Blenders are often confused with juicers and many people think that they probably serve the same function. Blenders make delightful smoothies, do a fine job of grinding spices and coffee beans and my personal blender can emulsify tasty salad dressings in a snap. Smoothies, especially green smoothies are a great addition to a healthy diet, however juicing offers a number of different advantages.
A blender is not the best choice for carrots nor will you be able to make a crisp glass of fresh apple juice with it. Blenders produce a smooth beverage with a lot of bulk that can be very filling. A blender breaks down produce with rapidly rotating blades and the output contains everything that went in, including the fibrous skin, pith and flesh. It is important to avoid blending to the point where the fibrous structure is broken down. Continue reading “Blending is not Juicing”
The average American diet, heavy in animal products, requires the production of an extra ton and a half of greenhouse gases compared to a plant based diet.1 A diet rich in whole grains, vegetables, fruit and legumes is environmentally responsible and can help maintain a healthy weight.
In recent years, however many diet books have blamed plant foods, which are high in carbohydrates for the obesity crisis. While the theory persists, health care professionals have advised against low-carbohydrate diets for years.
A study in the Journal of the American Dietetic Association found that consuming a low-carbohydrate diet (less than 47 percent of calories from carbohydrates) is associated with a greater likelihood of being overweight or obese.2 The July 2009 study found that the lowest risk may be in consuming a diet with 47 to 64 percent of calories from carbohydrates. This was not the first study with these findings.
Carbohydrates are an important part of a healthy diet; they provide energy and are necessary for proper organ function. There are two types of carbohydrates, simple and complex.
Simple carbohydrates are created when commercial processing removes the fiber-rich outer hull and bran in whole grains that result in products such as, white rice, white flour, white sugar, white bread, etc.
Simple carbohydrates are absorbed and digested very quickly and spike blood sugar causing a rush of energy followed soon after by a crash. This is an unhealthy outcome.
On the other hand, complex carbohydrates release energy slowly and are found in vegetables, nuts, legumes and grains, such as oatmeal and pasta. Unlike simple carbs, these foods are also high in vitamins and minerals.
Pasta has been criticized in recent years as a leading culprit in the rise of obesity. The fact is that pasta is a healthy carbohydrate and a central component of the Mediterranean diet, widely recommended as an effective regimen for maintaining a healthy weight.
Who doesn’t love a gorgeous glazed bundt cake? The sheer volume of most bundt cakes make the choice all the more worthwhile. This luscious cake is filed with apple chunks and cranberries, topped with a sweet lemon glaze and calls for Fuji apples. Fuji is a variety that is large, firm and crisp, which makes them perfect for baking.
Poppy Seeds add More than Crunch and Color to Baked Goods
All over America, grills are being readied as backyard chefs are gearing up for another weekend cookout. The summer barbecue season is upon us and preparing healthful and delicious meals has never been easier!
Choosing a meatless menu can be one of the most important choices you can make for yourself, your family and for the planet.
According to “Top Trends in Prepared Foods 2017,” a report compiled by the research firm Global Data, one of the largest data and insights solution providers in the world, the number of vegans in America has increased 600 percent!
Consumers who identify as vegan has jumped from just one percent in 2014 to six percent of the population in three short years.
It is commonly thought that those who eat plant-based diets may be more prone to iron deficiency, but it turns out that they’re no more likely to suffer from iron deficiency anemia than anybody else. This may be because not only do those eating meat-free diets tend to get more fiber, magnesium, and vitamins like A, C, and E, but they also get more iron.
The plant based lifestyle and its approach to health, wellness and disease prevention is the focus of Marie Oser’s Blog. Marie has been a food and health features writer and newspaper columnist for major metros and national publications and has been promoting the vegan lifestyle since 1990. This blog space is where she and guest bloggers share information, the latest research and creative natural solutions to issues affecting our health and wellbeing. Oh! And of course delicious vegan recipes that are rich in antioxidants, low in fat, high in fiber and entirely dairy and cholesterol free!