I had a few pieces of rotisserie chicken left in my fridge from the night before. Didn’t know what to do with them so I came up with quick BAKED Chicken Leftovers, Spinach and Portabella Burgers (or patties, if you wish). It’s very easy, and it takes about 8-10 minutes to throw everything together. Baking time…
Although I am not personally gluten sensitive beyond the normal sensitivity of all humans to gluten, a storage protein in the Triticeae grasses family, to which wheat and rye cereal grains belong, I do my best to avoid foods, containing these proteins. I’ve operated a dedicated gluten-free bakery for 3 years. During that time, of course,…
This just in. A Gallup survey just came out demonstrating that the rate of obesity is increasing nearly among all age groups, compared to the obesity numbers from 2008. Gallup polled 500K+ individuals to gather this data. The age group that showed the least amount of upward change was the 18-27-year old adults (look at the chart…
New study done at the University of Chicago demonstrates interesting, but expected results: Sleep deprivation causes decreased insulin sensitivity with 30 percent in healthy young individuals. These results were seen only after 4 days of 4.5 hours of sleep! Insulin sensitivity is the opposite of insulin resistance. Insulin resistance means that on a whole-body level…
I’ve been using different forms of stevia for several years now. I always wondered if stevia is safe in normal and even in higher doses. I did a search in the scientific literature. I went back to 1968 for individual studies and I found compilation studies as well. Before I tell you what I discovered,…
First, I used to be a natural bodybuilder and although I no longer compete I continue to live a similar to a competitive bodybuilder lifestyle (just without the extremes and the damage they cause). This means I continue to appreciate and seek to enrich whatever foods I personally “process” with good amounts of protein. Second,…
Have you ever forgotten an opened bag of potato chips in the pantry and by the time you remembered about it the chips were tasting “funny”? It’s because of the oils that the chips had been fried in have gone rancid? How did that happen? Read on… Before I talk about the ways cooking oils…
In part 1 I wrote about proteins as ingredients in functional food design. In part 2 I touched on carbohydrates in the same role, and this part 3 of the Functional Food Design Rules is dedicated to the third and last macro nutrient – fats or lipids (Greek for “fat”). For a good primer on fats I…
In part 1 I explained the term “functional food” and also discussed proteins and their inclusion in the design of functional foods. In this article I will discuss carbohydrates (fats in post 3). 2. Carbohydrates – types, health-promoting forms (sources) and quantities in foods There are 5 types of carbohydrates that I am concerned with when formulating…