Food, Spurious Food

The other day, my mother, who compulsively shops for anything you can think of, bought me a bag of sunflower seeds, as I went through a phase of eating them about a decade ago.
First of all, this was a completely redundant gesture, as they were just the seeds, and everyone knows that sunflowers seeds taste of absolutely nothing at all, and the only pleasure to be derived from them is cracking the zebra-coloured shell to extract them.
No good deed is without merit, however, and in eating them I did manage an idea, which, as those who know me will tell you, is a laborious and taxing process at best.
According to the packaging (which, perhaps naively, I find no reason to doubt) these sunflower seeds were bought in a branch of Boots and are part of a "meal deal."
Now who, exactly, aside from perhaps squirrels and other small fluffy mammals, would ever consider sunflower seeds a "meal" ? Granted, perhaps Boots receive a lot of custom from numerous pigeons and small tits, but this still doesn't explain how I ended up with them as my mother doesn't even HAVE small tits.
Sorry, I seem to have digressed and in doing so swerved perilously close to the territory of the "fat momma" joke, which I'll avoid.
Meanwhile, back on the subject at hand, why is Boots (are Boots? is Boots? I hate shops with no apostrophes) selling food in the first place?! If a butcher had a deal on moisturiser and sun-tan lotion, I think I personally would give it a miss, but somehow a shop that's know for medicines and cosmetics has started offering meals and none of us has batted an eyelid.
Food in general, now that I mention it, has been getting stranger, lately. McDonalds, in a frankly ludicrous attempt to improve it's image, has started offering salads as a direct result of Morgan Spurlock's "Super Size Me."
Something about this bothers me, and I can't quite put my finger on it. Kudos to Mr. Spurlock for shaking an empire to it's core, it's impressive by any standards and far more than the more high-profile Michael Moore has managed to do. (Although one does suspect Moore eats all his meals at McDonalds and just forgot to film it...)
McDonalds, though, is about grease. It's about grease, and junk, and things that will, probably, give you a McCoronary sometime before you make it back to your car A coronary which, by all accounts, you can make bigger and more life threatening for a bargain 30p.
McDonalds isn't SUPPOSED to offer good food. Everyone knows that McDonalds is bland and bad for you, in the same way we know that alcohol is bad for us and we'll all regret it in the morning. Several months ago I thought I'd have a go at a McDonalds chocolate donut, and it was f*cking horrible. I remember remarking to those around me in my witty, Wilde-esque style, "This is f*cking 'orrible."
Doesn't matter. I still have one whenever I go in, now, and they're still terrible.
My point is this: NOBODY goes to McDonalds for a salad. In fact, I wouldn't trust anyone who did. I think I'll add that to my list of character indicators. Never listen to anyone who doesn't like "Columbo", and never trust anyone who goes to McDonalds for a salad.
Salads go against the whole POINT of McDonalds, and I personally think that they should have more balls than to run for cover when their "secret" gets out. Tobacco companies have known for years that cigarettes kill you, as have the public, but they don't suddenly branch out and start a new line of Malboro Lollipops as a healthy alternative.
Another thing that's worried my lately, food-wise, is the reappearance of Pepperami. For those too young to remember, or those living in another country, Pepperami is best described as a stick of peppered meat in a wrapper.
I've always been bothered by them, principally because nobody has yet proved to my satisfaction that it isn't just the spiced penis of some unknown animal that the snack-hungry public has sent rocketing towards extinction, but over the years I sort of forgot about them. Now, all signs (TV adverts, posters, the Beast running loose in the streets of Bethlehem) point to it coming back. We should be on our guard.
Now, some people may level the fair and accurate criticism at me that everything I write has no real structure; that I'm prone to going off on tangents and that I always end abruptly and inconclusively. This is true.
To these people, however, I say that if you can find another article on the web that goes from Sunflower seeds to animal penis by way of a chocolate donut, then good luck to you!

Luke Haines

Article Source: http://EzineArticles.com/34759

From Prix Fixe to Cold Tea: A Glossary of Popular (and Obscure) Restaurant Terms

An Offbeat Glossary of Restaurant Terms
Everyone knows what a bistro is...right? And a la carte is a
term that even a fifth grader knows...well, maybe not. And
what exactly does smart casual mean? There are so many
words and terms in the English language that are taken for
granted, including those used in the restaurant industry. In a
public service to diners from Boston to Bakersfield, Boston's Hidden
Restaurants presents a glossary of useful, as well as
totally useless, restaurant terms. (Note: This page is part of
our restaurant features section.)
A La Carte
A term used by more upscale, expensive restaurants that
means each item is separate. If a restaurant says that
bread and water are a la carte, flee as quickly as you can.
Bar Pizza
A type of pizza served in bars (duh!) that is smaller in
diameter (usually about 10 inches) and greasier than pizzas
found in restaurants or sub shops. Bar pizza tends to taste
better with beer, and MUCH better after many beers.
Bistro
A small restaurant, usually informal, that typically has a
decent wine list. If a place that calls itself a bistro does not
have a wine list, it is simply known as a "small restaurant."
Captain
An employee at a restaurant who supervises the waitstaff
and typically seats patrons. These people used to be called
"hosts," but for some reason, many restaurants now call
them "captains." Some restaurants include a place on the
bill for tipping captains. If you see this, flee as quickly as you
can.
Chef
Typically, the chief cook of a restaurant staff. Don't ever
call a chef a cook; he or she will not like that and may put
some extra MSG in your food.
Cold Tea
A term used, usually late at night, that means beer. This
term is fairly common in Chinese restaurants that stay open
after the bars close. The serving of cold tea is often illegal
and unethical, and we at Boston's Hidden Restaurants do
not condone the ordering of cold tea. But our view on that
may change from weekend to weekend.
Kosher
Food that conforms to Jewish dietary laws and rituals.
Pork and shellfish are never kosher, nor is meat mixed with
dairy products. If you see a restaurant named "Ralph's
Clam Shack and Rib House," chances are, it is not kosher.
Prix Fixe
A full meal, typically with between three and seven
courses that is offered at a set price. Often, that set price will
drive a person to drinking lots and lots of cold tea once his
or her credit card bill comes in the following month.
Smart Casual
A dubious restaurant dress-code term, typically meaning,
"no jeans and sneakers, but don't wear with a suit and tie,
either." In other words, dress like you are playing 18 holes of
golf (but don't wear metal spikes). George Costanza on
"Seinfeld" coined this term. 'Nuff said.
Special of the Day
Whatever didn't sell out the night before.
Trattoria
A restaurant, usually informal, that serves simple,
old-fashioned Italian meals. If a trattoria also has a decent
wine list, another name for the place would be bistro (see).
But a bistro cannot be a trattoria unless it serves Italian
food. However, if a bistro does serve Italian food but does
not have a decent wine list, then it is no longer a bistro. It is
a trattoria. Actually, it may be best to just forget the whole
thing. Both are restaurants. OK?
Copyright © 2005, Boston's Hidden Restaurants. All Rights
Reserved.

Article Source: http://EzineArticles.com/35677

Starbucks Frappachinos Making You Fat?

Are you allowing The Starbucks Frappachinos to make you fat? Did you try out their less fattening version and almost puke? Have you noticed that your belly has gained a few extra inches since you started to drink them? Well, you are not alone. Starbucks Frappachinos are making you fat, some think so.
I have been traveling the country and have been to every city in our nation over 10,000 people and have been to over 2000 plus Starbucks. As I have sat down with other patrons often the subject of caffeine and sugar come up as we sit and suck down our drinks. Generally the comments start out like this. "Well I know, I shouldn't be drinking these, they are fattening as hell!" This is accompanied by a couple of pats on the gut. They all know that it is the frappachinos that are doing it. Yet day after day they come to Starbucks and get their frappachino fix.
Having traveled to many stores and many on the main routes in larger cities you see the same employees during each visit. On one visit they are new and skinny, high energy and looking quite fit, then after a few months when you go back to that location you see they are getting chunky and after a while they are down right fat, lost their perky attitude and somewhat negative. It is a shame to see this, at first I thought the new less fattening frappachinos might be good, but when I tasted one, yuk, I almost got sick to my stomach.
When patrons are asked at the counter if they would like to try the less fattening version, they often say as I have overheard in the long lines; "You know, I tried that, but I really did not like it, thanks anyway."
If you think that your frappachino tastes are making you fat, you are probably correct.

Article Source: http://EzineArticles.com/35970

Cow's Milk And Milk Alternatives -- Is Mare's Milk Too Exotic?

Milk is a word that brings about impassioned arguments. Some defend cow's milk like tigers; others demote it and do not give it a chance. You would think people are discussing a dangerous illegal drug.
To defend their position cow's milk critics maintain that humans are the only mammals that consume milk in adult age. This has never convinced me, because except when we humans become aggressive, we do everything different from the animal kingdom.
In the first place we should keep in mind that milk is a food, and treat it as such. Before modern measurement methods broke down every nutritious substance to the smallest possible unit, people relied on traditional knowledge, real life experience, and their own body intelligence to decide if a food was healthful for them. Likewise mothers' intuition regarding their children's nourishment was accepted as the most natural thing on earth.
Don't get me wrong, research is necessary and very useful, but it is not absolute. It has an incidental byproduct, which is that regarding nutrition too many consumers prefer to rely blindly on general recommendations, become lazy, and forget that an essential part of staying healthy is listening to their own body signals.
Most adults tolerate one glass of top quality or organic milk a day quite well. However, any amount of milk can cause stomachache if you insist on drinking more of it than your system can take. But isn't it the same with all foods?
Cow's milk is not the only good source of calcium, which seems to be the main worry. For example, dark green vegetables and the hiziki seaweed contain easily absorbable calcium. Real vegetarians need fifty per cent less calcium than those who eat meat every day.
If you love milk products, a reasonable compromise is drinking 8,5 ounces or 250 ml of warm cow's milk a day, at the most, and the rest as fermented forms of milk like kefir. Or you can emulate Mediterranean who add some milk to their morning coffee and that's it for the day.
Lactose Intolerance And Cow's Milk Allergy
In the Bible milk is a recurrent symbol of abundance. Today milk flows everywhere, but many adults suffer from lactose intolerance, which is the inability to digest this milk sugar easily, because the body does not produce enough of an enzyme called lactase.
Cow's milk allergy is not so widespread, but when it affects children mothers have to find a healthy milk substitute that gives them peace of mind. To avoid milk allergy symptoms those who are allergic to cow's milk protein should avoid any contact to milk.
Mare's milk can be an alternative for adults suffering from cow's milk allergy, lactose intolerance, or soy milk allergy. Parents should seek the advice of a doctor. Mare's milk is popular in northern European countries, but in North America it is still difficult to find a supplier.
Mare's milk is easier to digest than cow's milk. Its protein composition is closer to human milk than to cow's milk. It has a lower fat content, vitamin A and four times more vitamin C. It contains magnesium, potassium, nitrogen, calcium, phosphorous and sodium. Mongolian have drank lots of fermented mare's milk and used it fresh for their salty tea for centuries. This could explain how they survived with only a few vegetables in their diet.
The Belgian farmer who first sold me mare's milk was really enthusiastic about it. He told me that he had suffered from severe candida for many years and that he had cured himself drinking 250 ml or 8,5 ounces of mare's milk a day. For a year and a half he traveled all the way to the Netherlands to buy his precious mare's milk. Finally he himself established a mare's milk farm and he is now selling mare's milk succesfully.
I did not have such digestive complaints, but I wanted to taste it. And so I drank a glass of mare's milk every day for one month. Its texture is indeed thinner than cow's milk, and it is sweeter and very light on the stomach.
Why not try mare's milk if you have trouble digesting cow's milk, or simply wish to add more variety to your food?

Article Source: http://EzineArticles.com/36073

Last Supper for Shaun Hill in Ludlow

Singing for his supper for the last time in Ludlow is Michelin starred chef Shaun Hill. He hung up his chef's whites for the last time at the award winning Merchant House restaurant earlier in the year.
He still lives in the town and is the guest speaker at the first annual birthday celebration to be held in Ludlow on Friday 6th May for the Friends of the Assembly Rooms.
Robin Bennett, Chairman of the Ludlow District Community Association, has invited Friends of the Assembly Rooms to join him at a three-course dinner with the world famous chef and raconteur. Hoping to learn some tricks of the trade is Jackie Miller owner of Colliers Hill the recently opened award-winning guest and conference centre near Ludlow. Jackie is an ardent fan of Shaun Hill and his style of cooking. "Shaun has helped to put Ludlow on the gastronomic map encouraging people like myself to strive for excellence using the high quality local produce available in the area".
Colliers Hill is the ideal venue for your conference, off-site meeting, product launches or just somewhere to meet away from the madding crowd.
Jackie Miller, who has had a lifetime devotion to Shakespeare, also provides Shakespeare themed events at Colliers Hill which includes visits to the nearby historic town of Ludlow and Stratford-upon-Avon.
If you are planning an up-coming event that you want to base around a particular theme, then contact Jackie at Colliers Hill on 0044 1299 832 247 - she will be delighted to help you with your planning.

Created by Jackie Miller

Article Source: http://EzineArticles.com/36986

Brewing Green Tea - The Top Ten Reasons Your Green Tea Didn't Turn Out Good

Japanese green tea, when brewed correctly, is quite delicious. However, if you have ever tried to brew it, there is a good chance it didn't turn out like you may have wanted it to. Perhaps it may have been too bitter, or not really as "green" as you had anticipaged. I've put together a top ten list explaining why this may have occured.
You brewed it too hot. If you brew it too hot, it will become bitter. This is probably the most common of all mistakes, and one which has the most influence over the taste. Depending of the variety of green tea, it should be brewed around 175 degrees F, give or take 5 degrees.
You started off with old green tea. Green tea, "when properly packaged", has a shelf life of about 6 months. Once opened, you have about 2-3 months to use it. That's for properly packaged (vacuum packed or nitrogen packaged) tea - If your green tea wasn't packaged properly and is exposed to any amount of air, it probably was never good to begin with.
Your green tea was from a late harvest. It's no big secret - the best green tea comes from the first harvest in late April, early May. You can get this throughout the year, however.
You brewed it too long. This depends on the variety, but generally speaking, no more than 2 minutes.
You used too much tea. This is where you have more room for adjustment. Again, it depends on the variety, but for normal sencha, about one teaspoon to 8-10 ounces of water. For one type of tea, you may have to use an even level teaspoon, and for another a heaping teaspoon; it will vary from tea to tea.
You didn't use enough tea. For gyokuro, you won't get good results unless you use double the amount used for sencha.
You didn't start out with good water.You need good water.
You tried to use a tea ball or paper filter. Green tea is compact. Once you brew, it really expands and needs plenty of space to open up.
You tried to use a 2 liter English Teapot. If you really know what you are doing, it is possible to use a Western teapot to brew green tea. However, you would be way better off using one designed for green tea.
You started of with low quality tea. Even in Japan, the quality levels of green tea vary considerably. Just because it's from Japan doesn't necessarily mean it's good.

Article Source: http://EzineArticles.com/37870

My Favorite Cheesecakes

Lemon, vanilla and the more elaborate concoctions such as pumpkin, chocolate chip, cranberry and blueberry are just a few of my favorite cheesecakes. The delight you experience when you take that first bite of your favorite cheesecake can be exhilarating and soothing at the same time.
And remembering loved ones at gift-giving time brings to mind even more exciting flavors that are available like raspberry, Neapolitan, bing cherry and key lime, another of my favorite cheesecakes, and one sure to be your favorite as well once you give it a try. There are times when nothing but the best will do, and that's the time to decide to give a freshly baked cheesecake instead of flowers and chocolates.
There are many sources from which to buy your favorite cheesecakes. There's the frozen section at your supermarket, specialty retail shops, and now the Internet is a reliable source as well. Ordering online is an experience in itself as you browse through the pages looking at luscious cheesecakes that are sure to please everyone on your gift list. Once you make a selection, the cheesecake is packed in a special container and can be delivered as soon as the next day for your convenience.
You are certain to find a cheesecake to please even the most discriminating palate when you view the selections and discover a world of delicacies that can be yours at the click of a button. Cheesecakes are usually available with a crumb crust or a more traditional crust that has been rolled thin.
And don't forget the wonderful selections of a unique personalized cheesecake for special occasions such as anniversaries, birthdays, holidays, Secretaries Day, Mother's Day, Father's Day and other occasions to make cheesecake a favorite with everyone.

Stephen Whiteside is currently the head cheesecake tester @ Cheesecake-Express.com [http://www.cheesecake-express.com] If you want to test one of our 40 Gourmet Cheesecakes [http://cheesecake-express.com/imf/sm2/gourmet-cheesecake.html] for yourself, please visit at our site, and use my name, “Stephen” as the coupon code, and save $5 per order.

Article Source: http://EzineArticles.com/38896

Banish Boring Brown Bag Lunches!

One way that money slips through our fingers without our realizing it is by eating out at lunch every day.
Did you know that by taking your lunch 3 days a week instead of eating out, you could save as much as $800 a year? Think what you could do with that much extra money!
Your lunch doesn't have to be a sandwich and chips, either. With just a little bit of creativity and planning, brown bag lunches can be pretty delicious!
Try these ideas for starters:
Invest in a few of those 1-serving plastic storage containers with lids. These are so handy--when you have just one serving left of any dish at dinner, put it in one of these dishes. Designate a shelf in the fridge for these leftovers. In the mornings, anyone in the family can choose what to put in their lunch bag!
Those little containers can also be used to hold dip for carrot or celery sticks; fill with peanut butter and pack a zipper bag of pretzels for dipping. Maybe salsa for dipping tortilla chips (not so healthy, but really good!)
Or make your own pudding cups with your homemade pudding!
Fill tortillas or pita pockets with egg or tuna salad.
Spread cream cheese on a tortilla, add a little salsa, and top with sliced turkey or ham. Place another tortilla on top, cut in fourths and put in zipper top bag.
A good way to carry deviled eggs (that lunchbox staple)-- after filling, put the two halves back together, and wrap in plastic wrap or put in a small container!
Muffins hold up well in a lunch bag or box as do slices of banana nut bread, or most any other quick bread. Great for morning or afternoon breaks.
Of course, if your workplace has a microwave oven,(lucky you!)you can always bring leftover soup, stew or chili. A quick recipe for Chicken Corn Chowder:
1 pouch Chicken Noodle Soup Mix with diced chicken
2 1/4 cups milk
1 can cream-style corn
Combine all ingredients in saucepan; bring to a boil. Reduce heat and simmer until noodles are tender, uncovered, stirring frequently, because it will stick!
Mix this up in the evening or on the wekend and store in serving-size containers. Just grab a container in the morning, along with some crackers, and you're good to go!
Try some of these ideas for your lunches this week and start saving some money!
And at the same time, you'll have the satisfaction of knowing that you and/or your spouse will be having a more nutritious meal than you would get at a fast-food restaurant.

About The Author
Cyndi Roberts is the editor of "1 Frugal Friend 2 Another" bi-weekly newsletter, bringing you creative, practical tips to help you with budgeting, cooking, shopping, parenting and much more as you strive to "live the Good Life... on a budget". To subscribe visit the "1 Frugal Friend 2 Another" website at [http://www.cynroberts.com]

Article Source: http://EzineArticles.com/18239

The True Hystory of Tiramisu'

Open an old Italian cookbook, browse through the index and... surprise! No Tiramisu'. My first encounter with Tiramisu' was in 1985. I was in Italy at that time: A friend of mine told me about this new recipe she got. She was so enthusiastic about it that I felt compelled to try it immediately. The taste was unbelievably good, as never I had tasted before. Since then I fell in love with this dessert.
Everybody knows by now that Tiramisu' means "pick-me-up" in Italian, for the high energetic content (eggs and sugar) and the caffeine of the strong espresso coffee. There are many different stories about the origin of Tiramisu'. It is a layered cake; therefore some place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called "Zuppa Inglese" (English Soup). It is not English and it is not a soup. Instead is a simple cake of ladyfingers or sponge cake, soaked in "alkermes" liquor, and alternated layers of chocolate and egg custard. Layered cakes have been around for long time. The brilliant idea in Tiramisu' is not in the technique of layering, but in the components. The great invention of combining together coffee, zabaglione cream, and chocolate: This is the true innovation in Tiramisu'.
I love to study history of food. In my book "The Timeless Art of Italian Cuisine - Centuries of Scrumptious Dining", there is extensive information about culinary history of the various regions of Italy. I tried to trace the origin of Tiramisu' investigating many Italian cookbooks. The first clue is by the famous Italian gastronome Giuseppe Maffioli. In his book "Il ghiottone Veneto", (The Venetian Glutton) first published in 1968, he talks extensively about Zabaglione custard. The name of this cream originates from Zabaja, a sweet dessert popular in the Illiria region. It is the coastal area across the Adriatic Sea that was Venetian territory for long time during the golden age of the "Repubblica Serenissima" (The Most Serene Republic) of Venice. Zabaglione was prepared in those times with sweet Cyprus wine.
"The groom's bachelor friends", says Maffioli, "at the end of the long wedding banquet, maliciously teasing, gave to him before the couple retired a big bottle of zabajon, to guarantee a successful and prolonged honeymoon". "The zabajon", Maffioli continues, "was sometimes added of whipped cream, but in this case was served very cold, almost frozen, and accompanied by the baicoli, small thin Venetian cookies invented in the 1700's by a baker in the Santa Margherita suburb of Venice". As we can notice, the addition of whipped cream, the serving temperature, the cookies, all these elements are close to the modern Tiramisu' recipe. And even the allusion to the energetic properties of the Zabaglione, seem to refer to the Tiramisu' name.
Later in my research the oldest recipe I could find was in the book by Giovanni Capnist "I Dolci del Veneto" (The Desserts of Veneto). The first edition was published in 1983 and has a classic recipe for Tiramisu'. "Recent recipe with infinite variations from the town of Treviso", says Capnist, "discovery of restaurants more then family tradition".
But the final word on the origin of Tiramisu' is from the book by Fernando e Tina Raris "La Marca Gastronomica" published in 1998, a book entirely dedicated to the cuisine from the town of Treviso. The authors remember what Giuseppe Maffioli wrote in an article in 1981: "Tiramisu' was born recently, just 10 years ago in the town of Treviso. It was proposed for the first time in the restaurant . The dessert and its name became immediately extremely popular, and this cake and the name where copied by many restaurants first in Treviso then all around Italy". Still today the restaurant "Le Beccherie" makes the dessert with the classical recipe: ladyfingers soaked in bitter strong espresso coffee, mascarpone-zabaglione cream, and bitter cocoa powder. Alba and Ado Campeol, owners of the restaurant regret they didn't patent the name and the recipe, especially to avoid all the speculation and guesses on the origin of this cake, and the diffusion of so many recipes that have nothing to do with the original Tiramisu'.
I tried countless different recipes form the infinite variations of Tiramisu', but the classic one, (the recipe I show on my website), the recipe from the "Le Beccherie" restaurant, is still the one I prepare today and the one I prefer.
As an example of one of the many delicious variation of Tiramisu' I am showing on my website a step-by-step recipe for the "Tiramisu' with Mixed Berries" that is quickly becoming a new classic.
Anna Maria Volpi Nov.20, 2003

About The Author

Article Source: http://EzineArticles.com/18257

Water on the Brain

I was in the supermarket this morning (nothing unusual in that) and pushing my trolley to the checkout. Well, my wife was pushing and I was away in airy-fairy land when it suddenly dawned on me that I was walking past water. Not just any water but a whole world of the stuff. A complete representation of nations: a veritable United Nations of water in one aisle.
There, in your local Supermarket: Highland Spring Water all the way from Scotland or water drawn from the speckled valleys in the Black Mountains of the Canadian Rockies. Or you prefer Continental European? How about Spa Reine Water from Germany (hope it wasn't a public Spa) or Vittel from the French Societe Generale des Eaux Minerales de Vittel, whatever that is. Even Australia is represented by Wattle Water - Pure Water from the Australian outback and complete with a sprinkling of dust. And from the Continent of Africa comes "Oasis Pure" shipped out from the Negrev by Camel Train. China and Japan had ambassadors at the Supermarket I attended and the pictures on the bottles looked great, but the price of $4.50 was pushing my ability to grasp the essentials behind buying water a bit far.
Yes, one can buy water from almost any place in the world right in your local shop. You can even get water from the Three Gorges Damn in China at your local Chinese Take-away, which is a bit weird as the damn is not ready for completion for another six years or so.
How true the advertising of water is can be anybody's guess, but to me it seems a mite strange to ship small bottles of water half way across the world when a quite decent reservoir exists just up the road. I realize that in an effort to promote certain brands you can pay twice as much for water in a colorful green bottle or in a bottle shaped like a duck - but is it all so necessary. The cost of this water is outrageous yet nobody seems to realize what they are actually doing when they faithfully buy bottled water everyday of the week. The way I see it is that people are buying water that comes from the other side of the world and costs them money that could be otherwise spent. Why not just go to the tap as we used to do and use the water from there? If concerned boil it, let it cool and put it in the fridge for later. That is what we used to do until all of these fancy and expensive bottles came on the scene.
In an attempt to understand this bottled water phenomena I decided to put the words "bottled" and "water" into the search engine on my computer. The first entry that came up surprised me greatly. There is a whole association dedicated to bottled water; a whole business geared up to its welfare. I mean I can understand the International Association for Rail Workers or for Medical Supplies, but the International Bottled Water Association (IBWA) shocked me to the core. After this surprise I noticed that the whole Industry is massive, that not only this association exists but so do hundreds of others! Wow!
Anyway, it matters not. Looking through the IBWA site for inspiration I came to their "tip of the week" page. And here is the tip that they had for this week:
"Cool water is absorbed much more quickly than warm fluids and may help to cool off your overheated body". Source: Nutrition Information Center in partnership with IBWA
Handy stuff! I got another useful hint from some other association that told me to drink two glasses of water every morning to offset imperceptible water loss that I have had during the night. Excellent stuff. This "handy tip" was given out by a Dr Fereydon Batmanghelidj and he wrote a book called, "Your Body's Many Cries for Water". I doubt that it is fictional in content.
Must try and get hold of that book - only joking. Another piece that I found was Ed Ford's views on the matter of water:
"Human beings were invented by water as a device for transporting itself from one place to another".
I am completely stuck for something to say after reading that weird statement. I must move onto other things or I will end up trying to find this man to see if he is for real.
As a kid in Edinburgh (which is not that long ago) we always used to drink water from the tap. If you wanted a glass of water then go to the kitchen sink and open the cold tap, let it run for a few seconds, more to make it cold than to clear the line and then fill your glass. Final step: drink it. This was always the case and 99% of the population of Britain (one percent lived on whisky) lived quite happily in this way with no notable side-effects form the tap water. And then suddenly bottled water came on the scene and life changed without noticeable falter, now 100% of the population drink from bottles.
Edinburgh Water shocks a lot of people when they find out the cycle that it goes through before it arrives in the glass that they are busy drinking from. Recycled sewage water is the ingredient of the stuff now inside their stomachs at the point when they grasp what you are telling them. Edinburgh has for many years removed the dung from the sewage (this used to be shipped out to sea in a special ship called the Gardyloo), it is then treated and passed through charcoal beds and retreated and analyzed endlessly before it is sent back into the system. And believe it or not Edinburgh has some of the highest quality water in Europe - and it comes straight from the tap!
Countries like Taiwan, the Philippines to name but a few do need treated water as the quality available from the tap could kill at ten yards. Taiwan has an extremely efficient system going - just go outside of your house to any one of the many machines dotted along the streets and by putting in 5NTD (8 pence) you will get a few gallons of clean and drinkable water in return. Not that the tap water is that bad (some waste chemicals and untreated sewage have been diverted to another river) and a boil in the kettle does me perfectly if I am feeling lazy.
It seems to me as if the whole world is shifting water around constantly. Singapore is a good example of the state of water today. Singapore has to buy water from Malaysia to survive and without such the whole of the Singapore economy would grind to a halt. This water is actually under serious contention as Malaysia has been complaining that Singapore does not pay enough for the water they pump everyday.
The Malaysian state of Johor provides 350 million gallons of water per day to Singapore at $0.007 per 1000 gallons, while Singapore has to resell a minimum 17 million gallons per day of treated water to Johor at $0.13 per 1000 gallons. The price differential has prompted calls from numerous Malaysian politicians that Singapore is profiteering from the deal. It also rankles the Malaysians that the price paid was derived from an agreement made decades ago and is still due to run for another few (until 2061). In basis: they want more for the water and Singapore doesn't want to pay. They are even threatening to go to war over this!
In an attempt by Singapore to reduce their reliance on Malaysia they have started a program to build recycling plants around the Island. Great idea -convert dirty water into drinking water - and although it will take many years before the balance changes it is a good start. I am not sure about their marketing campaign - you can buy this water from the chosen outlets and it is called "New Water". Sounds like a religious order.
The worlds shifting of water (despite Ed Fords thinking that water made humans so that it can transport itself) is none greater than what is going on in China as we speak. The Three Gorges Dam! China's largest project since the Great Wall of China: and one with greater impact on China and the rest of the world than any other project underway today.
Some facts about the Three Gorges project:

• Project expected to take 17 years; completion expected in 2009.
• An estimated 250,000 workers are involved in the project.
• The Three Gorges Reservoir will inundate 632 square kilometers (395 square miles) of land.
• An estimated 1.2 million people will be resettled by the dam.
• The project's 26 hydropower turbines are expected to produce 18.2 million kilowatts, up to one-ninth of China's output.
• The amount of concrete totals 26.43 million cubic meters, twice that of the Itaipu project in Brazil, currently the world's largest hydroelectric dam.

Source: Chinese government
Alongside of this massive shifting of natural resources we have the ice caps melting North and South of us, floods occurring worldwide where they should not and abnormal rainfalls flooding towns that usually do not see water for months on end. And of course the Meeting of Nations on the Supermarket shelves!
The world has water on the brain!
Just make sure that when you buy water from the supermarket that you try and miss out the "Clouds Recycled with Flouride" and the "Occaneechi Local Spa" and maybe go for the Deep Rock Crystal Drop and Whistlers Pure Glacial. It's all in a name!

About The Author

Article Source: http://EzineArticles.com/18260

A Delicious Look at Cuban Food

The Internet is a great resource for food lovers. You can find everything from recipes to home delivery of gourmet meals. International foods are a real treat that you can explore and enjoy.
In this article, we will explore Cuban food and offer you an easy recipe. There is a wonderful variety of Cuban food available such as coffee, fruits & jellies, rice dishes, sauces, spices, teas, meats, seafood, desserts, cookies & crackers.
Explore the tastes of light and dark coffee and cappuccino; Café Bustelo, Café Pilon, Café El Pico and several others.
Mango and Guava are used for a variety of fruit dishes and jellies such as Conchita Guava Shells, La Cubanita Mango Cream and La Fe Guava Paste.
Rice dishes are very popular, including those produced by Goya; Paella Dinner, Rice & Black Beans, Rice & Pigeon Peas and tasteful Yellow Rice.
Several sauces and spices add variety to the meals. Brands include Badia, Batey, Conchita and Goya. There is a little bit of everything to add additional flavor to your meals.
Teas are a favorite in the Cuban food line; several varieties from Chamomile to Mango are available.
Even meats can be purchased, Goya Chorizos (sausages), Pamplona Mussels in Brine, Pamplona Octopus in Oil and Sauce.
For dessert, there is Goya Flan, Majarete and Tembleque . Enjoy a variety of Gilda and La Estrella crackers and cookies with a cup of your favorite coffee or tea.
Declare an International Food night and include the Cuban dish below.
Spanish Sausage and Peppers
1 Goya Chorizo Sausage
Olive Oil
1 Pepper (Your choice of sweet, red, cayenne, chili, etc.)
Sherry vinegar
Fresh parsley, roughly chopped
Chop sausage into bite size chunks. Put olive oil into a frying pan and fry sausage on high heat. Let the fat from the sausage come out into the oil. Cut the pepper into bite size squares. Turn the sausage and add the pepper to the pan. Add a splash of vinegar and the parsley and then mix everything. Skewer pieces of sausage and pepper with toothpicks and put onto a warm plate and serve.

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Article Source: http://EzineArticles.com/18262

Aspartame Interview With Dr. Hull

This aspartame interview was granted on 8/30/03 with Rebecca Kang from Singapore:
Interview
Q: How often does an average person happen to consume products with aspartame?
A; Daily in the United States. Aspartame is put into so many different products, consumers are exposed to it without awareness much of the time. Aspartame is in many products NOT labeled sugar-free, such as gums, cereals, ice creams, yogurts, and medications. I also have clients who consume up to a 12 pack of diet colas daily. And keep in mind, that children are consuming more and more aspartame laced products at earlier and earlier ages, which means they will develop health problems at earlier and earlier ages. Henceforth, the onslaught of children's disease syndromes - diabetes, ADD/ADHD, depression and behavioral disorders.
Q: What is the limit for safe aspartame consumption?
A: None. No human, nor any animal, should intake methanol at any dose at any time - ever.
Q: Aspartame is a very controversial food additive and has alleged harmful effects. However, is there any proof for that accusation?
A: Numerous research studies. Reference Sweet Poison, as I write about the independent research scientists with tangible research results of harm to the fetes and adult laboratory animals. One fact to note: independent researchers have proven over and over again the dangers of aspartame, while the research stating it is safe has been performed by research scientists on 'corporate payrolls.' This is not objective research but has the power of money behind it. Independent researchers don't have the financial backing, so they are pushed out of the spotlight and kept silent.
Q: Would you agree that the public in general is poorly informed about aspartame? If so, what are the possible reasons?
A: Absolutely correct. The reason is money and greed. The pharmaceutical companies own most of the products aspartame is found in, and they also own the advertising entities, and the drugs prescribed for the health symptoms caused by aspartame. Therefore, the same companies who are causing the problem profit from the drugs to mask the symptoms. They control the whole game, and have financial interest in the government agencies responsible for public safety.
Q: We recently did a survey on the awareness of Singaporeans towards Aspartame. Results clearly show that a majority of Singaporeans have no idea what aspartame is. And also a considerable portion would not bother to find out what it is, despite hints that it could be suspicious.
A: Apathy is a danger in modern societies. Too little time, too much pressure at work, and too many conveniences with too little physical effort to get them. People are becoming lazy. The younger generations are becoming lazy, too. If we all would learn from history and from our elders and remember to get back to the basics of living as they once did, the diseases and mental instability caused by the toxins within our environments and our foods would be less today. Money and 'things' have become too important. Our health and mental stability are suffering because of it.
Q: As a nutritionist, would you agree that most Singaporeans have little idea about what they eat? If so, what would you advice us to do to increase this awareness in Singapore?
A: We must slow down, get back to the basics of life, and not be sheep lead to the slaughter when it comes to modernized foods and convenience products. Convenience and technology is wonderful, but not to the degree that we can be so easily manipulated and so easily lead down this road of imbalance.
Q: Would you, at all, advise Singaporeans on a need to find out the safety of their food? Or would you trust that to the health authorities?
A: I would not trust the authorities of any country who agree to barter with corporations dealing financial gains at the expense of the pubic. I once trusted our leaders to be fair and truthful, but cannot and do not any more. As I wrote in Sweet Poison, the FDA is not the bad guy in America, and for the most part, governments as a whole are not at fault. It is a chosen few individuals within the government agencies who impose personal reward at the expense of millions of consumers.
If it weren't for the Internet, none of this information would be public today. Neither you nor I would be sharing this information right now. But as a professor, researcher and educator, I will always believe that it is imperative that all people know both sides of any issue. Truth is freedom. To manipulate the truth is a crime. Make sure your political leaders are not willing to 'make a deal' with the larger corporations who profit at the expense of the masses. And also make sure the truth behind aspartame, and any issue, is allowed to be spoken publicly. In America, the wealthy manufacturers pay-off or threaten those who choose to air this information publicly. I have much proof on this.
Q: If there is any other information you wish to add, feel free to include it in the reply for the interview. We might have overlooked some important points.
A: Please go back and reread Sweet Poison, as so much is said within those pages. This issue is real, and not meant to harm anyone (but the pocketbooks of those who gain millions). This information is meant to teach individuals of all cultures the hidden facts and dangers of a manipulated and very toxic food chemical saturating the world's food supply. Money has bought aspartame its position of power - not quality of goods. People are getting very sick and weak from aspartame. That is true and very real.
Good luck in your quest for perfection, truth, and understanding. Our food supply is a web of confusion in modern times. Money, greed and power are at the root of too many modern foods. Politics interferes with human survival and health. Sad, but true. What do we do? Get back to the basics of eating and drinking so to feed our bodies and our minds what nature intended. Slow down, take time to meditate and get to know yourself. Be happy with who you are and don't strive for more than you need. To open the door to future health, we must find the keys from the past. There lie the answers of simplicity and health.
There is so much to say on this issue. The roots run deeply into the self, politics, governments, and greed. All you can do is be the best individual you can be, stay unattached to dependencies and quick fixes. Look at the motives of those who push these 'drugs' on society and decide for yourself why this benefits you above profit. If you can see no goodness or purity in a product, put it back on the shelf.
And most importantly, teach the children how to get back to the basics of life.....
Wishing you and Singaporeans well. Keep spreading the word about aspartame and always stay open-minded.

Article Source: http://EzineArticles.com/18266

Are You Making These Food Mistakes

There are a number of common food mistakes that costs dearly in money, health, and time. What are the major mistakes made? What changes do you need to make? Here are some food mistakes to avoid.
1. Last minute meal planning or no planning at all. The results: not knowing what ingredients to have and/or not having the right ingredients.
2. Bad planning for shopping; not knowing what's on sale, what's in season, what you are out of, etc. Result? One buys what isn't needed and spends too much on what is needed.
3. Convenience spending/cooking. Examples are; TV dinners, chicken already cut up, items in ready-to-use/serving sizes, etc.. This buying habit costs lots of money. Whole chicken at 49 cents a pound is much less than skinned breast at $3.89 a pound.
4. Unplanned trips for missing ingredients. Buying an item at the last minute means paying full price and buying other items not needed just because you are there.
5. Buying "wants" not "needs". This habit causes incomplete meals or snacks as meals. Also, it results in not having healthy food for meals.
6. Improper storage equals wasted food. A good habit to get into is to properly store food the moment you get home. Make it a family event. I call it "divide and conquer". Each family member can place items in their proper place even if they can't cut the chicken for freezing, or fix the
carrots, celery, or whatever for serving sizes to be stored in the frig.
7. Trying too hard can result in giving up. Changing the way you cook or buy can be exciting and frustrating, especially if one attempts to do too much at one time. If you want to try stir frying, don't try to do pressure cooking at the same time. Frustration causes some to quit.
8. Surprise! Company's here! Unexpected company can put the budget in a sling. What recipes can be fixed ahead of time and cooked at the last moment? What foods feed a crowd that can be stored year around?
9. Bad diet/bad eating habits. For whatever reason people often just fall into bad eating habits. Unhealthy foods costs more. Eating too much of certain foods costs more.
One way to spend less and feel better is to take a good look at your buying habits. Decide what needs changed first. Prioritize. Even if you are good at sticking to plans everyone is in the habit of doing things certain ways. As you become hurried or stressed you may fall back into old habits. Precautions avoid unnecessary spending in food buying and preparation.
Spending less money on food and eating better is possible for almost everyone. Few are doing all they can. But don't get all caught up with insignificant details. Life is too short. Decide what will work for you, and don't stress about it. You need to reserve energy for more important things. Avoiding common mistakes can save time, food and money.

Article Source: http://EzineArticles.com/6764

Health Benefits of Thai Soup Under Study

BANGKOK, Thailand -- For years, zesty Tom Yum Gung soup has been a mainstay of Thai cooking. And now researchers are thinking it just might have cancer-fighting ingredients as well as good taste. "Tom Yum Gung is Thailand's most favorite soup," according to Chef Rolf Schmitz of the Regent Hotel's Spice Market restaurant. "It's a shrimp soup with herbal ingredients like coriander, lemon grass, lime leaves and even galangal roots." Also called hot-and-sour soup, the dish often includes straw mushrooms and a variety of chilies.
A recent joint study by Thailand's Kasetsart University and Japan's Kyoto and Kinki Universities has found that the ingredients in Tom Yum Gung soup are 100 times more effective in inhibiting cancerous tumor growth than other foods. Scientists are seeking to extract the chemical compounds that are most effective from soup ingredients, said Suratwadee Jiwajindra of Kasetsart University. Research also is focusing on edible plants in the region. "The ratio of the cancer pattern in Asians, especially southeast Asians, is very low compared with the pattern in the European and Western countries," Jiwajindra said. In fact, Thais have a much lower incidence of digestive tract cancers than people do in other countries.
Traditional Thai cuisine -- famed for its heavy use of herbs and spices -- has long been known to have health benefits, Jiwajindra said. And despite its spicy taste, Tom Yum Gung continues to be popular, said Schmitz, calling the soup "definitely the best seller if you look into the statistics." Every month, the soup is "at the top of the charts," he added. "A day, I'd say we are making 50-60 cups in a restaurant like the Spice Market," said the chef.

Article Source: http://EzineArticles.com/6692

Replacing Alcohol in Cooking

You'll have to use your own judgement on substituting for alcohol in recipes. Sweet recipes will require different substitutions than savory. Amounts will also make a difference. You wouldn't want to use a quarter cup of almond extract to replace the same amount of Amaretto liqueur. And remember, the final product will not be how the original cook intended, but it should still be tasty.
Look at the main ingredients of your recipe. Usually the main liquid ingredient can be extended to cover a small amount of required alcoholic ingredient.
If the amount is less than a tablespoon, it can probably be omitted although flavor will be lost.
Any variety of juices and/or tomato juice can often be substituted in marinades.
Non-alcoholic wine or wine vinegar can be substituted for wine. Add a bit of honey or sugar to emulate sweeter wines.
Extracts, flavorings, syrups, and juices can be substituted for flavor-based liquors and liqueurs. They will usually need to be diluted.
Use non-alcoholic wines over cooking wine or sherry. It should be drinkable. The cooking wines and sherries are loaded with sodium which detracts from flavor and adds a salty flavor to the food.
To help burn off more alcohol and reduce potential injuries when using it for flamed dishes, be sure to warm the liquor before adding to the hot (the food must also be hot!), and use a long match or lighter to ignite it. Always tilt the pan away from you when igniting. The liquor should be added very last possible moment and lit as quickly as possible to avoid the liquor soaking into the food. Let the alcohol burn off enough so the flavor does not overpower the dish.
Tomato sauce or juice combined with Worcestershire sauce or soy sauce can work as a substitute for many robust liquors.
Frozen desserts and high alcohol-content liquor do not mix well since the alcohol freezes at a much lower temperature. You may end up with runny ice cream or sorbet.
When using milk or cream in a sauce containing alcohol, be sure to burn off the alcohol before adding the cream or the sauce may curdle.
If the alcoholic ingredient in the recipe is intended to be the main flavor and you must avoid alcohol, find another recipe. It just won't taste the same.

Article Source: http://EzineArticles.com/6694

Mythological Apples

Eve is reported to have bitten into one, or perhaps it was a quince. Hera received some for a wedding gift or maybe they were lemons. Apples have been around for a long time and our enjoyment for the tasty fruit is one of the earliest and most natural of inclinations - all children love apples.
We cultivated apples in 3000 BCE in the Swiss lake-dwellings long before the Romans conquered Britain and brought the art of apple cultivation with them. The Spaniards brought apples to Mexico and South America. The Pilgrims of Massachusetts Bay Colony planted apple seeds. It's certainly a popular fruit
In Greek mythology, Atlanta refused to marry unless a suitor could defeat her in a runnng race. One suitor, Milanion, accomplished this goal by dropping 3 golden apples (gifts of the Goddess of Love) during the race. Atlanta stopped to pick them up, lost the race, and became his wife. An ancient Greek who wanted to propose to a woman would only have to toss her an apple. If she caught it, he knew she had accepted his offer. (In Germany during medieval times a man who ate an apple that was steeped in the perspiration of the woman he loved would succeed in his pursuit of her)
In another Greek myth, Eris Goddess of Discord was enraged because she had not been invited to the wedding of a fellow god and goddess. She tossed among the guests a golden apple with the inscription, "For the fairest." Three goddesses felt they were worthy. In order to put an end to the squabbling, Paris, a mortal, was called upon to judge the fairest. He chose Aphrodite. Hera and Athena, the rejected goddesses, were furious and caused great devastation to Paris and his family. And we know what that meant - the sack of Troy.
When Aeneas escaped from Troy to Italy, the Sibyl told him that the only means of entering and returning safely from the underworld was to carry the fruit of the golden bough. In accordance with the cult of the goddess Diana at Nemi it's more than likely that the golden bough was an apple branch.
In Teutonic mythology, Iduna, wife of Bragi the Poet, was the goddess of eternal youth and the guardian of the "golden apples." If any of the gods felt the approach of old age, they only had to taste of one of these apples to remain young. She was abducted by a giant (aided by Loki) and the other gods aged rapidly. Loki was sent to rescue her so that she might restore youth again.
In Britain apples are most identified with the Island of Avalon, whose name is derived from the Welsh word for apple: afal (pronounced aval). Avalon is where the mortally wounded Arthur is taken to be healed, a place where there is ever sunlight and warm breezes, the land is lush with vegetation, and the inhabitants never age nor know pain or injury.
Apples come in many colours, shapes, sizes, degrees of crispness, sourness and sweetness. The beauty of the apple is that its taste will change from year to year depending on the growing conditions, the flavour even varies from apple tree to apple tree.
Go out and get an apple. They're good for you. And remember what Horace advised : "Whatever variety of apple you eat, to get the best make sure to buy only those picked by the light of the waning moon"

Article Source: http://EzineArticles.com/5984

Top 15 Food Quotations

1. "Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life." --Georges Blanc
2. "I come from a family where gravy is considered a beverage." --Erma Bombeck
3. "As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for chocolate." --Sandra Boynton
4. "Noncooks think it's silly to invest two hours' work in two minutes enjoyment; but if cooking is evanescent, so is the ballet." --Julia Child
5. "Eat not to dullness; drink not to elevation." --Ben Franklin
6. "I prefer butter to margarine, because I trust cows more than I trust chemists." --Joan Dye Gussow
7. "My mother's menu consisted of two choices: Take it or leave it." --Buddy Hackett
8. "Show me another pleasure like dinner which comes every day and lasts an hour." --Charles Maurice de Talleyrand
9. "An onion can make people cry, but there has never been a vegetable invented to make them laugh." --Will Rogers
10. "The two biggest sellers in bookstores are the cookbooks and the diet books. The cookbooks tell you how to prepare the food and the diet books tell you how not to eat any of it." --Andy Rooney
11. "Oysters are more beautiful than any religion....There's nothing in Christianity or Buddhism that quite matches the sympathetic unselfishness of an oyster." --Saki
12. "Why, then the world's mine oyster, Which I with sword will open." --William Shakespeare
13. "So in our pride we ordered for breakfast, an omelet, toast and coffee and what has just arrived is a tomato salad with onions, a dish of pickles, a big slice of watermelon and two bottles of cream soda." --John Steinbeck
14. "Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." --Voltaire
15. "Ask not what you can do for your country. Ask what's for lunch." --Orson Welles

Resource Box - © Danielle Hollister (2004) is the Publisher of BellaOnline Quotations Zine - A free newsletter for quote lovers featuring more than 10,000 quotations in dozens of categories like - love, friendship, children, inspiration, success, wisdom, family, life, and many more. Read it online at - http://www.bellaonline.com/articles/art8364.asp

Article Source: http://EzineArticles.com/5263

Why Cheesecakes Make The Perfect Gift

Cheesecake makes a perfect gift. There are guidelines that should be followed when choosing the perfect gift. For one thing, the gift should be chosen specifically for a certain individual whose tastes are known to you. If you are not well acquainted with the recipient, you must give a general-type of gift that will not offend. Another guideline for choosing the perfect gift is that the gift must fit, and most important, if the recipient doesn't like the gift, it must be passed on to someone else.
Do you know anyone who doesn't like cheesecake and wouldn't consider it the perfect gift? For gift-giving occasions the ultimate gift is one that is adored and can be shared with others, and this makes cheesecake the perfect gift. Even if the recipient is on a low fat, no fat, no sugar or no carbs diet, cheesecake is the perfect gift because it can be made to adhere to almost any diet by carefully choosing the ingredients. In today's society there is almost no limit to the availability and variety of ingredients that go into a cheesecake.
Can you imagine the pleasure on the face of that special someone on whom you have bestowed a freshly made cheesecake? Add a few different toppings such as a variety of fruit toppings and streusels to adorn the cheesecake and you have created the perfect cheesecake gift. There are different varieties of cheesecakes such as the original New York cheesecake, which is probably the most well known of all the varieties.
Create a cheesecake in your own kitchen and present it in a special dish to a special person. When you see the pleasure on their face, you'll know that cheesecake makes the perfect gift.

Stephen Whiteside is currently the head cheesecake tester @ Cheesecake-Express.com [http://www.cheesecake-express.com] If you want to test one of our 40 Gourmet Cheesecakes [http://cheesecake-express.com/imf/sm2/gourmet-cheesecake.html] for yourself, please visit at our site, and use my name, “Stephen” as the coupon code, and save $5 per order.

Article Source: http://EzineArticles.com/5234

The Fastest Growing Cigarette in the U.S. - Newport Cigarettes

For the past many years, much of the tobacco control world's notice has been focused on Marlboro Cigarettes and Camel and their advertising and promotional campaigns featuring the Marlboro Man and Joe Camel. While this was happening, Newport Cigarettes sales have been rising. Newport, for many years the No. 1 menthol cigarette in the United States, is now second in status to long-time leader, Marlboro.
According to an April 2000 article, "For the second year in a row, Greensboro's Lorillard Tobacco Co. was the only major cigarette maker to ship more product nationwide than it did the year before." 1999, Newport accounted for more than three-quarters of Lorillard's sales, and claimed a 7.5 percent share of the about $50 billion cigarette market, up from 6.9 percent in 1998, according to the Maxwell Report.
A year earlier, the same publication called Newport the "fastest growing cigarette in the country" and quoted a tobacco analyst as saying, "Pound for pound, Newport is the strongest brand in the market.'' Recent reports show that Newport is responsible for 80 percent of Lorillard's sales of $4.2 billion in revenue and net income of $629 million in 2000.
It has been known for more than a decade that African Americans are the "franchise" consumers of Newport, and other mentholated cigarette brands. But the dramatic success of Newport raises questions about the rest of its audience. The recent 1999 National Household Survey on Drug Abuse (NHSDA) answers some - but not all - of those questions.
The last time that the federal government published brand preference data comparing adults and adolescents was data for 1993. Now new data has become available from the 1999 NHSDA. Unfortunately, the data from the 1993 and 1999 two surveys are not comparable because the 1993 youth data was based on Teenage Attitudes and Practices Survey (TAPS) rather than the household survey. Nevertheless, it is interesting to look at how the Newport brand fared in both surveys.
In 1993, among adolescent smokers, Marlboro was No. 1 (60.0 percent), followed by Camel at No. 2 (13.3 percent) and Newport at No. 3 (12.7 percent). In 1999, among youth ages 12-17 who had smoked in the last 30 days, the preferred brands were Marlboro still at No. 1 (54.5 percent), Newport now at No. 2 (21.6 percent) and Camel at No. 3 (9.8 percent).
While African Americans clearly prefer Newport, the overall rise in Newport's popularity among adolescents cannot be explained by a change in Black youth smoking rates over this period. A Centers for Disease Control & Prevention fact sheet notes that "in 1991, White students (30.9 percent) were 2.5 times more likely than Black students (12.6 percent) to report current smoking" and that similar trends were found in 1999.
Although Black adolescent male smoking rates have fluctuated, the overall trend has been a leveling or slight decline. Black adolescent female current smoking rates have remained relatively low for most of the decade with respect to other race/gender groups.
More than one-fifth of beginning smokers are now smoking Newport cigarettes - a rather dramatic rise from just six years ago. Newport has passed Camel cigarettes to become No. 2 on the list of favorite smokes of White and Hispanic youth. According to the 1999 NHSDA, 16.5 percent of White youth smokers preferred Newport in comparison to an 11.2 percent preference for Camel. Among Hispanic youth, the gap was even wider - 18.6 percent for Newport vs. 7.1 percent for Camel.
And the Newport increase isn't restricted to youth. Lorillard's flagship menthol brand has even increased its popularity with adults. The CDC's 1993 estimate was that Newport had just 4.8 percent of the adult market. By 1999, the NHSDA gave Newport 15.6 percent of adult smokers ages 18-25 and 6.5 percent of adult smokers 26 and older - showing growth in all three age groups.
How much of this is due to an increased demand for menthol cigarettes? It's not possible to say because federal surveys did not ask smokers if their preferred brand was menthol or non-menthol. Inferences had to be drawn from the brand choices. However, according to an analyst, writing earlier this year, "The only brand besides Newport to gain market share was leading seller Marlboro, which in 1999 commanded 36.4 percent of the market, up from 35.3 percent in 1998".

For the past many years, much of the tobacco control world's notice has been focused on Marlboro Cigarettes and Camel and their advertising and promotional campaigns featuring the Marlboro Man and Joe Camel. While this was happening, Newport Cigarettes sales have been rising. Newport, for many years the No. 1 menthol cigarette in the United States, is now second in status to long-time leader, Marlboro.

Article Source: http://EzineArticles.com/5208

Are Cheap Cigarette The Cause of Flight Attendant's Sinus?

Cheap cigarettes
Here's an unbelievable, but true news story making the rounds of websites on cigarette. Ever wonder what causes sinus? An American Airlines flight attendant thinks it is secondhand tobacco smoke.
Cheap Cigarettes and common cold
Secondhand cheap cigarette smoke! Geez, be real! We thought sitting in the no smoking section was safe. How about secondhand cigarette smoke causing the common cold? Then cold sufferers throughout the world can laugh all the way to the bank with money earned from suing sundry cigarette companies.
A split appeals court supports a new trial for a former American Airlines flight attendant who lost her claim against the cheap cigarette and tobacco industry that secondhand cigarette smoke caused her sinus disease.
Guess they need some excuse to blame the tobacco industry. Anything will do be it second hand smoke in offices, aircraft, theatres, even the rest rooms! Guess anything is good enough reason to sue the tobacco industry for damages.
Cigarette case to be retried
A three-judge panel of the third District Court of Appeal ruled 2-1 in favor of a new trial Wednesday for Suzette Janoff, which Circuit Judge Leslie Rothenberg ordered after trial.
The majority agreed with Rothenberg that expert testimony for cigarette makers was unfairly "bolstered" by a defense attorney after questions by the woman's attorney punched a hole in his conclusions.
After testifying that allergies caused the woman's condition, the expert conceded that one medical group's Web site said secondhand cigarette smoke could aggravate sinus conditions.
Cigarettes and sinus condition
Aggravate sinus condition? What else could aggravate sinus conditions? Even ambient air and vehicular pollution can aggravate sinus conditions, not only cigarette smoke.
Cigarette makers argued that Janoff's attorney, Steven Hunter, opened the door for the testimony.
Come on folks how about infusing some reality into all the hype about cigarettes being the cause of common colds, sinuses, and sundry other common ailments.
Cigarettes at cheap may help treat sepsis
Cigarette smokers can now take heart. Here's some encouraging news to warm the hearts of cigarette aficionados!
The active ingredient in tobacco may actually have a beneficial effect on the body in treating a common and potentially deadly type of infection process known as sepsis, new research shows.
Sepsis is the third leading cause of death in developed countries and accounts for nearly nine per cent of deaths in the U.S. each year. The condition begins as an infection that activates the entire immune system to an exaggerated degree.
The immune system then sets off a chain of events that can lead to uncontrolled inflammation in the body, shock, and eventually death.
Until recently, the only way doctors could treat sepsis was with powerful antibiotics and other supportive care. In 2001, the drug Xigris became the first available therapy for sepsis and has been shown to reduce the risk of death due to the condition.
But now there is encouraging news that tobacco, the raw ingredient in cheap cigarettes is good for the treatment options for sepsis.

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Facts About Tobacco

Tobacco used to make cigarettes is a tall, leafy annual plant, originally grown in South and Central America, but now cultivated throughout the world, including southern Ontario. There are many species of tobacco; Nicotiana tabacum (or common tobacco) is used to produce cigarettes.
Nicotine, a powerful central nervous system stimulant found naturally in the tobacco leaf, is classified as a drug. Nicotine is one of the main ingredients in tobacco. In higher doses, nicotine is extremely poisonous. It is commonly used as an insecticide.
Tobacco leaves can be burned and inhaled (in the form of cigarettes, cigars, pipes, smoke, etc.) or absorbed through the mouth (in the form of spit tobacco, chew, or snuff). The membranes in the nose, mouth, and lungs act as nicotine delivery systems - transmitting nicotine into the blood and to the brain.
Smokers usually feel dizzy and sick when they first inhale the nicotine in tobacco, but gradually build up tolerance to its effects. Other symptoms new smokers experience includes coughing, a dry, irritated throat as well as nausea, weakness, abdominal cramps, headache, coughing or gagging. These symptoms subside as the user develops a tolerance to nicotine.
Nicotine is highly addictive. The addictive effect of nicotine is the main reason why tobacco is widely used. Many smokers continue to smoke in order to avoid the pain of withdrawal symptoms. Smokers also adjust their behavior (inhaling more deeply, for example) to keep a certain level of nicotine in the body.
Smokers who usually smoke at least 15 cigarettes per day and/or smoke their first Cigarette of the day within 30 minutes of waking are likely to experience nicotine withdrawal symptoms. They will likely find quitting uncomfortable.
Stopping can produce unpleasant withdrawal symptoms including depression, insomnia, irritability, difficulty concentrating, restlessness, anxiety, decreased heart rate, increased appetite, weight gain, and craving for nicotine.
Symptoms peak from 24 to 48 hours after stopping and can last from three days up to four weeks, although the craving for a Cigarette can last for months.
Most smokers make an average of three or four quit attempts before becoming long-term non-smokers. Relapse is the rule rather than the exception and must be viewed as part of the process of quitting.

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Fall for Outdoor Entertaining This Autumn

Aaaah, autumn! It's the perfect time to entertain outdoors -- most of the bugs are gone, the sun isn't scorching even though it's warm enough to enjoy an afternoon or evening al fresco, and there's a bounty of good things to serve for an outdoor meal.
Because the days are shorter in the autumn, outdoor entertaining in the fall calls for special attention to lighting and temperature.
Lighting
The earlier sunset will afford you an ideal opportunity to bathe your outdoor space in evening lights. Use soft light, but use plenty of it. Try dozens of votive candles in jars and glasses to protect the flame from the wind, hurricane lamps, or kerosene lanterns set on low. Create cozy seating areas and equip each with a glowing light source.
Heating
The method you'll use to chase the chill from the night will vary depending on your climate and your outdoor space. If you have a yard (and community by-laws allow), a campfire is a wonderful informal party setting. In smaller gardens, consider self-contained fire pits or a chimenea.
For a more formal affair, you can install a propane-powered heater. These units are available in a range of heating powers and prices. Or, drape attractive throws or quilts on each chair for your guests to wrap around their shoulders to ward off the night air.
Of course, you'll want to take advantage of the wonderful colors and textures of autumn in your decorating scheme and table settings.
Color
Autumn's colors are deep and rich -- russet, crimson, burnt orange, gold, dark green, and the color of hay. Use these hues repeatedly in tablecloths and settings, flowers, centerpieces, and even the food. Scoop out pumpkins and other squash and fit them with containers of water to make vases. Mass potted mums in vivid colors. Use orange Chinese lanterns, bright rosehips, stems of red or orange berries, or chilies. Wrap vibrant maple or sumac leaves around votive candleholders or napkin rings. Sunflower heads can be strewn on the tabletop, or left on the flower stalks in a container.
Texture
The textures of fall are earthy and rustic. Especially play these up if your gathering is informal -- a corn roast, a bonfire, a jeans and sweater evening. Use burlap or rough cotton to cover your buffet table, and dish towels as napkins. Weigh down your tablecloth with apples or pears hung on rough twine. Or use rattan placemats and wicker baskets. Terracotta pot saucers make great paper plate holders.
If you're hosting a fancy sit-down outdoor dinner, use the subtler textures of hydrangea blossoms and colored leaves on a linen tablecloth. Try bringing your indoor dining table outdoors for the evening-it will add unexpected elegance to your setting. Paint gold lettering on small gourds to use as place cards. Grace your table with late-blooming roses in crystal vases.
Whether you hold a harvest hoedown or a stylish sit-down dinner party for eight, fall for outside entertaining this autumn!

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"Trading Spouses" Teaches Relationship Building Through Cooking

Last night I watched a television show. It was rather hilarious and disturbing at the same time.
I was actually talking to my mother when I first heard about it. I called her to chat and she told me she was watching this show called "Trading Spouses". Isn't that name terrible?
I couldn't believe my Mom was watching such a thing.
But, after she told me about it, it sounded hilarious, so I decided to check it out when it came on in my time zone (we have a four hour time difference). And she was right, it was hilarious. So, I watched it with my husband last night.
Now, I'm not a big reality show fan. So, I'll get to the point in a second.
So, anyway, last night's show was about two husbands that traded places. The one was a New York City lawyer who lived in Manhattan - and he changed places with a low income worker who lived in the country in Georgia.
(Okay, and just to clarify for those of you whose minds might be going elsewhere - there was no hanky panky going on...)
So, you can imagine the difference in life style!
The country guy had his very first plane ride to get to New York, and he was blown away by the speed of life. The rich man's kids were great; but his wife was a witch. Shocked that he was never at a restaurant that required dressing up, bragging about their beach home being worth $2-3 million, freaking out when someone walked into the kitchen with sand on their shoes, and nagging and pushing the son about getting his bar mitzvah speech right - especially since the affair was costing about as much as a wedding.
They city guy was in culture shock too. The house was run down and messy; and the kids were NIGHTMARES! They were totally out of control.
Unfortunately, I have seen kids that bad before in real life - but it's been awhile. They were hitting, fighting, ignoring their mom, telling the man to "shut up" - can you believe it? And this was good behavior in front of the television crew and visitors? It was really awful.
So, here were two examples of BAD family relationships. A rich family with kids that behaved - but they couldn't enjoy their family life because it was to much "go, go go" with a Mom that was wound up so tight that she'd wring the enjoyment out of everything. And a low income family with a family life - but one that sucked because the Mom couldn't stand to be around her kids.
Oh - and you know what the Mom said about her bratty kids? She said that she "tried everything". She tried sitting down and talking with them, she tried taking away toys, she tried sitting them in time-out. She tried it all, but nothing worked. Hmmmmm. Seems she left out THE MOST IMPORTANT ONE! The controlled, loving, whack across the caboose.
When are parents going to "get it" that loving, proper, consistent discipline when they're young means that they'll be controlled, loving, children that behave when they are 6, 7, and up.
AND - children can't be happy if they aren't disciplined. You can see it on their faces. Whiney, out-of-control children are miserable. And so is everyone around them, for that matter.
When's the last time that you've seen a miserable, well disciplined child? You haven't. I mean, there are a few moments of bad attitude or whatever that quickly goes away with correction; but they are basically happy, content, and secure.
So, anyway, back to my story.
Each family was getting $50,000 for the trade. But the catch was that the visiting spouse made the decision of how the other family would spend their $50,000. The rich man's answer to fix the low income family? Buy the house, remodel it - basically improve material possessions.
The country man's answer to fix the wealthy family? Family relationship counseling, cooking lessons, and family vacation time.
And you guessed it - the rich wife flipped out - she was planning on using the $50,000 to pay for her son's bar mitzvah!!
But, I'll say one thing. The country man was right on for what that family needed. Less focus on "things" and more focus on "relationships".
Actually, he was downright clever. He showed America the #1 way to build family relationships...Cooking together.
Ahem. Ring a bell?
Cooking creates family bonds - across all ages - across all abilities. Too bad the country man didn't have more of that wisdom to have disciplined kids too.
So, if you're already ahead of the game with well behaved kids - don't forget about the relationship side of things. And don't overlook the easiest, most funnest ( he, he), I mean "fun" way to spend time with you kids - COOKING!!!!

Article Source: http://EzineArticles.com/2638

Alfredo, And Who On Earth Was He?

Yes, Italians make a dish of pasta, fettuccine dressed with nothing else than good aged parmigiano cheese and a lot of butter, but is such a simple preparation that Italians don't even consider it a "recipe".
Waverly Root in his famous book "The Food of Italy" (New York, 1971) wrote: "FETTUCCINE AL BURRO is associated in every tourist's mind with Rome, possibly because the original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera. It is the same ribbon shaped egg pasta tat is called tagliatelle in Bologna; but the al burro preparation is very Roman indeed in its rich simplicity. Nothing is added to the pasta except grated cheese and butter - lots of butter. The recipe calls for doppio burro, double butter, which gives it a golden color."
Who was Alfredo then? Alfredo di Lelio, this was his full name, was an inspired cook who proposed this new exciting dish in the restaurant he opened in Rome in 1914. It was a high gourmet preparation in the Roman tradition of simplicity. Apparently he created his Fettuccine all'Alfredo when his wife lost her appetite during her pregnancy. To bring back her appetite he prepared for her a nutritious dish of egg fettuccine with parmigiano cheese and butter. That probably gave him the idea for his "triple butter" fettuccine.
He was an extravagant character who used to personally serve his paper-thin fettuccine with golden forks, apparently donated to him by Mary Pickford and Douglas Fairbanks, the famous silent movie stars. In the fifties and sixties, Hollywood discovered Rome. Paparazzi photographers took photos of actors such as Tyrone Power, Ava Gardner, Richard Burton, Liz Taylor, or Sophia Loren in front of a plate of Fettuccine all'Alfredo, making his restaurant famous all around the world. The restaurant is now run buy his grandson, and the golden forks are still used to serve this dish for special occasions.
Samuel Chamberlain, journalist and food writer, met Alfredo in the late fifties and wrote in his book "Italian Bouquet - An Epicurean Tour of Italy" (New York, 1958): "Finally there is the great Alfredo, showman par excellence, who draws an endless file of amazed and hungry tourists to watch his calisthenics over a dish of hot noodles. The King of Noodles has come out of retirement, and now wields his golden fork and spoon at ALFREDO ALL'AUGUSTEO, at number 31 on the Piazza Augusto Imperatore. His Maestosissime Fettuccine all'Alfredo are most majestic, without a doubt. [...] You have to visit this place at least once, we suppose, just to say you have seen this elderly, melodramatic good-hearted clown in action."

Article Source: http://EzineArticles.com/1539

The French Paradox

The French, in terms of diet and disease, are a statistical enigma. They relish high fat food, consume alcohol regularly and often smoke - the very picture of the World Health Organisation's 'risk group'. High protein, meat based meals include duck, goose and pork - even cooked in fat as a preference! Butter, cream, pork fat and wine are regular ingredients.
Yet they have comparatively low rates of stomach and colon cancer and the second-lowest world incidence of heart disease after Japan. 'The French Paradox' is well known to nutritionists and reasons for this statistical enigma are emerging.
One of their pet names for the English is 'Les Ros Bif', in reference to the traditional overcooked Sunday roast dinner. French cooking is much lighter than British, leaving many of the valuable nutrients in the food, rather than throwing them out with the pan water. The French relish their food and eat widely, they often take the trouble to prepare meals from fresh, home-grown, organic produce, meaning they get more minerals and nutrients from food.
They also mix food elements to compliment each other, from a very wide base of ingredients that change with the seasons. High protein dishes are accompanied by generous salads and nutritious, easily assimilated soups are popular. Dried broad beans and chick peas are also part of winter staples, adding anti-oxidant beans and pulses to a wide diet. It is a well celebrated fact that the French eat everything!
Polyphenols in red wine and the intelligent French use of herbs in cooking help to break down fats in the food and aid digestion. Alcohol licensing laws in France also mean that they tend not to 'binge drink' as much as countries with more restrictive licensing laws. The anti-oxidant properties of red wine in its moderate but steady intake are a contributing factor to French health.
Research in McDonalds restaurants in France also reveals interesting evidence. It was found in America that the average time it took a person to consume a burger was 11 minutes. In France this doubled to 22 minutes. In France eating is often a cultural and family activity. They take their time eating and conversation is an important part of sharing food. They make eating into a quality time. The French diet is 'Epicurean' compared to the American 'convenience' diet, where cheap, snack food is widely available wherever you go. The car centred culture of America also means its inhabitants sometimes lack exercise.
The French have an attitude to eating that is not fixated on health or medicalising food, just simple enjoyment of wholesome and fresh ingredients prepared well. People in rural France often value the whole process of food from growing it right through to preparing and eating. It is no surprise that internationally known French phrases include such as 'Bon appetit' or 'Joi de vivre'.

Article Source: http://EzineArticles.com/1344

Garlic As A Second Language

"Three nickels will get you on the subway, but garlic will get you a seat." ~Old New York saying.
Have you ever been curious about why garlic smells the way it does? Well, wonder no more. Read on about this hearty and versatile member of the lily family and find out how it came to be on everyone's breath everywhere you would think to look.
If body movements denote their own language and a picture is worth a thousand words, then how many smells make up a sentence? Depends on the sentence, you might say. Well, that's true. "Jack and Jill went up the hill" doesn't fare quite the same with our nostrils as: "The garlic in Grandma's carbonara wafted into the dining room, making all of our mouths water." "Smells by any other name are still smells", as one of my neighbors who was never without her gas mask used to say. Certainly within the animal kingdom, smells comprise their very own form of communication. My contention is that so does garlic; for no matter which country one calls home and no matter which language is one's native tongue, the cuisine of almost every culture recognizes and utilizes garlic in one form or another. In that sense, it is a second language for everyone who crosses its wondrous, smelly path.
A man named Arthur Baer once said that there is no such thing as a little garlic. Whether this is due to its magical culinary power or because there can never be enough protection against vampires hanging in one's home, is a matter of opinion. The superstition of garlic as a deterrent against evil and vampires is deeply rooted in Balkan folklore. The vampire legend is based partly on a real homicidal maniac; Vlad Tepes Dracula, whose name means devil in Romanian. In the fifteenth century, he ruled Walaachia, which is now part of Romania, as Vlad II and was affectionately known as Vlad the Impaler to his closest friends and enemies. (He didn't have many of either by the time his reign was finished due to his bloodthirsty predilections.) Bram Stoker and later Hollywood romanticized the vampire, transforming him into a lonely, erotic, tragic figure, seeking lovely damsels to free him from his curse and to join him in an eternal game of chess within the chambers of his dark and drafty Transylvanian castle.
The word vampire comes from the Slavic word obyri or obiri, which evolved into the Bulgarian word vampir. Some say the Greek word , nosphorosos, meaning plague-carrier, that evolved into the old Slavonic word nosferatu is a synonym for the vampire. In our culture the words are interchanged often. Many of the early myths lumped vampires, witches and were- wolves together. It was thought that a vampire could be changed into a wolf. This would occur whenever the bat form wasn't in stock and Bela Lugosi was working on another film. The vampire would enter the house of the unwary and drink the blood of their children. To protect themselves, the common people would scatter salt or seeds around their doors and hang cloves of garlic in their windows. The vampire was thought to be a compulsive counter and would have to know exactly how many grains of salt or seeds there were before he could enter the house. (This can also be viewed as the beginnings of OCD, Obsessive Compulsive Disorder, which will be the topic for another article, coming soon to your local theatres.)
Warding off vampires along the misty backwoods of Transylvania is not likely to be one of your biggest concerns about garlic today. (But then again, who knows?) Garlic has its own history as well as its own language. Although it is not certain when it was discovered, it was probably first dispersed by nomads on the steppes of central Asia several thousand years ago. As early as the 8th century BC garlic was growing in the garden of Babylon. Chinese scholars spoke of it as far back as 3000 BC and there is also a reference in the Shih Ching (the book of songs), a collection of ballads said to have been written by Confucius himself. Garlic was so prized in ceremony and ritual, that lambs offered for sacrifice in China were seasoned with it to make them more pleasing to the gods.
Garlic was part of the Sumerian diet in the Middle East over 5,000 years ago. By 1000 AD, it was grown all over the known world, and was universally recognized as a valuable plant. It was introduced into France by Godefroy de Bouillon, not the bouillon cube inventor, but the leader of the First Crusade, who when he returned to France in 1099, was declared King of Jerusalem. Many cultures elevated garlic beyond a dietary staple, and suggested that it had medicinal and spiritual purposes. In ancient Greece, Hippocrates, the father of modern medicine, used it for treating infections, wounds and intestinal disorders. Roman legionnaires attributed their courage and stamina to garlic and took it with them as they conquered the world, thus spreading its use and cultivation like bad rumors everywhere they went.
Ancient Egyptians worshipped garlic as a God, and its name was often invoked at oath takings. (It is not known whether the oath takers first rinsed with mouthwash out of respect for the nostrils of the gods.) During the era of Egypt's great pharaohs, according to ancient papyri, garlic served as food, medicine and offering. It was found in the tomb of Tutankamen and within the funerary complex of Saqqarah as well as in inscriptions in the pyramid of Giza. Garlic was so valuable that 15 pounds of it would purchase a healthy male slave. It is also written that workers building the pyramids were given garlic (as well as onions and radishes) each day to help increase their vitality. It was so important to their diets that it caused work stoppages when the workers were deprived of their allotted ration. According to Charmidas, unfaithful Egyptian husbands relied on garlic's unique "scented" properties to hide evidence of infidelity. They would chew on a clove or two on their way home from visiting their mistresses so that their whole body was impregnated with the odor, insuring that a jealous wife would be unable to detect another woman's perfume.
Garlic, known by its Latin name, Allium sativum, may very well be one of Mother Nature's greatest gifts to man (and woman of course.) It is a powerful natural antibiotic. It reduces blood pressure in hypertension and is useful in lowering "bad cholesterol". One advantage to using garlic for its antibiotic properties is that it does not destroy the body's natural intestinal bacteria. It is excellent for use in colds and infections. Garlic oil is often used to treat earaches and ear infections, especially for infants and children. During World War I, garlic was used as a field wound dressing and antiseptic. It has also been shown to be an effective treatment for fungal infections, such as Athlete's Foot. The active ingredient in garlic, allicin, is destroyed when heated, and is only released from the clove when crushed or bruised. Thus, for most treatments garlic needs to be crushed or raw. (Stay away. This means you!)
Garlic has other uses as well. Peeled cloves placed in a room are said to ward off disease. The whole bulb is hung in new homes to dispel negativity and evil spirits. A clove placed under the pillow of sleeping children is said to protect them. Dreams of eating garlic means that you will uncover secrets. (Maybe now you will find out who the mother of your baby really is!) Garlic is mentioned in the Bible as being used by the Hebrews to increase and maintain virility. Early travelers across the Rocky Mountains inserted garlic into the nostrils of their horses and mules to prevent them from collapsing due to the lack of oxygen. Explorers in the mountains of South America chewed wild garlic to relieve altitude sickness. Native American tribes treated many ailments with wild garlic, although they were helpless against the forces of Manifest Destiny and the eventual demise of their garlicky birthright.
For culinary purposes, one rule of thumb to remember regarding the potency of garlic is: the smaller you cut it, the stronger the flavor. One raw clove finely minced or pressed releases more flavor than a dozen cooked whole cloves. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction that produces that strong aroma. When cloves are cooked or baked whole, the flavor mellows into a sweet, almost nutty flavor which makes a surprisingly nice addition to desserts, such as ice cream or brownies. Whole, unpierced cloves barely have any aroma at all, while raw garlic is the strongest in flavor. When sautéing, be very careful not to burn it. If you do, the flavor will turn intensely bitter and you'll have to start all over.
And now the issue we have all been waiting for with bated (or at least somewhat bad) breath. Why does garlic smell the way it does? When cells are ruptured by cutting or pressing, they release an enzyme called allinaise chemically changing the inherent allin into allicin, a sulfur-containing molecule, which results in that pungent mainstay found in kitchens around the world. If you are a garlic lover, it's wise to surround yourself with others who enjoy it as well, or try munching on parsley to rid yourself of garlic breath. (As far as I know, there is no cure for parsley breath!) It is said that to rid your hands of the smell after peeling or chopping garlic simply wash your hands and then rub them on a chrome faucet. (I don't know. That's what they say.)
There are many different types of garlic (Allium). Although only the cultivated variety is utilized medicinally, all of the other species have similar properties in a greater or lesser degree. The Crow Garlic is widely distributed and fairly common, but the bulbs are very small and the labor of digging them out great. It is frequently found in pastures and affects the taste of milk when eaten by cows. Ranson garlic grows in the woods and has a very acrid taste and smell. It also has small bulbs, which renders it impractical. It is, however, quite a beautiful plant with broad leaves that resemble Lily-of-the-Valley and star-like flowers that are a dazzling white. The Field Garlic is rather a rare plant. Both this and the Crow Garlic are often used as potherbs or for flavoring. There are some species of Allium grown in the garden, whose flowers are even sweet smelling, but they are exceptions and even these have the garlic scent in their leaves and roots.
All in all, I'd say garlic was a pretty good deal. I even like the smell and am considering marketing it as perfume. (I had the same idea about manure for horse lovers. That didn't work but...) In his own way, Bela Lugosi lives within the soul of every dish prepared with garlic; not as a vampire, but rather as a dinner guest who avoids daylight and mirrors and knows a good meal when he sees one. If you run into him among the misty ghosts of Hollywood celluloid, say hello, for I am a fan. But just in case, try some of the Vampire Away Garlic Dip provided by The Snack food Association and included at the end of this article. It's chilling and frighteningly good with ridged or regular potato chips to all who dare to eat it. Put in a few extra cloves for good measure. After all, you just never know whom you might run into within the Hollywood of your mind.
Vampire-Away Garlic Dip
1/2 cup skim milk
1 cup low-fat cottage cheese
2 small garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/8 teaspoon paprika
1/8 teaspoon curry powder
1 teaspoon onion salt
Directions:
Go to the nearest cemetery after midnight on a chilly night in October. Blend all the ingredients in the blender until smooth. Then wait and see what happens. If nothing does, go home and enjoy your dip because it worked!

Starting out writing ghost and horror fiction some twenty years ago, this freelance writer hails from Brooklyn, N ew York and currently lives in Bucks County with her many animals.

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