 minutes, the researchers said.

In a study of 9 volunteers who chewed the mints after lunch (who provided saliva samples 30 minutes and an hour after using the gum or breath mints) had a 61% drop in their bad-breath bacteria within 30 minutes of using the mints – which is comparable to some commercial mouthwashes, the company study found.

Gum with the extract took a bit longer to kill oral bacteria. The extract also helped kill a group of bacteria that causes tooth decay.

So, chew a magnolia bark extract chewing gum today, not only it helps to freshen your breath, it also good for face exercise and encourage saliva generation that regulates mouth acidity levels and reduces plague (plus a ton other benefits).

Personal Note:
Those this is a really good thing to have great chewing gum, keeping the environment clean and friendly by not sticking used gums everywhere is an encouragement to reduce more bacteria built up. Do love our environment!

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Health Tips for expecting fathers (part 2)

May 10th 2008 00:22
Now from mothers to fathers, and previously I was pointing out about how expecting dads should stay healthy for the sake of his offspring. Another interesting article I found was about late fatherhood as we all know the current society is always a lot about having a lot of fun and work really hard before starting a family (which could be a lot later in life)

Therefore if any guys out there actually have the intention of starting a family, perhaps such a tip can keep him in mind what to plan in his life.


Can Late Fatherhood Causes Birth Defects?
Article extracted from HealthToday Malaysia
Image extracted from fcs.tamu.edu

Women have been advised not to postpone motherhood until too late. Not only is there a higher chance of infertility among older women, their babies could also suffer from birth detects.

Recent studies have presented some previously unthought-of possibilities: late fatherhood can also produce birth defects in a man's offspring. Although the risk is much smaller among older fathers than older mothers, research has pinpointed that at least 20 rare genetic disorders that could result.

Note:
Scientists say these studies should not discourage older men from having children, but both men and women should be aware of the risks of late parenthood.
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Health Tips for expecting fathers

May 9th 2008 00:02
Previous was mentioning about mothers and their proper diets, but do you know that to have a great pregnancy would take both sides to help out in order to produce a healthy baby?

I found this really interesting health tip advising dads to stay healthy too for the sake of their offspring, and how folic acid can help as well.


A healthy father, a healthy baby
Article extracted from HealthToday Malaysia
Image extracted from bbc.uk

Pregnant women are advised to take folic acid supplements as it has shown to benefit babies by promoting foetal development and preventing birth defects like Spina Bifida and Anecephaly (a serious form of brain damage).

However, a recent study conducted by the University of California, Berkeley, shows that men with lack of folate in their diet may have chromosomal abnormalities in their sperm. Such abnormalities can result in congenital defects like Down syndrome and learning disorders in the new-born.

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Health Tips for expecting mothers

May 8th 2008 06:00
Baby boon!

That's what I am calling as my friends around me are getting married and starting their families with baby bumps surfacing everywhere!

But many out there won't have the time to really read through the entire pregnancy book, unlike a friend of mine who doesn't mind reading and getting himself prepared for his future kid! What a dad!

Anyway, this article is a health tip I found from HealthToday for expecting mothers:


Mothers, read this: What to eat for two
Article extracted from HealthToday Malaysia
Image extracted from pro.corbis.com

When you are pregnant, the nutrition your baby gets depends completely on what you consume. Therefore, it is so important you eat all the right foods in the correct amounts. Here is a list of things you should ensure you have in your diet:

Calcium. Double up the amount you would normally need, as the growth of your baby's teeth and bones require this mineral at high levels. Good food sources include milk and milk-based products like cheese and yoghurt, anchovies, sardines and dark green leafy vegetables.

Personal Note: My mom once told me, during her pregnancy times and due to shortage of cash she doesn't consume daily calcium sources. But the very obvious signs knowing your baby needs calcium and you aren't providing enough is when you realise that your teeth are weaken with prickling pain. The restoration is quite quick because after you consume 2 glasses of milk between hours your teeth will feel better.

Therefore the first signs of weak calcium intake would be shown on your teeth.

Folic acid. This nutrient helps prevent spinal cord defects. Consume more green leafy vegetables and whole grains.

Protein. Essential for growth, this nutrient is required for many other processes in the body. Sources include meat and chicken, fish, nuts and dairy products.

Iron. Aside from anaemia, did you know that iron deficiency can cause premature birth and low birth weight? So make sure you stock up on oily fish (omega 3,6,9) and red meat (if you don't have red meat problems)

Personal Note: Blood A type group of mothers may need to look into consuming less red meat.
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Crawfish (Mini Lobsters) – To eat or not to eat?

May 2nd 2008 06:16

Recently I have been receiving some disturbing forwarding emails about how health hazarding it is on most of our (especially Chinese community) latest cuisine – Crawfish a.k.a. Mini Lobster.

I used to be the one who would read, and forward as health issues are really in the brink of disaster if you are looking into our environment these days. But then again, it is good to validate the email’s content before forwarding / sharing to others you care.

And, to many others (average folks) out there, they might not even know what crawfish is, what’s it’s habitat and where it can be farmed. Some take it as a new delicacy dish and gobble them up, as usual.

So lets read this particular email and then we shall proceed to check more about crawfish a.k.a. mini lobsters:

Mini lobster - Avoid this at all cost

Please be alerted to this food item...
It may infect your lungs.

Do not eat these mini lobsters.

These Mini crustaceans are literally the garbage cleaners in the sewage treatment plants.

The 'dirtier' the water, the fatter these mini lobsters become.

Their lungs are full of worms and their flesh saturated with poisonous metals.

Unscrupulous merchants somehow found a way to get these marketed to eateries.

Do not order this dish.

Pass this on to those friends who may want to try these mini 'lobsters'.

Now let’s look into the definition of these mini lobsters (Crawfish / Crayfish)
Crayfish, often referred to as crawfish, or crawdads, are freshwater crustaceans resembling small lobsters, to which they are closely related. They breathe through gills and are found in bodies of water that do not freeze to the bottom; they are also mostly found in brooks and streams where there is fresh water running, and which have shelter against predators. Most crayfish cannot tolerate polluted water, although some species such as the invasive Procambarus clarkii are hardier. Some crayfish have been found living as much as 3 m (10 feet) underground. (Wikipedia)

Another site I have found is that crawfish (some of the types) are actually made as pets and not to be consumed, however, let’s take a look what they say about what they eat:
Crayfish eat the plants and the fish (if they can get a hold of them).
Crayfish will eat just about anything. (The Crayfish FAQ)

Yahoo! Answers (answered by a Yahoo! Member) also stated that Crawfish eat anything that dies and falls to the bottom of the water. They also will eat fish and bugs unlucky enough to be caught by them but they will not put a lot of effort into hunting. In an aquarium they can eat fish food if it sinks to the bottom but they will pick at your fish too. If they weaken one by repeatedly picking at it they will be able to capture and eat it.


Crawfish Farms
Their culture dates back to the late 1700s when they were reared as gourmet items. They are native in freshwater of all continents except Africa and have been introduced there. Crawfish vary in size at maturity from the dwarf crawfish, less than 1 inch in length, to a Tasmanian species, which reaches weights of over 8 pounds. Colors vary from a light cream color through yellow, blue, red and green to black.

In the early 1930s, Percy Viosca published recommendations for raising crawfish in ponds in Louisiana. Since that time, interest in culturing crawfish has increased steadily and over 131,000 acres of ponds were reported in the United States in 1990. Total harvest figures are difficult to obtain, but it is estimated that in the United States harvest exceeds 100 million pounds per year.

Most of the crawfish consumed in the United States is from Louisiana, although other states have begun to culture crawfish in the past 10 years. From Maryland to Texas to Oregon, crawfish are considered a delicacy, and the demand for "Cajun" dishes featuring crawfish is growing steadily. The market for crawfish in Europe has become accustomed to crawfish grown in the United States and exports are increasing steadily. Crawfish production for food will probably double within the next ten years.

The crawfish industry is becoming more specialized. Traditionally, most crawfish were cooked and eaten near production locations. Recently, more and more crawfish have been processed--the tail meat frozen and shipped to other locations. This trend is expected to continue. In addition, products such as microwave ready dishes, precooked and specialty dishes are being developed. These will mean more crawfish available to more people and an expanding market. (Aquanic.org)

Therefore it is technically correct that kind of a “garbage cleaner”, for certain species, yet whether they are “farmed” from the sewage treatment plants is a question as Wikipedia already stated that they can’t really tolerate polluted waters. Unless they are “mutated” over generations – this could happen.

There goes for the information about our dear juicy little fellows…

Come to the sickness that it can cause. Paragonimiasis.
X-ray


Paragonimiasis is a disease caused by species of lung flukes of the genus Paragonimus. Eight species have been identified which use man as a host, and the disease has a range of Asia, Africa, and the Americas. The most predominant infective species are P. westermani and P. kellicotti.

The earliest reported observation of Paragonimus was in an otter, Lutra braziliense, in Brazil during 1850. Subsequently, forty more species would be described all over the world in a breadth of hosts from mammals to crustaceans. P. westermani became known to the western scientific community in 1878, when seen in a Bengal tiger of an Amsterdam zoo. The species name is derived from that of the zookeeper, a Mr. Westerman. P. kellicotti was described in 1908. (Stanford.edu)

Life-cycle of Paragonimiasis
* Like Fascioliasis, the intermediate host is a snail. Eggs mature in 2-3 weeks into miracidia, which penetrate the snail host. 2-3 months later free-swimming cercariae are released.
* Then it develops through a second intermediate host, crayfish or crabs, which are penetrated by the cercariae, or infected by eating the snails.
* Encysted metacercariae within the crabs or crayfish are consumed by carnivores: dog, cat, wildcat, tiger, leopard, panther, wolf, fox, mink, otter, mongoose, rat, pig, monkeys, and other mammals, including man.
* The metacercariae are released from the cysts in the small intestine, pass through and migrate to the pleural cavity, appearing there after about 14 days.
* After another 2 weeks, young worms enter the lung, maturing over several weeks in parasitic cysts.
* Large quantities of eggs are released into bronchial secretions and an individual may cough up or pass up to 13,000 a day.
* Adult worms usually die within 6 years, but can live for 20 years in humans. (Patient UK)

So, it is true that paragonimiasis could caused by consuming crawfish (mini lobsters), especially it is not farmed in a good environment which lessens the percentage of having Paragonimus Westermani lunging onto it; but do note that not only mini lobsters such as these carries possible disease of this. Let’s see what are the other types of foods that are not advice to take if not cooked properly.

Risk factors

Raw or poorly cooked crustaceans are popular in some societies:

* "Drunken crab" in China is strips of raw crabmeat soaked in rice wine
* Raw crab or crayfish in alcohol is a favourite in the Philippines and other countries. The wine kills the crabs but the metacercariae survive for several hours.
* "Gye muchim" in Korea is seasoned raw crab
* Sushi crab, "ama ebi" (raw prawn), and "odori - dancing prawns" are popular in Japan (Patient UK)

Therefore at the end of the day, what it can be said is seafood such as these are advice not to consumed if it is not cooked thoroughly, and perhaps, when you see that the environment is getting more polluted, we should them alone as a part of helping out to filter our ecosystem from too much toxic that goes to other food resources.
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