Home Economics.

It seems there never is "enough time" to get our meals prepared correctly to get the proper nutrients that our bodies need. However, it is possible to make sensible healthy meals in just a few minutes. The first thing(s) I emphasize as a must have in every kitchen is glassware not plastic tupperware. From water bottles to the lining of food tins, the chemical BPA is present in most plastics. BPA is what’s known as a suspected endocrine disruptor this basically means it can mimic the body’s hormone system and potentially create reproductive health problems, with possible links to cancer. So, people add some class and get some glass!
The whole idea in having glassware is so that you can prepare food and store it for a couple of days. How great would it be to actually still enjoy a healthy meal that you know how, when and who prepared it. Having enough food prepared for a couple of days can save you money ( for some glassware!) In comparison to eating out on a day to day basis which can drain your wallet, lead to poor eating choices and sometimes not worth the experience.

Eating healthy does not have to be a challenge and does not need to be costly. There is a difference between eating and being hungry. Try to start your day with breakfast in your stomach. It is definitely the most important meal of the day and gets the wheels turning. Limit your meals to three balanced meals. Snack sensibly, drink water, avoid unnecessary salt and sugar as most foods already own these properties naturally, Importantly stay hydrated! The human adult body is made up of 55-60% water. Incorporate some exercise even something as simple as walking is great extender of life! Smile and laugh more it reduces calories and relaxes the muscles of the face.

Even though all foods are important, I have a list of foods that I hold up on a pedestal because of how much our bodies benefit from them. The three main basic vegetables that are easily accessible and affordable year round are collard greens, red onions, and tomatoes. All vegetables are good for you unless of course you have allergic reactions or simply just do not like the taste. In those instances you can find a way to make the vegetables more appealing to your pallet example: use variety of spices and get creative. Remember the more green leafy vegetables you eat the better!


Wednesday, March 12, 2014

Gluten Freedom.

Working in the kitchen I have been hearing this everyday..." I am Gluten Free"...So, I have to have a GFO Menu to accommodate this regimen. (Gluten Free Option) lucky for me East African Cuisine is exactly this!

 Gluten is the composite of  gliadin ( a gluten protein found in wheat, barley, rye, and sometimes oats) and  glutenin which is conjoined with starch in the endosperm of various grass-related grains. Prolamin and glutelin from wheat gliadin, which is alcohol-soluble and glutenin is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it and as an additive to foods otherwise low in protein, Recent studies show that about 1 in 133 people in developed nations have intolerance to gluten. Gluten sensitivity is classified an "intolerance" not an "allergy". The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten with gliadin and glutenin is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.

Celiac disease is caused by a reaction to gliadin and can affect genetically predisposed people of all ages, but often begins in middle infancy. Symptoms include chronic diarrhea, weight loss and fatigue but in some cases the disorder can be asymptomatic (no symptoms).  Inflammation and destruction of the inner lining of the small intestine in celiac disease is caused by an allergic reaction to gluten in an individuals diet. This chronic digestive disorder leads to the malabsorption of minerals and nutrients.
 According to the Celiac Sprue Association there is no cure for celiac disease, the only effective treatment for this disorder is to follow a gluten-free diet.
As with the general public, people with celiac disease,dermatitis herpetiformis and others requiring a gluten-free choice, need to consider food allergies.The eight major food allergen groups are:
Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat and Soybeans.

Following a Gluten Free Diet does not have to be expensive and there are many different options to appreciate. Further more following a gluten free diet aids in weight loss as it can help cut back all the unnecessary carbohydrates found in bread and pasta where gluten acts as a glue that holds together baked goods and pasta. In fact, gluten comes from the same Latin root as glue.The “glutens” of rice and corn are not the gluten of wheat, rye, and barley and this is why they react differently when you try to bake with them, don't get frustrated, get creative you will find an alternative that will work for you. Take comfort at least chocolate is on the gluten free side! Being gluten free does not mean that it is the end of the world, there is a variety of scrumptious foods to be enjoyed such as Injera the Ethiopian bread, sorghum popcorn, millet porridge amongst others.
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LOVE AND LISTEN TO YOUR BODY.