Saturday, 8 February 2014

A delicious dessert to keep you cool on hot summer days.
Strawberry and black pepper granita recipe - Women's Health & Fitness
Ingredients (serves 4)

  • ½–1 tsp coarsely ground black pepper
    150g granulated sugar
    600ml water
    1 lemon
    350g fresh strawberries
    Strong or sharp flavours work best with the large icy crystals of the granita.
    Method
    Put the pepper, sugar and water in a heavy-based saucepan over a low to medium heat and dissolve the sugar. Once the sugar has dissolved, increase the heat and simmer for four to five minutes until the syrup has reached 100°C on a sugar thermometer and has a ‘vaseline’ feel and thread.
    Remove from the heat and set aside to cool. Juice the lemon. Blend the strawberries until smooth in afood processor or mash them to a puree, then push them through a sieve to remove the seeds. Once the syrup is cool, strain it into the puree, add the lemon juice and stir well.
    Place the mixture in a shallow container and freeze for approximately one to two hours, or until beginning to solidify at the edges. Remove from the freezer and stir with a fork to mix the ice crystalsevenly.
    Return it to the freezer until the puree is again beginning to solidify at the edges. Repeat this stirring process two or three times, or until the granita has an even consistency of small ice crystals; it should be grainy but not mushy. Serve immediately.
    Note: If you want to store the granita overnight, remove from the freezer two hours before serving and leave to soften for 30 minutes. Stir thoroughly with a fork, then return to the freezer. After a further 30 minutes, stir once more and refreeze

Additive-free sports drink recipe


Make your own sports drink

If you’re intolerant to additives, commercial sports drinks are off the menu. The carbs and sodium in this home made tonic are comparable to those in top selling sports drinks, to keep you well-hydrated without sparking a reaction.

INGREDIENTS

• 1L water

• 40g Glucodin (available at pharmacies), or 60g if minimising fructose

   • 20g fructose (found in health food stores and large), assuming the lower quantity of Glucodin

• 1.5g sodium chloride (salt)

(For flavour, add half to one teaspoon of citric acid.)

METHOD

Mix it all together, throw it in a drink bottle, and you're ready to go!



Clean Eating diet
What is it: The idea that you eat food in its most natural state, or as close to it as possible. Clean eating diet review - Women's Health & Fitness
The Good: According to health coach Jessica Nazarali, from livehealthysimply.com.au, “Clean eating suggests that you avoid processed and sugary foods, which is something I am sure everyone in the health industry would agree is a good thing.”
The Bad: Cost is about the worst of it.
The Ugly: Nazarali says that incorporating clean eating into your diet is a positive step all round – not only for weight loss.
“As a whole, the clean eating diet is pretty good. My only concern is that it doesn’t take into account any intolerances or allergies, and that it advocates five meals a day, which may or may not work for everyone.”

Ask The Macro Manager: Super-Low Carb Or Intermittent Fasting?

While the low-
 get shouted from the rooftops, intermittent fasting has been slowly gaining popularity. Find out how these two vanguard dietary schemes stack up!
Q
Low-carb diets seem to be king of the hill at the moment, but I've been hearing a lot intermeting fastinglately. Which is a better fat-loss diet?
This is a great question. The two approaches are more similar on a biochemical level than most people would think. Both are low-insulin diets, meaning they provoke a minimal insulin response from your body. Both also qualify as demanding diets, because they're in dead contrast with the way most people eat and can require a drastic change in eaiting beats and priorities.
Let's break down the difference.
Low-Carb, Not Low-Fuel ///
When someone talks about a low-carbohydrate diet it could mean a lot of different things. It could simple be a low-starch diet, or it could meet more specific parameters, such as less than 100 grams of carbs per day, or less than 50 grams of carbs per day.
For clarity and comparison, I'm going to talk about very low-carb diets (VLCD), which could also be called a ketogenic diet. This type of low-carb diet contains less than 50 grams of carbohydrates per day.
The macronutrient breakdown of a ketogenic diet generally looks about like this:
  • Carbohydrates: 10 percent or less of calories
  • Protein: 25 percent of calories
  • Fat: 65 percent of calories
In a VLCD like this, fats provide energy, because they don't have the same hormonal impact as carbs. If anything, dietary fat can help accelerate the body switching from using carbs as a primary fuel source to using fat.
As you can see from the macronutrient breakdown, protein is slightly reduced from the traditional 30-40 percent often used by bodybuilders and dieters. This is because protein is insulinogenic and can interfere with the onset of ketosis, a state in which your body is cranking on fat as the primary fuel source.
However, even at this reduced level, the standard VLCD model provides adequate protein to preserve muscle tissue during while also stimulating protien synthesis throughout the day. This is one advantage that VLCD has over fasting.
When looking at total protein synthesis over the course of the day, you get a greater effect by spacing out your protein intake, as with a VLCD, as compared to eating a majority of your protein in one sitting, as is the norm with many intermittent fasting protocols.
Cleaning House By Fasting ///
Fasting has one potential over VLCD: It is connected with cellular autophagy. This is when your cells have to scavenge for fuel, and as a result they empty the cellular cupboards, consuming aging or damaged cellular parts and waste products. This "spring cleaning" process converts old cellular trash into amino acids, the building blocks of protein.
Autophagy is an important and necessary biological process which is accelerated by fasting. Even short-term fasts can spark cellular autophagy, though it's not sure how many hours it takes for the process to begin for any given person. That said, the role and impact of fasting-induced autophagy on general health and fat loss has yet to be determined, so I honestly can't point to any acute benefits it could provide.
I recommend my clients using a VLCD rather than fasting. My interpretation of the science is that due to the consistent, repeated stimulation of protein synthesis that you get with VLCD, it is a superior approach when looking at overall improvements in body composition. However, if executed properly, both these systems should result in similar fat loss. The key when choosing a VLCD or fasting is to decide which will enable you to execute most consistently and efficiently in your lifestyle.
Oil doesn't have to be the enemy. Make your food sizzle with healthy choices that boost nutritional content—and your gains.
Getting busy in the kitchen? You're going to need a little bit of fat to add flavor and moisture and keep food from sticking in the pan. While some fats can handle the heat, others don't fare so well, losing their original taste and nutrition content in the cooking process. Oils which do hold up (i.e., have higher smoking thresholds) tend to be best for cooking, at least for those of us who prefer our meals without a side of char. Find out how to pick the best fat for cooking any dish.

GREASED LIGHTNING—YOUR ACTION PLAN

Oils tend to handle higher temperatures better than solid fats, which burn more quickly. Additionally, cooking with oil versus butter or lard is generally a better—and often more flavorful! —option for people trying to minimize saturated fats.

OLIVE OIL

"OLIVE OIL TAKES FIRST PLACE IN THE GREAT OIL MARATHON."
Olive oil takes first place in the Great Oil Marathon (yes, we're making that a thing). It's most flavorful in its raw, uncooked form, but it's also a winner for cooking, too. Olive oil is extremely rich in monounsaturated fats and a great source of phytochemicals, which might help prevent some types of cancer. And compared to other fats, research suggests extra virgin olive oil was more likely to increase a person's feeling of fullness after a meal.
Some recent research indicates that the Mediterranean diet staple might even make us happier. Olive oil is best consumed "cold-pressed" (literally pressed out of the olive, with minimal heat involved). Avoid "pure olive oil," "light olive oil," or simple "olive oil" labels for maximum flavor and nutrition, at least when eating it cold. While heating olive oil will strip it of some flavor and enzymes, a high-quality bottle is a cooking essential.

CANOLA OIL

Canola oil is a heat-friendly, cooking-friendly, budget-minded staple. It's also a great source of essential fatty acids like lineoleic acid (omega-6) and alpha linolenic acid (omega-3). The body can't make these compounds on its own, so it's ultimately up to our diets. While most people get their share of omega-6 nutrients from everyday meals, it's less common to get enough omega-3 nutrients, which may have been linked to the prevention of heart disease. In addition to fatty fish and canola oil, other sources of omega-3s include flax, walnut, and hemp oils, though canola can handle the heat and is still tops for cooking.

COCONUT OIL

This kitchen all-star can withstand some seriously high heat, making it a go-to for frying. And while it has a high amount of saturated fat, coconut oil has been tentatively linked to overall reductions in blood lipid content—including excess triglycerides, the clog-happy stuff rolling around in our blood vessels. Coconut oil has numerous other health benefits, like promoting weight loss and a healthy digestive tract, and it can be a useful tool when applied in moderation. And don't worry about making the kitchen smell like Gilligan's Island—the "virgin" variety is virtually scent-free.
"THIS KITCHEN ALL-STAR CAN WITHSTAND SOME SERIOUSLY HIGH HEAT, MAKING IT A GO-TO FOR FRYING."