Dark chocolate

Numerous studies have shown that dark chocolate, sweet, delicious and rich in flavor, provides numerous health benefits. The secret ingredient is the cocoa that contains many nutrients that are great for your health. The only problem is the bitter taste of cocoa so in making the chocolate are added sugar, butter and milk. All this is great for your taste buds, but not for health.

In order to chocolate you eat be healthy it should contain at least 70% cocoa. Do not exaggerate because even a small amount of dark chocolate does wonders for your health. It is enough just to eat about 200 grams of chocolate a week.

Benefits of dark choclate: 

Healthier heart - swedish researchers conducted a study in which more than 31,000 women took part. Those who consumed moderately dark chocolate had a 3 times lower risk of heart attack. Another study carried out by scientists in Germany has shown that dark chocolate lowers blood pressure and risk of heart attack and stroke by 39%. Research of Australian scientists has shown that dark chocolate helps to healthier weight loss in obese people who are exercising. It is interesting that chocolate contains 5 times more flavonoids than apple.

Weight Loss - Scientists in Denmark have proved that dark chocolate successfully satisfies the craving for sweet, salty and fatty. That way you'll be a lot easier to keep a diet plan for weight loss.

Happier children - mothers who ate dark chocolate during pregnancy stated that they faced better with stress, compared to mothers who did not ate dark chocolate. Also, Finnish researchers have proved that babies of mothers who ate dark chocolate during pregnancy are happier and laugh more.

Diabetes - in a small study by Italian researchers, participants, who are moderately amounts of dark chocolate daily, after 15 days showed a reduced risk of insulin resistance. Flavonoids increase the production of nitric oxide, which helps control the body's sensitivity to insulin.

Stress – American scientists have recently confirmed that stress causes a craving for snacks, especially for chocolate. Best of all is that chocolate reduces levels of stress hormones (cortisol). People who ate in a period of 2 weeks dark chocolate daily had significantly lower levels of cortisol in the body.

Sun protection - British scientists have proven that flavonoids in chocolate have the power to protect against UV rays. After only 3 months of consuming dark chocolate skin need 2 times more sun exposure to lead to the development of skin rashes or burns. People who ate milk chocolate, have not developed resistance to UV rays.

Brain - the next time you're under stress, eat a few squares of dark chocolate. Except that it will reduce your stress level, improve your concentration which is necessary. American  scientists have proved that cocoa stimulates blood flow to key parts of the brain. Effect of cocoa takes 2 to 3 hours, so it is a better choice than coffee. Research of scientists from Norway has shown that people older than 70 years had significantly better cognitive tests if they consume foods rich in flavonoids (cocoa, dark chocolate, red wine).

Cough - recent research by British scientists has shown that eating dark chocolate for a period of 2 weeks significantly reduces the symptoms of chronic cough. Dark chocolate contains theobromine for which scientists claim to have miraculous healing powers. Only 30 grams of dark chocolate contains up to 450 milligrams of theobromine.

Take care of your eyes

Eyes are one of the most important senses. Many people, especially young people, take the eyes for granted. For a human impairment or loss of vision represents a significant reduction in quality of life. Here are some simple and effective advices how to take care of your eyes.

Rule 20 - 20 – 20 - watching the monitor or any other display will not damage your vision, but it can make your eyes tired and dry. It is surprising that while watching the monitor we blink twice as often than usual. Follow the rule of 20 - 20 – 20, meaning  every 20 minutes take a look to a distance of 20 meters for a minimum of 20 seconds. Let the distance between you and the monitor be at least 60 cm. Reduce glare of monitor by turning it to the side to which there is no sunlight, or invest in a protective film that acts as a filter.

Sunglasses - UV radiation damage the eyes as well as skin. Exposure to UV radiation can cause cataracts and cancer of the eyelid. Whenever you are outdoors, even on cloudy days, wear sunglasses or lenses that block 99-100% of UV radiation. Sunglasses lenses and glasses do not have to be expensive, it is enough to check their label. Snow, water, soil and sand reflect UV rays, therefore  it is necessary to protect the eyes.

Nutrition - proper diet that improves circulation is great for the heart, eyes and vision. Choose foods such as citrus fruits, dark leafy vegetables and whole grains. Zinc rich foods (beans, shellfish, lean red meat, poultry) significantly reduce the risk of visual impairment. Carrots improves eyesight because it contains vitamin A. Other nutrients important for vision are beta carotene and lutein.

Do not ignore problems with sight - if your eyes are often irritated, dry or red, understate the problem with cold compresses or eye drops. If you feel that something in your eye scratches, wash the eye with water. Visit a doctor if symptoms do not go away, if you feel pain, swelling, discharge, and you're sensitive to light.

Clean the lens - before handling lenses, wash your hands. Use the resources your doctor approved. Every time you remove your lenses clean thoroughly. It's important to regularly change lenses.

Beware of medications - many types of medications can damage your eyes. These are usually antacids, anti-anxiety medications and blood thinners, antidepressants, diuretics, corticosteroids and oral contraceptives. Consult with your doctor about possible side effects and complications.

Do not use old makeup - makeup easily accumulate bacteria. Get rid of the products that are older than 3 months. If you get an infection, get rid of all the products. If you are prone to allergic reactions, be careful when trying out cosmetics. Do not share cosmetics and do not use samples in shops. Thoroughly clean your face after using makeup, especially before bedtime.

Regular checkups - no matter whether you wear glasses or not, an eye examination every two years are required for all persons over the age of 21 to 40 year. All who wear lenses and people older than 40 years should go to the eye examinations annually. Many diseases, including glaucoma, occurre as a consequence of aging or diabetes and do not give early symptoms, so regular check up is extremely important.

Quit smoking - if you smoke, quit! Smoking increases the risk of cataracts and causes an uncomfortable feeling of dry eyes. It also increases the risk of plaque buildup in the blood system and weakens arteries. In addition to increasing the risk of heart attack, can cause a variety of eye diseases and vision loss. The good news is that as soon as you stop smoking, your risk of developing eye disease becomes the same as non-smokers.

Flat belly

Nutrition plays an important role in achieving a flat belly. Regardless of exercise and effort, belly will become flat if don't pay attention to nutrition.

Groceries that will flatten your belly are nuts, beans and other legumes, spinach and other green leafy vegetables, diary products, cereals, eggs, turkey and other lean meat, peanut butter, olive oil, bread and whole grains cereals, protein rich groceries such as whey and berries.

Your body needs protein, healthy fats and healthy carbohydrates. With exercise this is all you need to flatten the belly. Ice cream? You can eat it. Sandwich with grilled meat? It is also an acceptable option.

These foods are the best source of protein, fiber and other nutrients that will help in the fight against fat. In fact, they are so effective that along with exercise will replace fat muscle. The whole diet can be based on these foods, including snacks. Follow these simple steps: at every meal bring in 1-2 groceries and at least 1 to snack, a meal should contain carbohydrates, proteins and fats, each meal should contain proteins.

Except for a flat belly, these groceries are great for overall health. They reduce the risk of various diseases, including cancer, heart diseases, heart attack and stroke.

Nuts - build muscle, reduce cravings for food, fight against obesity, heart disease, increase the percentage of muscle mass, reduce the visibility of wrinkles and regulate your blood pressure.

Beans and other legumes - build muscle, fight against fat, regulate the digestive system, fight against obesity, prevent the occurrence of colon cancer, heart disease and high blood pressure.

Spinach and other green leafy vegetables - reduces the level of free radicals, which increase the risk of various diseases and accelerate the aging process, prevent cancer, heart disease, obesity and osteoporosis.

Dairy products - build and strengthen bones, help you lose weight, prevent osteoporosis and obesity, regulate your blood pressure and help prevent cancer.

Cereals - increase energy levels, regulate blood sugar and cholesterol levels, prevent heart disease, diabetes, colon cancer and obesity.

Eggs - build muscles, consume fat and fight against obesity.

Turkey and other lean meats - build muscles, strengthen the immune system, fight against obesity and prevent different diseases.

Peanut butter - increases testosterone levels, build muscle, consume fat, prevents obesity, promotes weight loss, reduces the visibility of wrinkles and prevents heart disease.

Olive oil - regulates cholesterol levels, strengthens the immune system, fights against obesity, reduce the risk of cancer, heart disease and regulates blood pressure level.

Breads and whole grains cereals - prevent storage of fat, fight against obesity, prevent cancer, regulate blood pressure levels and reduce the risk of heart disease.

Whey - builds muscles, consumes fat and fight against obesity.

Berries - protects the heart and eyesight, improve balance, coordination and short-term memory, preventing cravings for food, reduce the risk of heart disease, cancer and obesity.

Wake up lymphatic system

The lymphatic system is composed of glands, lymph nodes, spleen and tonsils. The most important part of the lymphatic system are the thymus and bone marrow. The lymphatic system is important for the body's defenses against infection. It stimulates the liver and kidneys, the organs that are most responsible for detoxification. Lymph will help relieve the body from various harmful by-products such as cigarettes, air pollutants, food additives, pesticides and many other toxins.

 

Experts estimate that 80% of women have sluggish lymphatic system, and it is essential for effective weight loss. If you're overweight, have cellulite or frequent headaches, you might have slow lymphatic system.

 

11 ways that will speed up lymphatic system:

Deep breathing - our bodies have 3 times more lymph fluid than blood, but not one single organ pumps it like the heart does it with blood. Your lymphatic system relies on pumping caused by deep breathing that will help you enhance the detoxifying function of the liver and kidneys.
Start out - exercise ensures proper functioning of the lymphatic system. The best exercise is jumping on the trampoline, which dramatically improves the flow of lymph. Stretching and aerobic exercises are also excellent.

Drink water - without enough water lymph fluid can not flow properly. In order to make cells more easily absorb water, add a little fresh lemon juice.

Forget juices - they are full of sugar, colors and preservatives that aggravate your lymphatic system. You can make a healthy juice from fresh fruits and vegetables. Try to add a bit of freshly squeezed juice of your favorite fruit in fresh water.

Eat raw fruits on an empty stomach - enzymes and acids in fruit are powerful mover of lymph. Eat them on an empty stomach in order to utilize their maximum effect. Most fruits are digested in the period of 30 minutes, and will quickly help you feel better.

Eat green leafy vegetables - green leafy vegetables such as kale, spinach, lettuce and cabbage contain high levels of chlorophyll that will help in cleansing the blood and lymph fluid.

Seeds and nuts - increase your intake of unsaturated fatty acids that are necessary for the proper functioning of the lymphatic system. Eat walnuts, almonds, hazelnuts, flax seeds, pumpkin or sunflower seeds.

Fresh herbs - some herbs, such as echinacea and astragalus, have a beneficial effect on the lymph system. Consult with your doctor or an expert in herbal medicine about taking and combining different herbs. Also be careful if you are taking any medications, are pregnant or breastfeeding.

Dry skin brushing - use a brush with natural fibers. Brush the skin with circular movements, starting from the feet to the chest. Want to imitate the movements that are natural movement of lymphatic fluid - from the feet to the heart.

Warm - cold shower - a warm bath causes blood vessels to expand, while cold shrinks. Avoid this type of treatment if you suffer from heart disease, have high blood pressure or are pregnant.

Massage - researches have shown that massage can significantly improve the functioning of the lymph system for about 78% of people . The massage releases toxins. You can try also lymphatic drainage, which acts directly on the lymphatic fluid. Whichever massage you choose, make sure it is gentle. Too much pressure will not work so well.



 

Living with eczema

Eczema is a form of inflammation of the skin. If you suffer from eczema, you know how painful it can be. However, small changes in lifestyle can significantly help. Here are some tips that will help you to feel more comfortable in your own skin.

What aggravates symptoms?

Many things can aggravate the symptoms of eczema, ranging from soap to the dust. It is important to familiarize yourself with everything that aggravates  the symptoms of eczema. Experts point out that all of the products with artificial fragrances worsen the symptoms. Use a mild shower gels and body lotions. Symptoms of eczema can be aggravated by dust, cleaning agents, some foods, pet hair and more.

Moisturize the skin - using body lotion is one of the best ways to alleviate the symptoms of eczema. It is important that the lotion is natural. Use it frequently, especially after showering. Look for products that do not contain additives and chemicals that irritate the skin. Gentle products will provide the best protection for your skin.

Regulate room temperature - changes in the temperature of the space we live in often aggravate the symptoms of eczema. While you can not control the weather, you can control the conditions at home.

Do not scratch the skin  - eczema can be so intense that you want to scratch yourself everywhere. Scratching will make the eczema even worse, it can damage the skin and cause infection. Instead of scratching use cold compresses, regularly moisturize the skin and protect it from adverse external conditions.

Avoid excessive sweating - for some people, excessive sweating can aggravate the symptoms of eczema. Of course that exercising is important, and quality exercising will stimulate sweating. In such situations take a shower as soon as possible after a workout.

Wear comfortable clothes - Clothes made from natural materials is the best, especially for people suffering from eczema. Avoid synthetic materials such as polyester. Wash new clothes before wearing in order to minimize the risk of irritation. Select a detergent that is mild and odorless. Also avoid fabric softeners.

Control the stress - stress can significantly worsen the symptoms of eczema. On the other hand, itching and irritation of the skin itself lead to stress, feelings of anger and frustration. To break this vicious circle, adopt relaxation techniques such as deep breathing, yoga or meditation.

Proper skin care - hot baths are the most common factors of worsening the symptoms of eczema. Let the water be warm, but not too hot. Avoid rough clearing of the skin with a towel. Use mild soaps and shower gels. When you're done, take a towel made of natural materials, wipe the skin gently and apply body lotion.

Protect your hands - your hands are the most exposed to water and compounds that irritate the skin. Protect them by wearing gloves when you use cleaners. When it is cold outside, wear gloves made of natural materials, other than wool, which can cause irritation.

Take the medication - if changes in lifestyle do not help relieve the symptoms, talk to your doctor about taking medication to aggreviate the symptoms. Your doctor may recommend a variety of products, from lotions and creams to pills.

Homeopathy and Homeopathic Remedies

Homeopathy is an old medical philosophy that was developed in Germany in the 18th century. Principles of homeopathy come with the traditional view of medicine, when doctors believed that nature can cure everything.

Today, many doctors say that homeopathy should not be a substitute for modern methods of treatment, but that in some cases is proven to be useful. Homeopathic medicines come from plants, but also from poisons of various animals (snakes, spiders).

The most common homeopathic remedies:

Belladonna - this is an extract of the flower of the same name. It was already used in the 16th century in order to cheeks get a natural red color. Romans prefered it because of its toxic properties. However, if the plant is properly processed, it becomes a drug that can help relieve fever.

Gelsemium - this beautiful yellow flower is poisonous. If processed properly, releases its healing properties and helps to relieve the symptoms of flu.

Pulsatilla - this plant is one of the oldest homeopathic remedies. If taken in excessive quantities can cause irregular and slow heartbeat, diarrhea and vomiting. The regular intake can help with flu, colds, coughs and sinus infections.

Arnica - comes from the sunflower family, and is used for medicinal purposes for centuries. It can help relieve muscle pain, healing wounds and scratches. The components of the plant stimulate blood flow to the skin surface.

Many medical experts are skeptical toward homeopathy. There is no scientific evidence that would make homeopathy so accepted by conventional medicine. Some studies have shown that the positive effects of homeopathy are placebo effects only.

Very little research is conducted on homeopathic treatments. And while there is some research that suggests that homeopathy relieves the symptoms of some conditions (influenza, menopause), the evidence are not so sure that homeopathy would become accepted by conventional medicine.

Many experts point out that homeopathic treatments can have a positive effect on the body, but that homeopathy should not replace conventional medicine, especially in people with serious health problems. Homeopathic treatment can be practiced with conventional treatment and in these cases gives the best results.

Any medicine can cause a variety of side effects, even the natural one. Most homeopathic medicines are safe, but should be used with the advice of experts. However, many homeopathic remedies can cause various side effects, including abdominal pain, headache, nausea, rash, liver and pancreas damages. There are not many, but there are cases where homeopathy  caused serious health problems such as kidney failure.

Negative consequences occur when homeopathy is not used properly, when combined with other drugs or when homeopathic medicines are taken without prior consultation with a specialist.

Because of the potentially hazardous ingredients, homeopathic remedies should not be given to children, pregnant women and nursing mothers. People taking other medications should consult a doctor or pharmacist before taking homeopathic remedies, how to avoid dangerous and deadly consequences.

If you want to try homeopathic remedies, contact an expert in homeopathy and consult with your doctor. It is important to know what medications you are taking, family history and your overall health.

Birch

Birch (Betula pendula) is a slender deciduous tree known for its white crust. It grows in all parts of Europe and Asia and is of great importance in herbal medicine. It has always been respected in many nations around the world, especially among Indians and Siberians. In 12th century, sacred Hildegard recommended birch flowers against wounds and ulcers with slow healing. In 16th century Italian doctor Mattioli discovered the outstanding performance of birch against kidney and bladder stones , calling it "the tree against kidney disease." Birch from Siberia are known for extremely medicinal parasitic fungus – chaga, which grows on them.

Healing properties of birch

Birch is the most valued as a diuretic and is used to promote urination, against the stones, kidney pain, and albuminuria. Encourages sweating and treats bladder disorders. Birch is also recommended in the treatment of flu, colds and chronic sinusitis. Lowers the temperature, relieves headaches and strengthens the immune system. Various herbal preparations of birch improve circulation and break down the thrombus.  They are recommended for treatement of thrombophlebitis, skin inflammation, pneumonia, bronchitis. Birch is also used for diseases caused by radiation. Birch also improves concentration, strengthens attention and reinforces the body.

Birch leaves reduce cholesterol, clean the blood and act against liver diseases. Cardiac edema caused by a weakened circulation, arterial hypertension and atherosclerosis are also treated with the help of birch.

Birch leaves and buds contain saponin, tannins, essential oils, sucrose, betulin, resin, vitamin C.

In birch tar are found guaiacol and cresol - substances that have medicinal and antiseptic effect and is often used to treat skin diseases.

Birch leaf tea is excellent against high blood pressure. Also, it rejuvenates tissue and accelerates healing without scars even deep wounds. 

Birch preparations

Birch preparations can be used locally and orally. For treatment are used preparations of leaves, buds, crust and juice, and significant are its resin and coal. It is best to collect them in the spring when medicinal substances are most active. Pick the biggest ones buds and softest leaves.

The juice is collected from a birch with diameter larger than 20 cm at a height of one meter above the ground. To collect the juice, in the spring saw one branch. If it is long enough it can give four to five liters, which should be poured into a glass bowl.

Remove the crust so that it naturally separates, in a circular strips. Pick fringe before male flowers release pollen, and female fertilize.

Birch leaves

Birch leaves have a strong diuretic effect. Dried are used as a tea for diseases that occur due to excess water, and the young leaves can be used for salad.

Birch juice and wine

Have powerful detoxifying and diuretic effect, that helps in atherosclerosis, obesity, cystitis, edema, kidney stones and other kidney diseases. The recommended dose is one tablespoon.

Birch crust

Used for the preparation of medicinal baths for various skin ailments. Good as a diuretic, digestive and antipyretic.

Birch buds

Clean the kidneys and have antimicrobial, diuretic and antibiotic action.

Useful recipes

Tea made from birch leaves

Pour 4 cups of hot water  over a small handful of fresh birch leaves. Strain after ten minutes. Drink three cups a day. Treatment with birch tea is best combined with birch baths.

Birch buds tincture

Pour 4 cups of 40% spirit over 100 grams of buds. Soak for two weeks and shake every day. Use this to massage the scalp to stimulate hair growth.

Bath for weight Loss

In the warm bath water, add fresh birch leaves in the ratio half a fist on every liter of water. Spend 15-20 minutes in the bath.

Birch stupe

Use fresh birch leaves stupe against skin diseases and to heal wounds several times a day.

Birch for beauty

Birch, because of blood cleansing abilities, helps with all kinds of skin diseases: acne, pimples, dermatitis, eczema, which resist all other treatments.

In cosmetics it is used as a tonic for cleansing against sun freckles.

Birch juice can be used to massage the scalp against hair loss, various diseases of the scalp and to remove dandruff.

Oil of birch and gel combined with her tea are the most effective treatment for cellulite.

Birch removes excess water, toxins and uric acid from the body. That promotes the elimination of cellulite and weight loss and increases the tension and elasticity of the skin and tissues.

However, this is not the end of the healing properties of birch. When you see the white birch, be sure to hug her, because according to Russian scientists, it is the grantor of positive energy.

Tomato - five useful benefits

1. Maintains healthy bones - except it helps your bones, tomato protects the blood vessels supplying the body with nearly 18 percent of the daily requirement for vitamin K. Deficiency in this vitamin, although it is not very common, can be the result of longterm use of antibiotics, and is characterized by bruises on the skin. Vitamin K is stored in fat tissue and helps bind calcium to your bones. It also helps blood clotting.

2. Helps maintaining low blood pressure - a good source of potassium citrate, tomatoes helps lower blood pressure. With 11.4 percent of the daily requirement for potassium, eating tomatoes is easy and inexpensive way to combat high blood pressure with food  rather than supplements and drugs. Lack of potassium may be reflected in a loss of energy, muscle cramps and irregular heartbeat.

3. Lowers cholesterol - some components of tomatoes, like licopene, helps reduce the bad and increase the good cholesterol in the body. One of the benefits of eating tomatoes is that it is the only fruit that retains the essential components like licopene after cooking. In a way, it becomes even more nutritious after cooking, because all the useful ingredients are easily transported into the body.

4. Maintains healthy eyes - eye diseases such as cataracts and macular degeneration, are closely related to diet, and tomatoes are rich in vitamins and minerals which maintain healthy vision. With high content of vitamins E, A and C, as well as copper, are a good choice if you want to have healthy eyes, but also contain several secret ingredients that make them a superfood. Tomatoes in fact, contains antioxidants lutein and zeaxanthin, which protect the eye from a variety of light damage. The human body can not synthesize these components, therefore, must be taken in through food.

5. Benefits of licopene – except that helps in the fight against heart disease and cancer, licopene along with other phytochemicals in tomatoes improves a complete health profile. No matter what your current needs are, adding tomatoes in your daily diet is a good way to preserve the health of the organism.

Six interesting facts about asparagus

1. How it all began - Chinese appreciated asparagus more than 5000 years ago. They used them mainly as a remedy for coughs and bladder problems. The asparagus as a delicious ingredient among the first to start enjoying were Romans. Then in Europe mainly were forgotten until they are in the 18th century remembered by Louis XIV.

2. Types of Asparagus - There are nearly 300 different types of asparagus but only 20 species are edible. Most of them are green, but popular are also yellow asparagus that grow below ground and are sold in cans. White asparagus have nutty-sweet top and bitter stem. Green asparagus are aromatic and they do not need to be peeled. There are also pink asparagus that are high in sugar.

3. How to identify fresh asparagus - Asparagus quickly lose their freshness for which it is best to buy from local producers. Places where they are cut should be moist and glistening. The stems must be robust and resistant to bending and asparagus in general should not smell sour.

4. Asparagus Season - Asparagus is best in the spring. Harvesting begins in March and April and can last until July. Since white asparagus seek solely heat (sun is not necessary because they grow underground), they are grown mainly in heated, controlled conditions.

5. Asparagus in the kitchen - Asparagus can be cooked, prepared on steam or grilled, fried or baked in the oven. They can even be eaten raw, although the distinctive flavor is released only at high temperatures. Fresh asparagus consist primarily of water (93%) and in 100 gr is just 20 calories. The asparagus also contains important vitamins and minerals such as potassium, phosphorus, calcium, vitamin A, B1, B2, C, E and folic acid. Green asparagus are healthier than white.

6. Asparagus as a medicine and aphrodisiac - It is known that the asparagus as a drug were used by most famous ancient physician Hippocrates and Dioscorides, a physician in the army of the Roman Emperor Nero. Asparagus were used for treating jaundice, and as a laxative and diuretic. Role in medicine was lost somewhere in the 19th century, but they are still one of the best known natural aphrodisiacs.

Ten facts about eggs

1. Egg shell is composed of calcium carbonate, which is also the main ingredient in antacids, stomach acid compounds. The shell consists of 9 to 12 percent of the total weight of the egg, and contains pores that allow oxygen and expulsion of carbon dioxide.

2. Egg white consists mainly of protein albumen, and also contains niacin (vitamin B3), riboflavin (vitamin B2), chlorine, magnesium, potassium, sodium and sulfur. The egg white contains about 57 percent of the total share of proteins in the egg.

3. Yolk color is determined by the food consumed by chicken. The more yellow and orange pigments in grains that feed the chickens, it will be clearer color egg yolks.

4. Other colors in egg vary depending on its age and other factors. Egg whites are an indicator of how the egg is fresh. Pink or colorful egg whites show that the egg is rotten, and such eggs should be avoided.

5. Blood that can sometimes be seen in the egg comes from a small puncture in blood vessels in the yolk. But that does not mean that such an egg is not safe to eat.

6. Color of chicken sets the color of egg. White chickens are the most common type in the United States and they brood white eggs, while in Europe are more often chicken with brown feathers, and there dominate such eggs. No significant differences exist in quality.

7. It takes 24 to 26 hours that chicken broods the eggs. Eggshell is created in the chickens uterus. About 30 minutes after brooding, the process begins again.

8. The average chicken broods 250 to 270 eggs a year. Roughly 75 billion eggs is produced in the U.S. each year, 10 percent of world production. China is the world's biggest producer of eggs, and they annually produce 390 billion, or half of the world production.

9. Turkey brood eggs too, but it's harder to find their eggs in the market. Turkeys need more space to nest, so having them is not cost-effective, and also have strong maternal instincts than chickens.

10. Dinosaur eggs helped to solve the old riddle which was first. Canadian researchers have claimed that the egg came before the chicken, because dinosaurs formed nests and layed down eggs long before birds evolved.

Stuffed Clams

8 clams in shells, scrubbed (1 pound)
½ tablespoon cornmeal
½ teaspoon olive oil
¼ cup finely chopped onion
¹⁄³ cup finely chopped shallots
¼ cup finely chopped celery
2 cloves garlic, crushed 
2 tablespoons finely chopped fresh parsley, plus fresh leaves for garnish (optional)
½ teaspoon grated lemon zest
¼ teaspoon dried oregano 
¼ teaspoon dried thyme 
¼ cup fresh bread crumbs, toasted 
¼ teaspoon salt
¹⁄8 teaspoon ground black pepper
Dash of ground red pepper

Place clams in a large bowl, and cover with ½ cup of cold water. Sprinkle with cornmeal, and let stand for 30 minutes. Drain and rinse.
Bring 2 cups of water to a boil in a large Dutch oven. Add the clams, cover, and cook for 4 minutes, or until shells open. Remove the clams from the pan, reserving 1 cup of the cooking liquid. Discard any unopened shells. Allow clams to cool, and then remove meat, chop, and set aside. Reserve eight large shell halves.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, celery, and garlic; sauté for 3 minutes. Add clam meat, chopped parsley, lemon zest, oregano, and thyme; sauté for 1 minute. Remove from heat. Stir in bread crumbs, salt, black pepper, and red pepper. Add the reserved cooking liquid, stirring until dry ingredients are moistened.

Preheat oven to 350°F. Divide the bread crumb mixture evenly among the eight clam shell halves, pressing mixture gently into shells. Arrange the stuffed shells on a baking sheet, and bake for 20 minutes. Garnish with fresh parsley, and serve hot.
Makes 4 servings (2 stuffed shells per serving).

Snack Wedges of Sweet Potato with Savory Hummus

For the potato wedges
Cooking spray
2 medium-size sweet potatoes, each cut into 8 wedges
2 tablespoons olive oil
½ teaspoon salt (omit if on a low-sodium diet)
¼ teaspoon garlic powder 
½ teaspoon paprika 
¼ teaspoon ground cumin 
For the hummus
2 tablespoons tahini (sesame seed paste)
1½ teaspoons lemon juice
½ teaspoon ground coriander 
½ teaspoon cayenne pepper
5 ounces garbanzo beans, drained
1 clove garlic 
¼ teaspoon ground cumin 

To prepare the potato wedges: Preheat oven to 450°F. Coat a baking sheet with cooking spray. Place sweet potatoes in a large bowl and drizzle oil over the wedges, tossing well to coat. In a separate bowl, combine salt, garlic powder, paprika, and cumin. Sprinkle over potatoes, and toss well to coat. Arrange the wedges in a single layer on the baking sheet, and bake for 20 minutes, or until tender.

To prepare the hummus: Place all ingredients in a blender or food processor. Process for 4 minutes, or until mixture is smooth. Serve the wedges with the hummus.
Makes 4 servings.

Slightly Piquant Squash Soup

1¾ cups low-sodium chicken broth 
¾ cup chopped onion
¹⁄8 teaspoon crushed red pepper
1¾ cups cubed acorn squash
¹⁄8 teaspoon salt (omit if on a low-sodium diet)
¹⁄8 cup long-grain rice
2 tablespoons chunky peanut butter
Chopped fresh parsley for garnish

In a large saucepan, bring ¼ cup of the broth to a boil. Add onion and pepper, and cook over high heat until tender, about 5 minutes. Add remaining 1½ cups broth, squash, salt, and 1¾ cups of water. Bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Add rice; cover, and simmer for another 20 minutes, or until squash and rice are tender.
Place peanut butter and half of the soup mixture in a blender or food processor, and process until smooth. Pour the puree into a bowl. Puree the remaining soup, and add to the bowl, stirring well. Return mixture to stove top, and heat for 2 minutes. Divide the soup among four individual bowls. Garnish with parsley.
Makes 4 servings.

Mixed Mesclun Greens and Apple Salad

For the dressing
¼ cup fresh lemon juice
3 tablespoons honey
1 teaspoon olive oil
Dash of salt
Dash of freshly ground black pepper

For the salad
¼ cup crumbled blue cheese 
2 cups chopped (unpeeled) Granny Smith apples
1 cup chopped (unpeeled) Braeburn apples
1 cup chopped (unpeeled) McIntosh apples
2 slices turkey bacon, cooked in a pan or on a panini grill and chopped
4 cups mixed salad greens (a packaged mesclun mix works well)

To prepare the dressing: Combine all ingredients in a small bowl; stir well with a whisk.
To prepare the salad: Combine cheese, apples, and bacon in a large bowl. Drizzle the dressing over the apple mixture; toss gently to coat. Divide the greens among four salad plates, and top each with about 1 cup of the apple mixture.
Makes 4 servings.

Lentils with Garlic and Rosemary

¾ cup chopped onion
½ cup diced cooked ham
¹⁄³ cup diced carrot
1 teaspoon crushed dried rosemary 
¾ teaspoon dried sage 
¼ teaspoon ground black pepper
¹⁄³ pound dried lentils
4 ounces fat-free beef broth 
2 cloves garlic, chopped 
1 bay leaf
Chopped fresh parsley, optional

Pour 1½ cups of water into an electric slow cooker (Crock-Pot). Add all ingredients except the parsley. Cook covered on highheat setting for 3 hours, or until lentils are tender. Remove bay leaf; garnish with parsley before serving. 
Makes 4 servings.

Grilled Halibut Steak with Pineapple-Lime Salsa

For the salsa
¹⁄³ cup pineapple preserves
¼ cup finely chopped red bell pepper
2 tablespoons fi nely chopped red onion
1 tablespoon seeded, finely chopped jalapeño pepper
1 teaspoon dried mint flakes 
¹⁄8 teaspoon salt (omit if on a low-sodium diet)
2 tablespoons fresh lime juice
8 ounces canned unsweetened pineapple tidbits, drained

For the fish
1 teaspoon vegetable oil
1 large clove garlic, minced 
4 4-ounce halibut steaks (about ¾-inch thick)
¼ teaspoon salt (omit if on a low-sodium diet)
Cooking spray
Lime wedges, optional
Cilantro sprigs, optional

To prepare the salsa: Combine all ingredients in a bowl. Stir well. Set aside.
To prepare the fish: In a small bowl, combine oil and garlic; brush over fish. Sprinkle salt over fish; set aside. Heat a grill, broiler, or grill pan; coat with cooking spray. Place fi sh on grill, and cook for 3 minutes on each side, or until fish flakes easily when tested with a fork.
Spoon the salsa over the fish. Serve with lime wedges, and garnish with cilantro sprigs. 
Makes 4 servings.

Gorgonzola Bruschetta with Crisp Apple Slices

¹⁄³ cup crumbled Gorgonzola or other type of blue cheese 
1½ teaspoons butter, softened 
1 teaspoon brandy or cognac
¼ teaspoon ground black pepper
4 1-inch-thick diagonal slices French bread (about 1 ounce each) 
2 cloves garlic, halved 
1 medium Granny Smith apple, cut into 8 wedges

Coat a grill or grill pan with cooking spray. Combine the cheese, butter, brandy, and pepper in a small bowl, stirring until well blended. Arrange the bread on the grill, and cook for 2 minutes on each side, or until slightly brown. Remove bread, and rub the cut sides of the garlic over one side of each bread slice. Spread 2 teaspoons of the cheese mixture on top of each. Serve with two apple wedges apiece.
Makes 4 servings.

Ginger-Infused Beef and Pineapple Stir-Fry

½ pound lean fl ank steak
1 tablespoon peeled, minced gingerroot
2 teaspoons sugar
1½ tablespoons low-sodium soy sauce
1½ tablespoons sherry
2 cloves garlic, minced 
2 teaspoons cornstarch
4 teaspoons rice vinegar
Cooking spray
2 teaspoons dark sesame oil
1½ cups cubed fresh pineapple
½ cup diagonally sliced (3-inch) green onions
½ cup thinly sliced fresh mushrooms
½ cup fresh snow peas (¼ pound)
½ cup julienned (3-inch) red bell pepper
4 cups hot cooked somen noodles or angel hair pasta, cooked without salt or fat 

Trim fat from steak. Cut steak lengthwise with the grain into ¼-inch-thick slices, and then cut these slices in half crosswise. Combine steak, gingerroot, sugar, soy sauce, sherry, and garlic in a large zip-top heavy-duty plastic bag. Seal bag, and marinate steak in refrigerator for 2 hours, turning the bag occasionally. Remove steak from bag, and discard the marinade.
In a small bowl, combine cornstarch and vinegar. Stir well and set aside. Coat a large nonstick skillet with cooking spray. Pour oil into pan, and heat over medium-high heat until hot. Add the steak, and stir-fry for 4 minutes. Add the cornstarch mixture, pineapple, green onions, mushrooms, peas, and bell pepper to the skillet; stir-fry for 3 minutes, or until vegetables are crisptender. Serve over noodles.
Makes 4 servings.

Fresh Vegetable Mélange

1½ teaspoons vegetable oil
1½ cups sliced onion, separated into rings
1 cup red bell pepper strips
2 cloves garlic, minced 
1¾ cups sliced yellow squash
1¾ cups sliced zucchini
1 cup chopped, unpeeled plum tomatoes
1 tablespoon julienned fresh basil
½ teaspoon lemon pepper
¼ teaspoon salt (omit if on a low-sodium diet)
1 tablespoon grated Parmesan cheese 

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; stir-fry for 2 minutes. Add squash and zucchini; stir-fry for 3 more minutes, or until the vegetables are crisp-tender. Add tomatoes, basil, lemon pepper, and salt; cook for 1 minute, or until thoroughly heated. Sprinkle with cheese before serving.
Makes 4 servings.

Chilled Multi-Melon Summertime Soup

3 cups cubed honeydew melon
3 cups cubed cantaloupe
¼ cup vodka
¼ cup fi rmly packed brown sugar
4 teaspoons fresh lime juice
¾ cup sliced strawberries

In a blender or food processor, process honeydew until smooth; pour into a bowl. Place cantaloupe in blender, and process until smooth; pour into another bowl. To each bowl of pureed melon, add 2 tablespoons of the vodka, 2 tablespoons of the brown sugar, and 2 teaspoons of the lime juice; stir well. Cover and refrigerate. Place strawberries in blender; process until smooth.
Pour into a bowl; cover and chill.
To serve, evenly divide the cantaloupe mixture among four individual bowls. Pour ½ cup of the honeydew mixture into the center of each. Dollop each serving with 2 tablespoons of the pureed strawberries, and swirl decoratively with a wooden pick.
Makes 4 servings.

Chilled Couscous Salad

1½ cups no-salt-added chicken broth 
½ cup couscous 
½ cup seeded, chopped, unpeeled tomato
¾ cup chopped red bell pepper
¹⁄³ cup chopped celery
¹⁄³ cup seeded, chopped, unpeeled cucumber
¼ cup chopped green onions
¼ cup chopped fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
½ teaspoon grated lemon zest
¼ teaspoon ground black pepper

In a medium saucepan, bring broth to a boil over high heat. Stir in couscous. Remove from heat, cover, and allow to stand for 5 minutes. Fluff with a fork, and allow to cool uncovered for 10 minutes. Combine cooked couscous, tomato, bell pepper, celery, cucumber, green onions, and parsley in a large bowl, and toss gently.
In a small bowl, combine vinegar, oil, mustard, lemon zest, and black pepper. Stir with a whisk. Add to couscous mixture, and toss to coat. Serve chilled or at room temperature.
Makes 4 servings.

Chicken Thighs with Roasted Apples and Garlic

4½ cups chopped, peeled Braeburn apples (about 1½ pounds)
1 teaspoon chopped fresh sage
½ teaspoon ground cinnamon 
½ teaspoon ground nutmeg 
4 cloves garlic, chopped 
½ teaspoon salt (omit if on a low-sodium diet)
8 chicken thighs (about 2 pounds), skinned
¼ teaspoon ground black pepper

Preheat oven to 475°F. Coat a jelly roll pan with cooking spray. Combine apples, sage, cinnamon, nutmeg, and garlic in a large bowl. Add ¼ teaspoon of the salt, and mix well. Spread the apple mixture on the jelly roll pan. Sprinkle the chicken with the remaining ¼ teaspoon salt and the pepper, and arrange thighs on top of the apple mixture. Bake for 25 minutes, or until chicken is cooked through and apple pieces are tender.
Remove chicken from pan; keep warm. Transfer apple mixture to a bowl, and partially mash with a potato masher. Serve with chicken.
Makes 4 servings.

Asian-Style Chicken-Peanut Pasta

1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon peeled, minced gingerroot
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1 teaspoon white vinegar
¹⁄8 teaspoon hot sauce
2 to 3 cloves garlic, minced 
½ pound skinless, boneless chicken breast, cut into thin strips
1 teaspoon vegetable oil
1 cup minced green onions
1 cup fresh snow peas, halved
2½ cups hot cooked fusilli (corkscrew pasta), cooked without salt or fat 
1 teaspoon dark sesame oil
¼ cup unsalted dry-roasted peanuts 

Combine sugar, cornstarch, gingerroot, the 2 tablespoons soy sauce, vinegar, hot sauce, garlic, and ½ cup of water in a large bowl; stir well. Add chicken, tossing gently to coat. Cover and refrigerate for 1 hour.

Remove chicken from marinade (reserve). Heat oil in a large skillet over medium-high heat. Add the chicken, and stir-fry for about 5 minutes, until meat is cooked through. Add reserved marinade, green onions, and peas; stir-fry 2 minutes, or until slightly thickened. Remove from heat. Combine fusilli, sesame oil, and remaining 1 teaspoon soy sauce in a large bowl; toss gently to coat pasta. Add chicken mixture, and top with peanuts, tossing gently.
Makes 4 servings.

Turkey Meat Loaf

1 small red onion, diced fi ne
1 small red bell pepper, diced fine
1 cup grated carrot
1 teaspoon fresh thyme leaves, or ½ teaspoon dried 
1 teaspoon fresh sage, or ½ teaspoon dried 
1 tablespoon olive oil
½ cup plain bread crumbs 
1 teaspoon ground black pepper
1 egg
1 pound ground turkey breast meat 

Preheat oven to 350°F. Coat a loaf pan with cooking spray. Combine onion and red bell pepper with carrot. Chop thyme and sage, and add to vegetables. Heat oil in a large skillet over medium heat. Add vegetables and cook, stirring constantly, until onion is soft and transparent. Remove pan from heat, and allow contents to cool. Add bread crumbs, black pepper, and egg to 
vegetables; mix to combine. Add ground turkey, and mix well.
Press mixture into the loaf pan. Bake for about 1 hour, or until juices run clear and meat is no longer pink.
Makes 4 servings.

Salmon Salad

1 7.5-ounce can pink salmon, drained and flaked
1 6-ounce jar marinated artichoke hearts, drained and chopped
1 cup cooked broccoli, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
½ teaspoon dried thyme 
½ teaspoon dried oregano 
½ teaspoon onion powder 
2 tablespoons chopped capers

Combine salmon, artichoke, broccoli, lemon juice, oil, thyme, oregano, onion powder, and capers.
Makes 2 servings.

Raspberry-Peach Jell-O Terrine

8 arrowroot cookies
1 small package sugar-free raspberry Jell-O 
1 cup fat-free plain Greek yogurt or regular fat-free plain yogurt
1 15-ounce can light sliced peaches, drained and chopped

Break cookies into medium-size pieces, and place in freezer for 20 minutes (this helps to keep them from getting too soggy in the Jell-O). Bring 1 cup of water to a boil in a saucepan. Remove pan from heat, pour in Jell-O, and stir to dissolve completely. Add ½ cup of cold water and yogurt; mix completely. Add peaches.
Pour mixture into a 1-quart container. Refrigerate for 10 minutes to allow Jell-O to thicken and begin to set. Mix in the cold cookie pieces, and refrigerate for about 1 more hour, until completely set.
Makes 4 servings.

Poached Salmon Sandwich

2 bay leaves
2 cloves garlic, sliced 
1 teaspoon dried thyme leaves,  or 4 sprigs fresh
4 3-ounce skinless, boneless salmon fillets
1 tablespoon low-fat or fat-free mayonnaise 
2 teaspoons Dijon mustard
4 whole-wheat rolls 
1 ripe avocado, peeled and pitted, cut into 8 wedges
4 tomato slices
1 bunch arugula, washed and dried

Place bay leaves, garlic, and thyme in a large skillet. Add salmon, and cover contents with water. Bring to a simmer and cook until salmon is opaque throughout. Remove salmon, and allow fillets to cool. Combine mayonnaise and mustard, and set aside.
To assemble sandwiches: Spread mustard-mayonnaise mixture on inside of each roll. Add one salmon fillet, two slices of avocado, and one slice of tomato, and top with arugula. Close up roll.
Makes 4 servings.

Poached Chicken Breast

2 cups low-sodium chicken broth 
2 bay leaves
4 to 6 sprigs fresh thyme, or 2 teaspoons dried 
4 skinless, boneless chicken breast halves

In a large saucepan, combine broth, bay leaves, and thyme, and bring to a simmer over low heat. Remove any visible fat from chicken. Add chicken to broth, and continue to simmer for about 15 to 18 minutes, until meat is completely white. Remove pan from heat, and allow contents to cool. Remove chicken from poaching liquid and serve, or refrigerate and serve cold.
Makes 4 servings. 

Lentil Soup

½ cup wild brown rice
3 tablespoons canola oil
1 cup diced carrots
1 cup diced onion 
1 cup diced fennel
3 cloves garlic, chopped 
1½ cups lentils
2 teaspoons dried thyme 
2 teaspoons ground cumin
2 bay leaves
2 32-ounce containers chicken or vegetable broth 

Rinse and drain rice. Over medium heat, heat oil in a large sauce pot. Add carrots, onion, fennel, and garlic, and sauté until translucent.
Stir in lentils, rice, thyme, cumin, bay leaves, and broth. Bring to a boil; lower heat, cover, and simmer for about 1 hour, or until rice is cooked. Remove bay leaves before serving.
Makes 6 servings.

Fruit Smoothie

¾ cup plain nonfat yogurt  
½ cup frozen blueberries
½ ripe banana
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon ground flaxseed 

Place all ingredients in a blender or food processor, and blend to combine.
Makes 1 serving.

Corn-Crusted Cod

Cooking spray
1 cup polenta (roughly ground cornmeal)
1 teaspoon ground cumin 
2 teaspoons chopped fresh parsley, or 1 teaspoon dried 
1 teaspoon ground white pepper
½ teaspoon paprika
1 cup nonfat buttermilk (or add 1 tablespoon vinegar to 1 cup nonfat
milk to create buttermilk) 
4 4-ounce cod fillets

Preheat oven to 375°F. Generously coat a baking sheet with cooking spray. In a large bowl, combine polenta with cumin, parsley, pepper, and paprika. Pour buttermilk into another large bowl. Dip each fillet into the buttermilk, allowing excess to drain off, and then coat on all sides with polenta mixture. Arrange the fillets on the baking sheet, and bake for about 10 to 15 minutes, until outside is golden brown and firm to the touch; fish should flake apart
easily, and flesh should be white.
Makes 4 servings.

Baked Chicken with Brown Basmati Rice

1 quartered chicken (4 to 4½ pounds)
1 10-ounce package frozen chopped broccoli, thawed
1 cup brown basmati rice
1½ cups low-sodium chicken broth 
2 bay leaves
2 cups low-sugar, low-sodium tomato sauce

Preheat oven to 350°F. Remove skin and any visible fat from chicken. Squeeze excess water from broccoli. Rinse rice.
In a saucepan, bring broth and bay leaves to a boil over medium heat. Lower heat; stir in tomato sauce, and heat through. Place rice and broccoli in a baking pan, and stir to combine. Pour sauce over rice mixture, removing bay leaves. Place chicken on top, meat side down. Cover tightly with aluminum foil or lid, and bake for 75 minutes.
Remove foil (being careful to avoid steam) and check for doneness: the rice should be soft, and chicken meat should be white. If necessary, recover tightly and cook for an additional 10 to 15 minutes.
Makes 4 servings.