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May 27, 2001 - May 29, 2001
Caffeine Hype or Hyper? (HealthyLiving)Posted 29 May, 2001 by PAF-News Caffeine boosts energy, fights fatigue and steps up your heart rate. Which statements are true and which are hype?
The answer is, all may be true. Caffeine is a stimulant which can temporarily speed heart rate, wake you up and give you a burst of energy, but the effects are short-term--which may be why you keep drinking it.
Caffeine acts as a diuretic, and if your only fluid intake is caffeine-based, you may notice you're always thirsty. Caffeine can also upset some peoples' stomachs. If you enjoy caffeine, keep intake in balance and try to include plenty of more nutritious beverages, like milk or juice.
To cut back on caffeine, start gradually to avoid withdrawal headaches. Mix half decaf and half regular or try every other cup decaf.
Biotechnology - More Healthful Foods (FoodArticles)Posted 29 May, 2001 by PAF-News Wouldn't you love to have fruits and vegetables that have a better taste, a longer storage time and are available all year long?
Biotechnology may be the answer. With it food producers can develop disease and insect resistant crops. Scientists use food biotechnology to build on traditional breeding methods and learn which genes cause certain traits. By copying and transferring genes in plants, it enhances the quality of our food supply.
Biotechnology can lead to grains with more protein, vitamins or minerals. It can help decrease insecticide usage by breeding disease resistant crops. Biotechnology helps create safe and nutritious foods with some extra benefits.
Biotechnology is now used in some vine ripened tomatoes and potatoes. They reach their peak flavor on the vine and are shipped without spoilage. Some cheese in the U.S. is made with an enzyme that was prepared using biotechnology. And the future may provide low-caffeine coffee beans, french fries made from potatoes that absorb less fat and veggies with protein.
Chicken Roast (KitchenTips)Posted 27 May, 2001 by PAF-News When cooking turkey or chicken always put them breast side down, this way you don't have to baste. But be careful, as the skin may stick to the tin.
Roasting Tip (KitchenTips)Posted 27 May, 2001 by PAF-News When roasting meat try adding a bit of dry cider. The acidity in the cider will break and soften the meat.
Last Christmas I cooked my turkey this way, and it was simply delicious!
Salty Sauce Remedy (KitchenTips)Posted 27 May, 2001 by PAF-News To adjust a salty sauce try adding a diced potato, allow to cook for ten minutes and remover remove. Or simply add a teaspoon of sugar.
Tip on Buying Meat (KitchenTips)Posted 27 May, 2001 by PAF-News When buying meat select the one with fat on. The fat melts during cooking and adds that great taste. This will make it possible to cook without any additional oil.
Salads (KitchenTips)Posted 27 May, 2001 by PAF-News When preparing salads, remember to add the vinaigrette or sauce at the last moment otherwise the acidity will discolour and soften the leaves.
Brown Sugar (KitchenTips)Posted 27 May, 2001 by PAF-News To keep brown sugar moist, store in an airtight container with a whole orange, lemon, or lime. or Store brown sugar in a tightly covered canister with a slice of apple or bread. Or The first time you open a box of brown sugar, cut across the top of the inside bag with scissors. Take out what you need, roll the top down, pressing out as much air as you can, and staple it shut with three to four staples at the top.
(Caution: Be careful not to drop a staple in the sugar!) For good measure, put the stapled bag in another plastic bag. Stored like this, brown sugar will stay moist forever. Or Slip a strip of orange rind into the plastic bag of sugar, twist the bag shut, and replace it in the box upside down.
Sprouts (KitchenTips)Posted 27 May, 2001 by PAF-News If you don't like them boiled, try simmering them with your favourite spices and a bit of butter. It only takes 10 minutes and they taste so much better.
Shelling Eggs (KitchenTips)Posted 27 May, 2001 by PAF-News Submitted by: Tony Leach
Roll the hard boiled eggs gently on a firm surface to crack the shells and then plunge into cold water for 3-5 minutes. You will find they will peal easily.
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